Citrus Marinated Tofu with Veggies and Lentils in Garam Masala Sauce.

citrus marinated tofu in garam masala sauce

Citrus Marinated Tofu with Veggies and Lentils in Garam Masala Sauce, this is what you’ll need:

– 1 orange
– 1 lemon
– extra firm tofu
– corn starch
– 1 cup of lentils
– 1 bag of frozen mixed veggies (carrots, green beans, peas, and corn)
– 1 bag of frozen cauliflower
– 1 yellow onion
– 2 cloves of garlic
– dried cranberries
– turmeric
– cumin
– mustard seed
– olive oil

First you need to drain your tofu and press in layered paper towels. Try to remove as much moisture as possible. Then cut tofu to be about the size of a domino. After they are cut you can use more paper towels to get out even more moisture, this will ensure that it soaks up all the marinade well. Then, in a bowl, add the zest and the juice of the lemon and the orange. Also, add 1 and 1/2 tablespoons of cumin and a drizzle of olive oil to the citrus marinade. Add the tofu and let it sit for 2-3 hours.

tofu marinating

When you are ready to cook everything, get 2 pans ready, one medium and one large one. Also, one pot for the lentils. Cook the lentils as directed on the package. Heat a layer of olive oil in the medium pan on medium high
heat to fry the tofu in, it’ll need to cover half of the tofu so you can flip during the process to cook evenly. I use frozen veggies because the tofu needs a lot of attention during this process, and it’s easy to use frozen but you can also use fresh too. You’ll need a small bowl to put the corn starch in. You take each piece of tofu and dredge in the corn starch, then add to the oil. It only takes 1-2 minutes per side, use tongs to flip, when they are done put them on a plate with a paper towel to catch extra grease. Don’t over crowd your pan and take your time. Overcrowding will mess with the temperature of the oil and how even they cook.

Now, in the bigger pan, heat a drizzle of olive oil. Then add the whole diced yellow onion, 1 teaspoon of turmeric, 1 tablespoon of mustard seeds, and 1 teaspoon of cumin. Cook for 7-10 minutes until golden and soft. Then add the frozen mixed veggies and cauliflower with about 1/2 cup of water and 2-3 tablespoons of garam masala. Mix well and cover letting it cook for about 15-20 min. When it’s almost done, add the lentils and a handful of the dried cranberries. Season with salt and pepper to taste, use less of the spices if you don’t like it too spicy or add some plain yogurt to cut the heat. Put the marinated tofu on top. This makes a big batch, but it’s good leftover too!

-Alyssa Ortega

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