Crispy Tofu Dal

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: FOR THE CURRY:

1 large onion

3 cloves garlic

30g fresh ginger

30g fresh coriander

2 tbsp vegetable oil

1 tbsp garam masala

1 tbsp ground coriander

2 tsp ground cinnamon

1 tsp chilli powder

1 tsp salt

3 bay leaves

2 tbsp tomato purée

1 packet of silken tofu

200ml water

150ml oat cream

2x250g pouches pre-cooked Beluga lentils

subheading: CRISPY TOFU TOPPING:

1 block of firm tofu

2 tsp garam masala

2 tsp onion powder

1 tsp ground turmeric

2 tbsp vegetable oil

subheading: TO SERVE:

oat cream

Juice of 1 lime

red chilli

fresh coriander

Plant-based Naan bread or Roti

Note: Ingredients may have been altered from the original.

Directions at bosh.tv

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