Red lentil, spinach and tofu madras (Serves 2 to 3)

October 14, 2017



  • 200g red lentils,

  • 280g tofu (I used The Tofoo Co naked extra firm tofu),

  • 1 large white onion (thinly sliced),

  • 2 x garlic cloves (crushed),

  • 1ltr of vegetable stock (you may need less),

  • 2 large handfuls of spinach,

  • 1½ tbsp. Madras paste (I use Bart Veeraswamy Hot Madras),

  • Salt and pepper.


  1. Drain the tofu, wrap in kitchen towel and place a weight on it for an hour. This will make it really firm and give it a chicken like texture,

  2. After an hour, cut into little squares ready for a light fry,

  3. In a non stick frying pan, gently heat some olive oil and fry off the tofu pieces until golden,

  4. Place the fried tofu pieces onto some kitchen paper to drain any excess oil and set aside for later,

  5. In a pan with a drizzle of oil, fry off the onion slowly until its soft and then add the garlic for a few minutes (careful not to burn),

  6. Add the lentils and coat with the onions and garlic,

  7. With a little patience, gradually add some of the stock and stir as if you are making a risotto.  As the water soaks into the lentils, add more and continue until you have used all the water and the lentils are near ready.  This normally takes around 15 minutes,

  8. Add most of the tofu to the lentils (keep around 6 pieces aside to top the final dish), and then add the madras paste and stir well until all is combined,

  9. Cook for a few minutes, switch off the heat, add the spinach and place a lid on the pan for a few minutes, buy which time the spinach will be ready,

  10. Add seasoning to taste,

  11. Plate two large ladles per bowl, stop the lentils with the leftover tofu and if you like sprinkle some freshly chopped coriander or parsley,

  12. I personally like this on its own as its filling, however you can have with some naan bread (see recipe in baking section). 

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