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Lentil & tofu crunchy salad

(serves 4)


  • 1 pack (390g) tofu

  • 1 tblsp soy sauce

  • 3 garlic cloves

  • Black pepper

  • 1 tsp celery seeds

  • 1 tsp thyme

  • Fresh lettuce

  • 200g mangetout peas

  • 2.5 cups cooked green lentils

  • 200g fresh green beans

  • 6 spring onions

  • ½ cup sunflower seeds

  • ½ cup pumpkin seeds

  • ½ cup mixed chopped pistachios and cashews



  • 1 tblsp soy sauce

  • 2 avocados

  • 1 red pepper

  • Black pepper

  • 1 tblsp balsamic vinegar

  • 250ml veg stock

  • ½ cup almond milk



  1. Remove the tofu from its packaging and pat with a clean cloth or paper towel to absorb excess water, then cut into cubes and place in a hot frying pan with a little drizzle of olive oil

  2. Next chop the peas and beans into pieces, about thirds and add to the pan, cook for about 5 minutes, gently mixing and turning the pieces so they cook on all sides as best as possible, if the mixtures seems to dry out a little, add a few drops of hot water instead of using too much oil

  3. Next, add the soy sauce, crushed garlic cloves, thyme, black pepper, chillies, celery seeds and green lentils, mix well and cook for a further 2 minutes

  4. While the veggies are cooking, peel and stone the avocados and add to a blender, remove the core and seeds from the red pepper and add to the blender too, add the rest of the sauce ingredients, and blend well until creamy

  5. When the veggies are finished cooking, serve out into bowl, with the lettuce and lentils, sprinkle with seeds, chopped nuts and thinly sliced spring onions

  6. Drizzle with the sauce and serve, I enjoy this as a main meal, but you could also serve it as a side dish,

  7. Enjoy!

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