I love making big, extravagant, visually-pleasing meals… but not all the time. Most of the time I just want something quick and easy, but still healthy and full of flavor. This is one of those dishes. It’s quite humble – simply consisting of tofu, vegetables and lentils. But it’s also warming, wholesome and really filling – exactly what you’d want from a weekday meal. While I have suggested specific veggies below, you can really mix and match if you like and use any veggies you may have lying around.
I first had this dish in Chamonix and it was one of my favorite dishes that the hotel chef made for me (he was so accommodating). I think the reason why it works is the simplicity of the ingredients and the lovely, vibrant herbs commonly used in French cooking. The best part? It’s ready in under 20 minutes. So what are you waiting for – let’s get cooking!
Tofu lentil veggie scramble
- 1 tablespoon olive oil
- 1 large leek, sliced
- 3-4 gloves garlic, minced
- 1 medium courgette, diced
- 1 medium head of broccoli, chopped into small florets
- 1 medium carrot, finely diced
- 200g mushrooms, sliced
- 1/4 cup vegetable stock
- 1 pack firm tofu, drained
- 250g cooked puy lentils*
- 1 tablespoon mixed herbs
- Salt and pepper to taste
- Lamb’s lettuce to serve (optional)
- Diced tomatoes and red onion to serve (optional)
- Heat the oil in a large pan over medium heat. Add the sliced leek with a pinch of salt and cook until it starts to soften and go translucent, about 3-4 minutes. Add the garlic and cook for another 1-2 minutes.
- Add the carrot, broccoli, vegetable stock and herbs and cook for a further 5 minutes, stirring often. Next, add the courgette and mushrooms and continue to cook for another 5 minutes.**
- Crumble the tofu into the pan and add the cooked lentils. Cook until everything is warmed through and the veggies are soft, around 5 minutes.
- Remove from the heat, season to taste and serve immediately with lamb’s lettuce, tomatoes and red onion. Enjoy!
*I like to use flavored lentils such as sundried tomato puy lentils, but you can use regular puy lentils as well.
**I prefer my veggies a bit on the soft side, so if you prefer yours more a dente, just reduce the cooking time slightly