Green Goddess Dal with Crispy Smoked Tofu & Masala Cauliflower

Method

1. 1 Preheat the oven to 190°C fan (210°C static / 375°F).
2. 2 Tear the tofu into bite-sized pieces. Add the tofu to a bowl and toss with cornstarch, 1 teaspoon garlic powder, 1 teaspoon garam masala, salt, pepper, and a drizzle of olive oil.
3. 3 Spread the cauliflower onto a lined baking tray and season with the remaining garlic powder, garam masala, a pinch of salt and pepper, and a drizzle of olive oil. Add the tofu to the same tray and roast for 15–20 minutes, flipping halfway.
4. 4 Meanwhile, start the dal. Heat a drizzle of olive oil in a non-stick pan over medium-low heat.
5. 5 Add the onion, garlic, and ginger and cook until soft and translucent.
6. 6 Add the turmeric, cumin, garam masala, ground coriander, and chilli flakes and toast for 1 minute.
7. 7 Stir in the red split lentils, coating them in the spices.
8. 8 Add the warm vegetable stock and bring to a simmer. Cook for 12–15 minutes, stirring occasionally, until the lentils are soft and creamy.
9. 9 While the lentils cook, blend the coriander, basil, soy milk, nutritional yeast, and lemon zest until smooth. Season with salt and pepper.
10. 10 Pour the green mixture into the cooked lentils and simmer gently until everything is creamy and well combined. If the soy milk creates foam on top, you can remove it or leave it — it will settle.
11. 11 Serve the dal in bowls, topped with the crispy smoked tofu and masala cauliflower. Finish with a spoonful of coconut yogurt, a drizzle of olive oil, a squeeze of lemon, and toasted nuts or seeds if you like.