Grilled miso tofu with spiced lentils recipe
 An absolutely delicious vegan tofu dish coated in an umami-packed sweet miso glaze. Add spiced lentils for extra protein. 65ml/2½fl oz canola or vegetable oil200g/7oz onions, finely chopped 2 garlic cloves, crushed or grated1 tbsp finely chopped fresh ginger pinch salt ½ tsp curry powder pinch cayenne pepper 170g/6oz dried red lentils, rinsed and drained 65ml/2½fl oz canola or vegetable oil 200g/7oz onions, finely chopped 2 garlic cloves, crushed or grated 1 tbsp finely chopped fresh ginger pinch salt ½ tsp curry powder pinch cayenne pepper 170g/6oz dried red lentils, rinsed and drained ½ tsp vegetable oil 12 tbsp white wine vinegar 8 tbsp white miso 1 tsp crushed or grated garlic4 tsp soy sauce 4 tsp brown sugar440g/1lb firm tofu, sliced into 1cm strips ½ tsp vegetable oil 12 tbsp white wine vinegar 8 tbsp white miso 1 tsp crushed or grated garlic 4 tsp soy sauce 4 tsp brown sugar 440g/1lb firm tofu, sliced into 1cm strips steamed basmati rice6 tbsp finely chopped fresh coriander1 lime, cut into wedges steamed basmati rice 6 tbsp finely chopped fresh coriander 1 lime, cut into wedges Method To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. Preheat the grill to its highest setting.To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges. To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. To make the lentils, heat the oil in a large saucepan over a medium heat. Add the onions, garlic, ginger and salt and fry until the onions have softened. Add the curry powder, cayenne pepper and lentils and mix well, then add 750ml/26fl oz water. Bring to the boil then reduce the heat to a simmer and cook until the lentils are tender, removing any scum off the top as it appears. This should take 30–40 minutes. Preheat the grill to its highest setting. Preheat the grill to its highest setting. To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To make the miso-glazed tofu, mix the oil, vinegar, miso paste, garlic, soy and sugar together in a bowl. Dip the tofu slices in the glaze, turning well to coat. Arrange on a grilling tray and place under the heat, turning them to brown all sides. Dip the tofu back into the glaze and repeat the grilling once more. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges. To serve, divide the lentils between 3 or 4 bowls and top with the tofu. Sprinkle over some fresh coriander and serve with steamed basmati rice and lime wedges.