Lentil salad with crispy ras el hanout tofu and yoghurt dressing

Dinner / Serves three / 35 minutes

Ingredients

1 small cauliflower, in florets – 3 small red onions, in segments – 3 Tbsp. olive oil – 1 tsp curry powder – 50 g raisins – 100 ml water – 6 Tbsp. Greek yoghurt – leaves from two sprigs of mint, finely chopped – 8 Tbsp. cornflour – 1 tsp ras el hanout – salt – 1 block tofu (250 g) – oil for frying – 1 tin of lentils (310 g), drained and rinsed

Preparation:

1. Preheat the oven to 180°C.

2. Spread the cauliflower florets and onion segments out on a baking tray and, using your hands, coat with the olive oil and curry powder. Spread them out in a single layer again and roast in the centre of the oven for 30 minutes.

3. Soak the raisins in hot water.

4. Mix the mint into the Greek yoghurt.

5. Mix the cornflour with the ras el hanout spices and add salt to taste.

6. Chop the tofu into small 1-cm cubes. Let these dry on kitchen roll, and then coat with the cornflour mixture.

7. Heat a thin layer of oil in a sauté pan or wok and fry the blocks of tofu until they are crispy. Dry them on kitchen roll.

8. Mix together the drained lentils, the vegetables the Greek yoghurt. Lay the cubes of tofu on top. Serve immediately.