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Lentil, tomato and coconut dhal

With seared tofu, avocado, pickles and seeds

Smoked, marinated tofu is what I would call ‘beginners’ tofu’ – you can’t screw it up (see here). It doesn’t need pressing, it is ready to eat (hot or cold) and it is already flavoured by the smoking, so if you’ve never cooked with tofu, here is where you should start. All those benefits mean it is a bit more expensive than other tofus, so once you’ve tried it, move on to other types and learn how to use them. There’s a whole world of tofu out there!

Serves 2

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2 portions of Lentil, Tomato and Coconut Dhal

1 tbsp mixed seeds (pumpkin, sunflower, sesame, poppy and nigella)

1 tbsp olive oil, ghee or coconut oil

1 x 200g packet of smoked marinated tofu, sliced (see my guide to tofu)

1 ripe avocado

a few pickles (any kind, homemade or shop-bought. Middle Eastern pickled turnips are particularly good for this)

Reheat the dhal in a small saucepan over a medium-low heat until piping hot, stirring occasionally.

Meanwhile, toast the seeds in a dry frying pan over a medium heat until starting to burst, shaking the pan often, then tip into a bowl and return the pan to the heat. Add the oil and turn the heat up to high. Once hot, add the tofu slices and cook for a couple of minutes until browned on both sides.

Peel, stone and slice the avocado. Stick the hot dhal in a bowl, add the tofu slices, avocado and pickles, then sprinkle over the toasted seeds.