Delicious Lentil-Filled Flatbread
Before I get to the recipe, I first want to share this awesome vegan find that I discovered at Whole Foods just today: vegan lentil-filled Bolani that is seriously delicious! Upon tasting my first bite, I immediately regretted only buying one package. The good news: apparently, many Costco locations sell this product! It’s freezable, which means you can stock up! I enjoyed mine served with a recipe that I improvised with other ingredients from my shopping trip.
Inspired by a recipe for Vegetarian Tikka Masala on eatingwell.com, I tossed together this gem that is sure to be a new addition to my recipe rotation. This isn’t a saucy dish, although it could be easily adapted to have more liquid.
Vegan Tofu & Veggie Masala
- 1 Tbs Garam masala seasoning
- 1/2 tsp Salt
- 1/8 tsp Ground red pepper (can use crushed red pepper, leave this out entirely for a more mild version)
- 1/2 Block extra firm tofu, drained
- 1 Tbs Olive oil
- 1/2 – 1 tsp Garlic powder, to preference
- 1 tsp Ground ginger
- A couple splashes almond milk (optional but delicious!)
- 1 Small bag frozen peas and carrots, defrosted most of the way in the microwave
- Once tofu is drained, cut into medium sized cubes.
- In a small container, mix together all dry seasonings. Sprinkle over tofu, tossing to coat evenly, reserving a small portion of the seasoning for later (a few pinches will be plenty).
- Heat olive oil in a skillet over medium-high heat. Once oil is hot, add tofu and stir every minute or so until it starts to brown. Remove tofu from pan and set aside, (keep warm if possible).
- Add the peas and carrots to the pan and sprinkle with remaining seasoning mixture. Add a couple splashes of almond milk to the pan to add a subtle sweetness, and to help deglaze the bottom of the pan.
- Once veggies are heated through, add tofu back to the pan, and mix to combine, and enjoy!
Note: This recipe was improvised to serve one person, but it can be increased as needed.