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Fresh, light, and loaded with protein, these Smokey Lentil & Tofu Salad Cups made with Omsom’s Thai Krapow Sauce makes for a quick, easy, hearty and satisfying lunch. Use iceberg lettuce, and red cabbage, or serve the lentil and tofu mixture over a bed of mixed greens family-style! The options are endless.
Gluten-Free
Serves: 4
Ingredients:
For the lentil & tofu mixture:
2 teaspoons avocado oil
½ cup diced red onion
2 cloves of garlic, minced
¼ teaspoon chili flakes
1 cup canned lentils, rinsed well
175g extra firm tofu, crumbled
Juice of 1 lime
1 packet of Omsom’s Gluten-Free Authentic Asian Sauce Thai Krapow
Salt, to taste
For serving:
1 small head ice burg lettuce, red cabbage, or mixed greens
½ small red onion, thinly sliced
½ cup fresh corn
½ cup halved cherry tomatoes
1 avocado, diced
Fresh cilantro
Directions:
Add the oil to a pan over medium heat. Add the diced onion with a pinch of salt and saute until soft and translucent - about 5-7 minutes, stirring often.
Add the garlic and chipotle flakes and stir for 1-2 minutes until fragrant and toasted. Add the lentils and tofu and cook, stirring often, until the edges of the tofu begin to brown. - about 7-10 minutes.
Add the Omsom’s Sauce along with the lime juice and season with a pinch of salt to taste. Turn the heat to low, and cook for an additional 5 minutes to let the flavours come together.
To serve, spoon the mixture into lettuce or red cabbage cups, or serve over a bed of mixed greens. Top with thinly sliced red onion, corn, cherry tomatoes, and avocado. Drizzle with more everything sauce and garnish with cilantro.