The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
450g smoked tofu (Soya)(Water, Soya Beans, Nigari, Sea Salt)
- 10g dried porcini mushrooms
-
160g dried brown lentils(whole brown lentils (100%))
- 60g sultanas
-
1 vegetable stock cube (Celery)(Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley
- 20g hazelnuts (Nuts)
- 4 garlic clove
- 240g chestnut mushrooms
- 220g baby plum tomatoes
- 2 shallot
- 160g sliced cavolo nero
- 1 carrot
Allergens
Contains:
Soya, Celery, Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 513Kcal |
| 501kJ | 2148kJ | |
| Fat | 5.9g | 25g |
| of which saturates | 0.9g | 3.7g |
| Carbohydrates | 10g | 41g |
| of which sugars | 4.4g | 19g |
| Protein | 7.5g | 32g |
| Salt | 0.36g | 1.5g |
| Fibre | 1.9g | 8.0g |
Vegan
Prep in 10
High protein
7 plants
Low sat fat
Smoked tofu with lentils and cavolo nero
What’s more wintry - or more comforting - than hearty lentils? Stir through vitamin-rich cavolo nero, then top with toasted hazelnuts, smoked tofu and porcini mushrooms for a decadent Italian inspired dish.
Cooking Instructions
Cooking Instructions
- Boil a kettle. Place the lentils in a saucepan and cover with lightly salted boiling water. Simmer for 10 mins, until softened, then drain.
- Meanwhile, dissolve the stock cube in a jug with 500ml boiling water. Add the dried mushrooms and leave to infuse. Finely dice the shallot and carrot. Heat a medium frying pan with 1 tbsp oil on a medium heat and cook the veg for 6-8 mins, stirring occasionally, until softened. Meanwhile, finely dice or crush the garlic and add to the pan for another 2 mins.
- Add the cavolo nero to the pan along with the sultanas, lentils and stock. Simmer for 5 mins, then add the tomatoes and cook for a final 8-10 mins, until only a little liquid is left and the lentils are soft. Season with sea salt and black pepper.
- Roughly chop the hazelnuts. Quarter the mushrooms. Drain the tofu and pat dry with paper towel; tear into uneven pieces. Heat a large frying pan with 2 tbsp oil on a high heat and cook the tofu and mushrooms for 3-4 mins, turning occasionally. Add the hazelnuts and fry for another 2-3 mins, until the tofu is golden brown all over. Season with a pinch of sea salt, then remove the pan from the heat.
- Roughly chop the parsley. Stir half the parsley through the lentils just before serving. Serve the lentils topped with the tofu. Garnish with the remaining parsley.
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