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.
Smoked tofu with lentils & 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.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 30g sultanas
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 20g hazelnuts (Nuts)
- 5g dried porcini mushrooms
- 110g baby plum tomatoes
- 2 garlic clove
- 1 carrot
- 1 handful of fresh flat-leaf parsley
- 120g chestnut mushrooms
- 1 vegetable stock cube (use half) (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)
- 80g dried brown lentils (whole brown lentils (100%))
- 80g sliced cavolo nero
- 1 shallot
Nutritional Information
Calories: 592
Protein: 33g
Carbs: 45g
Fat: 33g
Ingredients
- 225g smoked tofu (use half) (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 60g chestnut mushrooms
- 1 carrot (use half)
- 5g dried porcini mushrooms (use half)
- 10g hazelnuts (Nuts)
- 1 handful of fresh flat-leaf parsley (use half)
- 30g sultanas (use half)
- 40g cavolo nero
- 1 shallot (use half)
- 1 garlic clove
- 40g dried brown lentils (whole brown lentils (100%))
- 1 vegetable stock cube (use a quarter) (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)
- 60g baby plum tomatoes
Nutritional Information
Calories: 593
Protein: 33g
Carbs: 45g
Fat: 33g
Smoked tofu with lentils & 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.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
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 300ml 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 1 tbsp oil on a high heat and cook the tofu and mushrooms for 3-4 mins, turning occasionally. Add the chopped 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.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.