Looks Like Cake.. But It’s My Favorite Flourless High-Protein SAVORY Lunch!

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⏱️ Prep: 20m

🔥 Cook: 80m

🎬 Video: 20s

📊 Medium

🍽️ Course: Lunch 👥 Servings: 2

The “Cake” that’s actually a healthy, high-protein meal!

If you are looking for a creative way to eat more protein without using flour, eggs, or baking soda, this Savory Mushroom & Lentil Bake is for you. Using a base of red lentils and extra-firm tofu, this recipe creates a soft, cake-like texture that perfectly sandwiches a juicy, garlicky mushroom filling.

It’s gluten-free, plant-based, and perfect for meal prep. Whether you call it a “savory cake,” a “lentil quiche,” or just a “protein power bake,” it is a guaranteed “Quick Fix” for your lunch rotation!

Instructions

Prep the Filling: Sauté the sliced mushrooms and red onion in a pan for 2-3 minutes. Add the spices (garlic powder, turmeric, salt, Italian seasoning) and sauté for another 2 minutes. Stir in the cherry tomatoes and cilantro, then switch off the flame.
Make the Batter: In a high-speed blender, combine the soaked lentils, tofu, garlic, ginger, salt, and water. Blend until smooth. Pro-tip: If the batter feels too thin, add a bit more tofu to thicken it up.
Layering: Grease a round cake pan. Pour in half of the lentil batter, spreading it evenly. Layer the sautéed mushroom mixture on top, then cover with the remaining batter.
Remove Bubbles: Tap the pan firmly on the counter to remove any air bubbles.
Bake: In a preheated oven at 250°, bake for 55-60 minutes.
The Shiny Finish : Brush the top with a little olive oil (Optional) and broil for 3 minutes to get that beautiful, shiny golden crust.