High Protein Lentil Quinoa Tofu Bake

Instructions

1. Rinse the red lentils and quinoa thoroughly under cold running water to remove surface dirt and saponins.
2. Place the rinsed lentils and quinoa together in a bowl. Cover with clean water and soak for a minimum of 1 hour. Soaking breaks down phytic acid and anti-nutrients, making the bake easier to digest and improving mineral absorption. Overnight soaking in the fridge works even better. The lentils are ready when they have softened and swelled noticeably.
3. Drain the soaked lentils and quinoa and rinse once more. Always discard the soaking water as it holds the anti-nutrients you just removed. Never blend with the soaking water.
4. Add the drained lentils, quinoa, firm tofu, garlic, ginger, 1 cup of fresh water, and salt to a blender. Blend until completely smooth and thick. The batter should be thick but pourable. If it feels too runny, let it sit for a few minutes as it will thicken naturally.
5. Heat 1 tbsp olive oil in a cast iron pan over medium heat. Add the sliced onion and cauliflower florets. Sauté for 2–3 minutes until just softened. Add the tomato paste and all the spices — turmeric, black pepper, garlic powder, Italian seasoning, cumin, coriander powder, and chili. Stir well to coat every piece of cauliflower. Sauté for another 1–2 minutes until fragrant and glossy. Remove the filling to a container and set aside. Do not wash the pan; those caramelized bits add extra flavor to the bake.
6. Preheat your oven to 350°F (175°C). Pour half the batter into the same cast iron pan and spread evenly. Layer the entire cauliflower curry filling on top of the batter. Pour the remaining batter over the cauliflower filling and smooth the surface with a spatula. Drizzle 1 tbsp olive oil over the top for a golden, crispy finish.
7. Bake at 350°F (175°C) for 1 hour. The bake is done when a toothpick inserted into the center comes out clean and the top is golden brown.
8. While the bake is in the oven, add all dip ingredients — avocado, Greek yogurt, peanuts, garlic, cilantro, lemon juice, and green chili — to a blender or food processor. Pulse until smooth and creamy.
9. Allow the bake to cool for a few minutes before slicing. Serve warm with the avocado dip on the side. Stores in the fridge for up to 4 days. Slice and freeze in ziplock bags for longer storage; simply reheat from frozen for a high protein meal anytime.