Flourless High Protein Lentil Tofu Bake

Instructions

1. Heat 1 tablespoon of olive oil in a pan. Add the sliced mushrooms and red onions. Sauté over medium-high heat until they are golden and the moisture has evaporated. This concentrates the flavor and prevents a "soggy" bake. Season with a pinch of salt and set aside.
2. Drain the soaked lentils well. In a high-speed blender, combine the drained lentils and the pressed tofu. Blend until you have a smooth, thick batter. Pour the mixture into a bowl and stir in your garlic powder, Italian herbs, turmeric, chili flakes, and salt.
3. Grease a cake tin with 1 teaspoon of olive oil. Pour in half of the lentil-tofu batter. Add the sautéed mushroom and onion mixture as a middle layer, then pour the remaining batter over the top. Bake in a preheated oven at 250°C (482°F) for 55–60 minutes, or at 350°F (175°C) for about 35–40 minutes, or until the center is fully set. Insert a toothpick into the center; if it comes out clean, it’s done.
4. To get that perfect top crust, let the bake cool slightly. Place a plate over the tin and flip it to release the bake. Then, place a second plate on the bottom and flip it again so the golden, crispy side is facing up.
5. While the bake is resting, blend the avocado, cilantro, garlic, green chili, yogurt (plant-based), and salt until silky smooth to make the creamy dip.
6. Slice the bake just like a cake. Serve with 3 heaped tablespoons of the avocado dip per slice. Top with fresh cherry tomatoes and extra cilantro for a pop of freshness.