If You Don’t Eat Flour, Make This High Protein Lentil & Tofu Bake (30g Protein lunch)

Instructions

1. Sauté the Umami Base
   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. Prepare the Protein Batter
   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. Assemble & Bake
   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: Place in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the top is firm and golden.

4. The "Double Flip" Reveal
   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. Make the Creamy Dip
   While the bake is resting, blend the avocado, cilantro, garlic, green chili, yogurt, and salt until silky smooth.
6. Serve & Enjoy
   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.