BBQ Tofu and Lentils with Vegetable

If you're tired of having steamed vegetables on the side, try this veggie-packed recipe that both vegetarians and avid meat eaters will love—even our kids!

Serves 4

Ingredients

• 14oz firm or extra firm tofu

• 2 cups French lentils

• 8 cups vegetable stock

• 1 tsp ground cumin

• 2oz fresh cilantro

• 1 medium white onion (chopped)

• 6 fresh garlic cloves (or as much as you prefer)

• Extra virgin olive oil

• 1lb rainbow baby carrots (or regular baby carrots)

• 2 bunches Swiss chard (or spinach)

• 2 large Portobello mushrooms

• Red radish (optional for garnish and texture)

• Salt to taste

• White pepper to taste

• 3Twenty Spice Scotch Bonnet Mango BBQ Sauce

Preparation

1. Lentils: In a heated sauce pot drizzle oil and add half of the chopped onion. Cook onions until translucent, add lentils, cumin and season to taste. Stir thoroughly and add stock. Cook lentils for 45 minutes to 1 hour (or to desired texture or doneness).

2. Tofu: Drain and pat dry the tofu. Season with salt and pepper, place tofu on a very hot grill or cast-iron griddle. Cook for 3 minutes on both sides. Brush BBQ sauce on tofu (desired amount).

3. Mushrooms: Clean and marinate mushroom with the 3Twenty Spice BBQ sauce for 10 to 15 minutes. Place on a very hot grill or cast-iron griddle. Cook mushroom for 4 minutes on each side. Let cool and slice.

4. Vegetables: Heat a sauté pan and drizzle oil and garlic cook garlic until light browned. Sauté carrots until al dente (cooked but still firm) and golden brown. Remove carrots from pan and drizzle more oil, garlic and the rest of the chopped onion. Add the Swiss chard and quickly sauté until just wilted.

5. Plating: Divide lentils and tofu among four deep bowls. Top each bowl with the mushrooms and veggies. Add a few pieces of shaved radish for an extra crunch. This dish can be served hot or cold.

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