Lemony Lentils with Roasted Fennel, Crispy Tofu and Dill Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   Cut the firm tofu into cubes or batons. Toss it in a bowl with 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) tamari, the maple syrup, smoked paprika, and a pinch of black pepper. Let it sit for 5 minutes.

3. 3

   Place the tofu on one side of the tray. On the other side, spread the fennel wedges and toss them with 15 ml (1 tbsp) olive oil, 1/2 teaspoon salt, and a little black pepper.

4. 4

   Roast for 25 to 30 minutes at 220 °C / 425 °F, flipping the tofu and stirring the fennel halfway through, until the tofu is golden and the fennel is tender and caramelized.

5. 5

   Meanwhile, make the cream. In a blender, combine the soaked cashews, 2 garlic cloves, Dijon mustard, 15 ml (1 tbsp) lemon juice, half of the fresh dill, 120 ml (1/2 cup) water, 1/4 teaspoon salt, and a little black pepper. Blend until very smooth. Add 1 to 2 more tablespoons of water if needed to adjust the texture.

6. 6

   Heat a wide skillet over medium heat with the remaining 15 ml (1 tbsp) olive oil. Add the scallions, the chopped garlic clove, and the red pepper flakes. Cook for 2 minutes, stirring.

7. 7

   Add the ground cumin and cook for 30 seconds. Stir in the cooked lentils, the remaining 15 ml (1 tbsp) tamari, the lemon zest, the remaining 30 ml (2 tbsp) lemon juice, and 2 to 3 tablespoons of water. Cook for 4 to 5 minutes, stirring, until the lentils are juicy and heated through.

8. 8

   Turn off the heat and fold in the fresh parsley and the remaining dill. Taste and adjust with the remaining salt and black pepper if needed.

9. 9

   To serve, spoon the lentils onto shallow bowls or plates. Top with the roasted fennel and crispy tofu. Add dollops of dill cream, finish with toasted sunflower seeds, and garnish with the reserved fennel fronds.