High Protein Lentil Saag with Crispy Tofu Meal Prep

Serves: 2 Prep: 10_mins Cook: 45_mins
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This High Protein Lentil Saag with Crispy Tofu is a nourishing, flavour-packed meal prep inspired by a classic saag. Creamy red lentils are simmered with warming spices and Biona Organic Coconut Milk, then finished with vibrant spinach for a rich, comforting base. Crispy roasted tofu tossed in tangy lime pickle adds texture and bold flavour, while fresh coriander brightens the dish. This is a satisfying, wholesome option for easy meal prepped lunches or dinners throughout the week.

Protein (per serving): 31g
Fibre (per serving): 10g

Ingredients

180g firm tofu

2 tsp Biona Organic Extra Virgin Olive Oil

120g Biona Organic Red Split Lentils

1 onion

20g ginger

3 cloves garlic

2 tsp curry powder

1 vegetable stock cube

200ml Biona Organic Coconut Milk

400ml water

235 g spinach

1 tbsp lime pickle

10g fresh coriander

Method

Step 1.

Preheat your oven to 180°C. Pat the tofu dry, then tear into pieces. Toss with half of the olive oil, a pinch of salt, and some pepper. Spread out on a baking tray and roast for 15 mins, until golden and crisp around the edges. Toss with the lime pickle.

 

Step 2.

While the tofu cooks, finely dice the onion, ginger and garlic. Heat the remaining olive oil in a large saucepan over medium heat. Add the onion, garlic and ginger and cook for 5 mins until soft and starting to turn golden.

 

Step 3.

Stir in the curry powder. Cook for another 30 seconds until fragrant. Add the lentils, stock cube, coconut milk, and water. Season with salt and pepper. Bring to the boil, then reduce to a simmer and cook for 20 mins, stirring occasionally, until the lentils are tender and creamy.

 

Step 4.

Stir through the spinach and cook for 2–3 mins until wilted.

 

Step 5.

Spoon into meal prep containers, top with tofu and scatter with fresh coriander. Keep in the fridge for up to 4 days and enjoy effortless, healthy meals during the week!

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