Rustic Lentil, Tofu and Tomato Bake with Parmesan Crumb and Feta

Ingredients

• feta
• lentils (green)
• lime
• parmesan
• passata
• tofu
• tomato purée
• tomatoes (tinned)

Method

1. Preheat the oven to 200°C (fan 180°C) / Gas 6. Rinse 200g green lentils and place in a pan with 700ml vegetable stock and a bay leaf; bring to the boil then simmer gently for about 20–25 minutes until just tender. Drain any excess liquid and set aside.
2. Press 300g firm tofu between kitchen paper and a weighted plate for 10 minutes to remove excess moisture, then crumble into rough chunks. Toss the tofu with 1 tbsp olive oil, 1 tbsp tomato purée, 1 tsp smoked paprika, salt and black pepper.
3. Heat 2 tbsp olive oil in a large frying pan. Fry a finely chopped onion for 5 minutes until soft, add 2 crushed garlic cloves and cook 1 minute. Stir in the tofu and cook for 5–7 minutes until golden on the edges.
4. Add the tomato base: stir in a 400g tin of tomatoes, 200ml passata, 1 tsp sugar, 1 tsp dried oregano and 1 tbsp tomato purée; simmer gently for 8–10 minutes so the sauce thickens and the flavours combine.
5. Remove the bay leaf and fold the cooked lentils into the tomato-tofu sauce. Stir in 80g crumbled feta (reserve a little for garnish), the zest and juice of 1 lime and 30g finely grated parmesan. Taste and season with salt and pepper.
6. Spoon the mixture into a shallow 20x30cm ovenproof dish. Scatter the remaining 40g grated parmesan over the top and drizzle with a little olive oil to help the crust brown.
7. Bake in the preheated oven for 20–25 minutes until the top is golden and the filling is bubbling. If you like a crispier top, give it 2–3 minutes under the grill, watching closely.
8. Remove from the oven, scatter the reserved crumbled feta and a little chopped fresh parsley or basil, and serve with crusty bread, a green salad or steamed winter greens. Squeeze a little extra lime over each portion if you like.

Tips

• Pressing the tofu well is key — it helps it brown and hold texture in the bake.
• Make the sauce a day ahead and refrigerate; the flavours deepen overnight and you only need to assemble and bake before serving.
• For a gluten-free version check any store-bought passata and tomato purée labels, and serve with a gluten-free roll.
• If you prefer a nuttier finish, stir 1 tbsp of olive oil into the parmesan before sprinkling on top, or add a handful of toasted breadcrumbs for extra crunch.

Recipe by

Tom Harrington

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