Mango Lentil Salad with Marinated Tofu

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	4 hrs 15 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the marinade:

Instructions

For the marinade, mix the ajvar, orange juice, lemon juice, soy sauce, maple syrup and peanut butter and puree finely with a blender. Drain the tofu and cut into slices. Place the tofu slices in half of the marinade and leave to marinate for at least 3 hours, or even better overnight.
Cover and cook the lentils in plenty of salted water for 40 minutes, drain and allow to cool a little. Peel the mango, cut the pulp from the stone and finely dice. Peel the onion and cut into fine rings. Wash the coriander, pluck the leaves and finely chop them.
Mix the remaining marinade, 2 tablespoons of sesame oil, the cooked lentils, the onion rings, the mango cubes and the chopped coriander together. Season the salad vigorously with salt and pepper.
Remove the tofu from the marinade. Heat 2 tablespoons of sesame oil in a pan and fry the tofu slices until golden brown on both sides. Arrange the salad on plates, cover with the tofu slices and serve.
Serve with baguette or bread.

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