Asian Beluga Lentil Salad with Almond Tofu
Prep time
Cook time
Total time
Serves: 4
For the salad:
  • 1 cup (200 g) of beluga lentils
  • 185 g of smoked tofu
  • 200g of mushrooms
  • 2 tablespoons of tamari
  • 100 g of broccoli
  • 100 g of sugar snap peas
  • 150 g of zucchini
  • 2 spring onions
  • 60 g of sliced almonds
  • 1 tablespoon of black or white sesame
  • 1 tablespoon of sesame oil
For the sauce:
  • 2 teaspoons of chopped ginger
  • 2 tablespoons of sesame oil
  • 2 tablespoons of tamari
  • 2 tablespoons of almond butter
  • 2 tablespoons of maple syrup
  1. Press the tofu with a tofu press or wrap it into kitchen paper and place it between two plates. Add some books on top to press out any remaining liquid in the tofu. Let it sit there for at least 10 – 15 minutes. I even prefer 30 minutes. Then cube the tofu, whisk all ingredients for the sauce in a bowl and marinate the tofu in the sauce for about half an hour.
  2. Thoroughly wash the beluga lentils and place them in pot with three times the amount of water and a pinch of salt. Bring to a boil, reduce the heat and let it simmer for about 30 minutes until the water has evaporated.
  3. Wash the broccoli, cut off the stems and cut the broccoli florets into bite-sized pieces. Wash the sugar snap peas. Wash and slice the zucchini. Slice the spring onions and herbs.
  4. In a saucepan, roast the almond slices for a few minutes until golden brown. Add a dash of sesame oil to the pan and add the broccoli, sugar snap peas, zucchini and mushrooms. Fry the vegetables for about 3 – 5 minutes then add a tablespoon of tamari and sauté everything in the tamari for another minute or so. Set the veggies aside.
  5. In the same pan, add another tablespoon of sesame oil and fry the tofu for about 5 minutes from each side until golden brown and delicious.
  6. Drain any remaining liquid of the beluga lentils and add the lentils to a bowl. Add the vegetables, spring onions, tofu, cashews and the remaining sauce to the bowl and combine well. Serve with the tofu, sprinkle with black and white sesame seeds and enjoy.
Recipe by Heavenlynn Healthy at