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Crispy Tofu Tarka Dahl

Crispy Tofu Tarka Dahl

A total explosion of flavour; this Red Lentil Dahl recipe is about to become your go-to winter warmer. Nothing says comfort food quite like a thick and creamy lentil dahl, packed with warm savoury spices and topped with deliciously crispy tofu.

100% natural, plant based ingredients. No starchy thickeners or over processed rubbish. Just pure whole-food magic!

Crispy Tofu Tarka Dahl

What is a Tarka Dahl?

The queen of all dahls; Tarka Daal is a total explosion of warm flavours. Typically made using dried split lentils, and a blend of savoury spices. It’s rich and comforting, and my version is made with split red lentils for a thick, satisfying dahl. This is the perfect recipe to warm your soul and cure those winter blues.

The ‘Tarka’ refers to the spice infused oil that is stirred through the dahl at the end, adding a whole new level of flavour. I’ve chosen sizzled cumin and mustard seeds for my Tarka, along with garlic, ginger, chilli and curry leaves for a total flavour bomb. Trust me guys, you are going to want lashings of this stuff! That crispy garlic is just out of this world.

I’ve added coconut milk to my tarka dahl recipe for that extra little bit of indulgence. It just takes the whole recipe to the next level with that added creaminess.
tarka dahl Modernfoodstories
Best vegan dahl recipe Modern Food Stories

Tofu Topping

You guys know the drill by now; I’m not a fan of adding flours or starches to tofu. I think the best things in life come naturally, and that also applies to tofu. You really don’t need to add any rubbishy coatings to get that deliciously crispy texture. Just choose a good extra firm tofu (my faves are Tofoo and Taifun),  press it tofu well and bake in a hot oven.

Best vegan dahl recipe Modern Food Stories

Feel good recipe

Not only is this tarka dahl recipe a total party for your taste buds, but it’s also a recipe you can feel good about. Lentils are a fantastic source of affordable and plant based protein, and they’re also rich in fibre, energising iron and vitamin B1, to keep you bright and bushy tailed.

If you’d like some greens you can also thrown in some spinach to this recipe, for an easy boost of anti-oxidants, alongside those natural healthy fats from the coconut milk. You’ll be absolutely glowing after a bowl of this for dinner.

Not only does this recipe have that healthy feel good factor, but by choosing plant based you’re doing good too. The ingredients in this recipe emit less greenhouse gas emissions, and lentils are one of the most environmentally sustainable ingredients you can buy. Tastes good, does good, feels good…what more do you need?

Crispy Tofu Tarka Dahl

A total explosion of flavour; this Tarka Dahl recipe is about to become your go-to winter warmer. Nothing says comfort food quite like a thick and creamy lentil dahl, packed with warm savoury spices and topped with deliciously crispy tofu.
Prep Time: 5 mins
Cooking Time: 25 mins
Total Cooking Time: 30 mins
Serves: 4
5 from 1 vote

iNGREDIENTS

TARKA

TO SERVE

  • 2 tbsp fresh coriander, finely chopped
  • Fresh lime

Method

DAHL

  • Preheat the oven to 200C / 180 fan.
  • Add the tofu to a greaseproof lined baking tray. Option to drizzle with olive oil or toasted sesame oil and a pinch of salt and pepper. Roast for 25 - 35 minutes, turning once until golden and crisp. Cooking times will vary depending on the brand used.
  • Heat the oil in non-stick saucepan and saute the onion for 4 - 5 minutes until slightly golden. Add spices, red lentils, coconut milk, tomato (if using) and salt. Bring to the boil and then simmer on a low heat for xx minutes unil thick. Stir through the spinach to wilt.

TARKA

  • Heat the oil in a clean pan. Add the cumin and mustard seeds and cook for 1 minute on a medium heat until they sizzle. Add the gralic, ginger, chilli and curry leaves and cook for 1 - 2 more mins on a medium/ low heat until the garlic is golden.

TO SERVE

  • Serve the dahl in bowls and top / stir through the tarka. This is where the flavour happens! Adjust seasoning to taste and top with crispy tofu, fresh coriander and lime.

Nutrition (per serving)

Serving: 377g | Calories: 618kcal | Carbohydrates: 54.6g | Protein: 39.5g | Fat: 35.5g | Saturated Fat: 18.3g | Fiber: 21.1g
Course Main Course
Cuisine Indian
Calories 618
Cost £3 per serve
Print Recipe
Lentil Dahl

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