Ingredients
For the crispy tofu:
1 block of firm tofu, drained and pressed
1 tablespoon cornstarch
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
For the Dahl:
200g red lentils, rinsed and drained
15ml vegetable oil
1 onion, diced
2 garlic cloves, minced
A thumb of grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper (optional)
1 can of chickpeas, rinsed and drained
960ml vegetable broth
120g spinach leaves
Salt and black pepper, to taste
Lemon wedges, for serving
Cooked rice or naan, for serving