Paprika Firm Tofu With Tomato & Coconut Dal

Drain the firm tofu and pat it dry, then cut into bite-sized cubes. Finely chop the onion and bell pepper, mince the garlic and grate the ginger. Chop the tomatoes. Measure the lentils, coconut milk and spices so everything is ready before cooking.

Heat a little cooking oil in a large pan over medium-high heat. Season the tofu with paprika, salt and black pepper, then cook for 6–8 minutes, turning until golden on several sides. Transfer to a plate. Add the onion and bell pepper to the same pan and cook for 5–6 minutes until softened.

Add the garlic and ginger and cook for 1 minute. Stir in the tomatoes, paprika and remaining spices and cook for 2 minutes. Add the red lentils with enough water or vegetable stock to cover generously. Bring to a gentle simmer and cook for about 15–20 minutes, stirring regularly, until the lentils are tender.

Pour in the coconut milk and stir well. Simmer gently for another 5 minutes until the dal is creamy and thick enough to coat a spoon. Add a splash of water if it becomes too thick. Taste and adjust the salt, pepper and paprika.

Return the browned tofu to the pan and fold it gently through the tomato and coconut dal so the cubes stay intact. Cook for 2–3 minutes until the tofu is piping hot and coated in the sauce. Finish with chopped fresh coriander if available.

Spoon the paprika tofu and tomato-coconut dal into warm bowls. Serve immediately, with steamed rice if desired, and add fresh coriander and lime wedges for a bright finish.