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–+ servings
a photo of Baked Lentil Protein Pot

Baked Lentil Protein Pot

This dish is a powerhouse of plant diversity, fibre, and protein. By glazing the tofu before baking, you create a beautiful depth of flavour that carries through the entire pot.

Takes 30 minutes

Serves 3

Ingredients
 

  • 1 tbsp oil olive or coconut oil work well
  • 250 g of firm tofu
  • 3 tbsp tamari
  • 1 tbsp maple syrup
  • 1 tsp vinegar of choice
  • 2 cloves garlic peeled and finely chopped
  • A thumb-sized piece of ginger peeled and finely grated
  • 1 × 400g tins cooked lentils we used beluga; brown or green also work
  • 100 g baby spinach
  • 1 × 400g tin coconut milk
  • Juice of 1 lime
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • ½ tsp ground black pepper
  • Sea salt to taste
  • 1 tbsp tamari or soy sauce
  • 1 tbsp maple syrup
  • 100 g dried quinoa
  • 300 ml veg stock

To serve:

  • Pickled red onions
  • Yoghurt of choice
  • Fresh coriander/ cilantro

Instructions
 

Sizzle & Glaze the Tofu

  • Preheat your oven to 200°C. Drain the tofu and rip it into bite-sized pieces. Heat 1 tbsp oil in a large non-stick, oven-proof pan (or a regular frying pan) over high heat. Fry the tofu for 3–4 minutes until golden and crisp on the edges.

Create the Aromatics

  • While the tofu fries, whisk together the tamari, maple syrup, and vinegar. Grate the ginger and garlic directly into this liquid. Pour the sauce over the browned tofu and fry for another 1–2 minutes, stirring constantly until the tofu is sticky, dark, and the sauce has been fully absorbed.

Assemble the Pot

  • To the pan with the tofu, add the rinsed lentils, curry powder, turmeric, black pepper, and lime juice. Stir in the dried quinoa, coconut milk, and veg stock. Finally, fold in the spinach (it will look like a lot, but it will wilt down perfectly in the oven).

The Bake

  • If your pan isn't oven-proof, transfer the mixture to a baking dish now. Cover tightly with a lid or foil—this is the secret to fluffy quinoa.
  • Bake for 15–20 minutes. * Around the 15-minute mark, check if the quinoa is tender and the liquid has been absorbed. If it needs a little longer, pop it back in for 5 minutes.

Finish and Serve

  • Remove from the oven and give it a gentle stir to fluff up the quinoa. Season to taste with a little more sea salt or a squeeze of lime if needed.
  • Serve hot or cold, topped with a drizzle of coconut yogurt, pickled red onions, and a scatter of fresh coriander or chili flakes.
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