Some people (like my dad) have an aversion to the hot and cold salad, while others (like myself) think they’re AWESOME. Adding hot and cold ingredients to a salad creates a more interested salad eating experience and also makes the dish heartier and more wintertime friendly.  You would be hard pressed to find someone who loves a good salad more than me, but even I know that when it’s cold out and you are really hungry, sometimes those beautiful baby mixed greens just don’t cut it.

Warm Lentil and Tofu Salad

1 c lentils (pre soaked)

1 block of extra firm tofu

1 bell pepper

3 c vegetable broth

1 onion

3 cloves of garlic

2 tbsp parsley

1 tbsp dill

salt

pepper

oil of choice

Chop up the tofu into 1/2-inch cubes and brown them in a generously oiled pan.  In another large pan heat a nice amount of oil and caramelize the onion (after you have chopped it), once the onion is brown add the garlic.  Then add the lentils and 2 c of vegetable broth.  Once the lentils are tender (if the vegetable broth is almost absorbed and the lentils are still not tender add the other cup of vegetable broth, if the lentils are tender than save the broth for another day) add the tofu, dill, parsley and bell pepper (chopped).  Once the dish is nice and warm add salt and pepper to taste.  Then serve this salad over your favorite green salad! Pictured above is a simple romaine salad with carrots, tomatoes and light balsamic vinaigrette!

Yay for salads!

Serves 2-3