Lentil & Pepper Stir Fry
My 9 year old son Max loves peppers (not the green ones though) and asked me to make him this delicious stir fry as he is rather partial to lentils and tofu too. I love how my children get involved in the kitchen helping with ideas in creating their own meals. This was enough for the two of us for a scrummy lunch last weekend. Really quick and easy to make too.
1 packet Cauldron foods marinated tofu
1 cup green lentils
1 tablespoon marigold vegan bouillon
1 red pepper
1 yellow pepper
Tamari sauce (or soy sauce)
Extra virgin olive oil.
Cook the lentils in boiling water with the veg bouillon. I normally keep cooked lentils in the fridge or even freeze them in portions to use up when a quick meal is needed. In a frying pan, heat the olive oil and add the peppers. Stir fry until just tender adding lashings of Tamari sauce (depending on how much you want to use as it can be quite a strong flavour). Now add the marinated tofu pieces and the lentils. Cook everything until piping hot adding a little more Tamari or a tablespoon of water if it starts to stick. Serve and enjoy. I had mine with a side salad. Max tucked into a huge bowlful adding pumpkin seeds for extra crunch