Smoky Tofu Lentil Skillet

Ingredients

• 1 tablespoon olive oil (14 g)
• 14 ounces extra-firm tofu, pressed, cubed (400 g)
• 1 medium onion, diced (150 g)
• 1 red bell pepper, diced (150 g)
• 3 garlic cloves, minced (9 g)
• 1 tablespoon smoked paprika (7 g)
• 2 teaspoons ground cumin (4 g)
• 1 teaspoon chili powder (3 g)
• 1 can fire-roasted tomatoes, with juices (411 g)
• 1 can brown lentils, rinsed and drained (425 g)
• 4 packed cups baby spinach (120 g)
• 1 lime, cut into wedges (70 g)
• 1/4 cup pumpkin seeds (30 g)

Instructions

1. Dry tofu. Set tofu on a towel-lined plate, cover with a second towel, and press gently while you prepare the remaining ingredients. Cut into even 3/4-inch cubes. Dice onion and pepper, mince garlic, and rinse lentils until their liquid runs clear.
2. Brown tofu. Heat olive oil in a wide skillet over medium-high heat. Add tofu in one layer and leave it undisturbed for 3 minutes. Turn cubes and cook 4 to 5 minutes more, until several sides are deeply browned. Transfer to a plate.
3. Cook aromatics. Add onion and bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until onion is translucent and pepper begins to soften. Stir in garlic, paprika, cumin, and chili powder; cook 30 seconds, stirring constantly until fragrant.
4. Reduce base. Pour in tomatoes with their juices and scrape up browned bits. Simmer uncovered for 4 minutes, then stir in lentils. Continue simmering 5 to 6 minutes, until the liquid is glossy, thick, and clings to the lentils.
5. Finish skillet. Return tofu and fold gently through the lentils. Add spinach by handfuls, turning only until wilted. Remove from heat when the mixture is thick, not watery.
6. Serve. Divide among four bowls. Top with pumpkin seeds, serve lime wedges, and squeeze lime over each warm portion just before eating.

Notes

• Use a wide skillet and leave space between tofu cubes for browned edges. Brown in two batches if needed.
• Drain canned lentils thoroughly, then fold them gently into reduced tomatoes. Stop simmering once juices coat the lentils to prevent splitting.
• For kale, add it with lentils and simmer until tender. Keep lime and pumpkin seeds for serving, preserving their crunch.