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Soy Vay Tofu with Lentils

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Soy Vay Tofu with Lentils


  • One 12 oz. package extra firm tofu; rinsed, drained and cubed (size of dice)
  • Non-stick cooking spray
  • 1 1/2 Tbsp. olive oil
  • 1/2 tsp. toasted sesame oil
  • 1 Tbsp. fresh ginger, minced
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 can lentils, rinsed and drained
  • 1/2 cup + 1 Tbsp. Soy Vay Toasted Sesame Dressing and Marinade
  • 2 tsp. reduced sodium soy sauce
  • 1/3 cup scallions, chopped


  1. Wrap diced tofu in a kitchen cloth. Put in a sealable plastic bag and place in the refrigerator for a few hours or overnight to wick away excess moisture and firm up the tofu.
  2. Spray large skillet with non-stick spray.
  3. Add olive oil and sesame oil and saute tofu, ginger, onion and bell peppers until tofu is lightly browned. Stir gently as to not break up the tofu.
  4. Add lentils, Soy Vay, soy sauce and scallions. Continue to saute until all flavors are incorporated into the dish.
  5. Serve immediately.

Serves: 4


  • Wash romaine or iceberg lettuce and chill in the refrigerator to use as a wrap for this dish.
  • To quickly remove excess water in the tofu, "press" it by spreading slices in a single layer on a clean dish towel on a cookie sheet or tray. Top with another dish towel and another cookie sheet or tray, and put heavy items on the top tray to compress. Let rest for 15-20 minutes.

Nutrition Information:

  • 293 calories
  • 14 g fat
  • 2 g saturated fat
  • 13 g protein
  • 617 mg sodium
  • 27 g carbohydrates

Recipe provided by Cooper Clinic Nutrition Services.