Lentils with turnip greens, chilli and crispy tofu

Ingredients

For 1 serving

• Cooked lentils150 g
• Tofu100 g
• Broccoli rabe200 g
• Garlic1 clove
• Chili pepper0.5
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: soy,

In season: November – March

Method

1. Bring a pot of water to the boil. Meanwhile clean the turnip tops: discard the toughest stalks and any damaged leaves, keep the florets and tender leaves and wash them well.
2. Salt the water, boil the turnip tops for 5 minutes, until the stalks are tender, and drain them, squeezing lightly.
3. Pat the tofu dry with kitchen paper and cut it into cubes of about 1.5 cm. Heat half the oil in a non-stick pan over medium-high heat and brown the tofu for 6–8 minutes, turning, until crisp on all sides; salt it and set aside.
4. In the same pan heat the remaining oil over medium heat with the crushed garlic and sliced chilli for a minute, until the garlic is just golden.
5. Add the turnip tops and the drained cooked lentils and sauté for 5 minutes, stirring, until hot and full of flavour; season with salt.
6. Serve the lentils and greens with the crisp tofu on top.