Bowl: 1 cup cauliflower rice, cooked 1 cup bean of choice 1 cup green vegetable of choice (broccoli, Brussels sprouts, kale, etc) Seasonings of choice: salt, pepper, garlic, onion, paprika, nutritional yeast, etc
Directions:
Soak red lentils in boiling water for 15 minutes. Add salt. Blend water and lentils until completely smooth. Pour liquid into a pot over medium heat. Cook the mixture until it thickens and becomes slightly firm. Pour the thickened mixture into a nonstick container and set it in the refrigerator overnight. It will easily come out of the container, and you can use it just like regular tofu. You will have leftovers to use in future recipes.
Take the tofu, cube and season as desired. Bake at 350°F for 20-25 minutes. Steam green vegetables until tender and then saute in a pan with seasonings of choice and olive oil. Remove from heat and add apple cider vinegar or lemon juice. Warm beans and season as desired.
Create a bowl. Serve with the cauliflower rice as the base, top with beans, red lentil tofu, and green vegetables.
