Indian Lentils and Tofu with Rice

After my First Strike and initial go with this recipe from the Nov/Dec 2007 issue of Vegetarian Times, I altered it even further and made it my own. I love this recipe because it's a one-pan dish, which makes it simple, and my husband and I love it because it tastes good. Here's my new version:

Indian Lentils and Tofu with Rice

• 2 Tbs olive oil
• 1 small onion, finely chopped (1 cup)
• 1 clove garlic, minced
• 14 oz package organic firm tofu, drained and chopped into ½ inch cubes
• 1 tsp ground cumin
• 1 cup green French lentils, rinsed
• ½ cup white basmati rice

Heat olive oil in large skillet over medium heat. Add onion and garlic and sauté 5-7 minutes or until onions are soft. Add cumin and tofu and cook 1 more minute gently incorporating ingredients. Inhale deep because it smells so good! Stir in lentils, rice, and 2 ½ cups water. Season with salt and pepper, cover, and bring to a boil. Reduce heat to low, cover, and simmer 25 minutes or until lentils and rice are tender. If needed, season with salt and pepper once more.

My hubbie brought home a loaf of fresh-baked Cranberry Walnut bread from Belen Artisan Bakers in Escondido, CA. Apparently, he picked it up at a farmer's market today. We enjoyed the bread with the Indian Lentils and Tofu with Rice, even though they were an odd match -- it totally worked.

Because of its ease and the yum factor, this recipe is now officially part of my basic repertoire.