Savory lentil breakfast skillet

Red lentils make a soft base around crumbled tofu in this savory breakfast skillet. Tomato, cumin and smoked paprika give it a different character from a plain tofu scramble. It can be cooked ahead for two mornings, with a little water added when reheating to bring back the spoonable texture.

Let the lentils soften before adding tofu

Finely dice the onion so it softens during the first cook and mixes through the lentils. Stir the garlic and spices briefly in the oil, then add the lentils and measured water. Keep the skillet deep enough to hold the liquid without splashing over its sides.

The lentils get a head start before the tomatoes and tofu arrive. Stir along the bottom while they simmer, especially once the water looks thicker. The mixture can catch underneath even when the surface still looks moist.

Check a few lentils during cooking. The first simmer should begin to soften them, and the later simmer should leave them tender through the center. If the skillet becomes dry before that happens, add a small splash of water and continue cooking gently. Turning up the heat only makes the liquid disappear faster.

Crumble tofu into distinct pieces

Drain the firm tofu, then break it into uneven small pieces with clean hands or a fork. Keep some pieces large enough to notice in a spoonful. Mashing the whole block into a fine paste would make the skillet more uniform and remove the contrast with the softened lentils.

This recipe heats tofu within the sauce rather than browning it separately. Pressing and frying it first would require a different sequence, so there is no need to add that work to the preparation. Fold the crumbles through the tomatoes and lentils gently so they remain visible.

Add the spinach at the end, once the lentils are fully tender. Chopped frozen spinach is the suggested alternative; follow its package directions and heat it through completely. Its extra moisture may leave the skillet slightly looser, so check the texture before serving rather than adding more water automatically.

Prepare the evening before a busy morning

After cooking, divide the mixture into shallow containers and refrigerate promptly. Label the portions so the card’s three-day refrigerated limit is easy to follow. Warm only the serving you plan to eat instead of heating and cooling the whole batch repeatedly.

During reheating, add water a little at a time and stir into the thick lentil base. Health Canada gives 74°C / 165°F as the target for reheated leftovers. Check the center as well as the edges. Hot sauce can be added separately at the table, leaving each person control over the heat.