Lentil, Bacon and Smoked Tofu Salad
My tastebuds don’t really discriminate. Tofu can be delicious when it’s prepared well and there’s no reason why it can’t be joined in holy matrimony with crispy bacon. I made this simple salad for a barbecue recently and it was a hit. After crisping up bacon for the salad, I used the leftover fat in the pan to boost the flavour of the salad dressing. Bacon-y goodness-meets-summer salad. You’ve gotta love it!
What you’ll need…
1 tablespoon canola oil
6 strips bacon (thinly sliced)
2 tablespoons dijon mustard
1 tablespoon white balsamic vinegar
2 teaspoons honey
1 small red onion (halved and thinly sliced)
6 cups cooked red lentils
1 cup smoked tofu (1/4″ diced)
1 cup fresh parsley (finely chopped)
1/2 cup roasted cashews (roughly chopped)
salt and pepper
Heat oil in a medium pan on medium-high heat, add chopped bacon and cook until very crispy. Remove from heat and transfer bacon to paper towel to absorb any excess grease.
Once the pan has cooled, transfer the leftover fat and oil to a small bowl, add the mustard, vinegar and honey and whisk to combine.
Place remaining ingredients, along with crispy bacon in a large serving bowl, pour dressing overtop and toss several times to combine.
Finally, season to taste with salt and pepper and keep chilled in the refrigerator until ready to serve.
Total cook time…12 minutes