What kind of vegan hippie hamburger helper is that? Joked my husband as he entered the kitchen. I usually make dinners big enough that I can throw the leftovers into containers for the kids lunch for school the next day. I thought I had made enough tonight that I could get two meals out of it at least, but I was way wrong…they ate everything, and asked me to make it again, right then, like round two…… So, what I thought would carry us for dinner tonight and lunch tomorrow, was such a hit that I had to make it twice. Next time I will just double the recipe. Best part is, it took about 10 minutes to assemble, and 30 to cook….

1 package of organic extra firm tofu
1 can black lentils
2 cups brown rice

For the sauce
1 Tbsp sesame oil
1 Tbsp canola oil
3 Tbsp Soy sauce (GF)
¾ Tbsp ground ginger
¾ Tbsp ground garlic
¼ cup fresh spring onions
¾ cup warm water
1 Tbsp peanut butter

For Garnish:

¼ cup spring onions
¼ cup fresh chopped basil
¼ cup fresh mint
¼ cup fresh cilantro

Put all the ingredients for the sauce either in your blender or use a hand mixer but blend them together. Pour the sauce into a large, oven safe pan that will also hold the rest of your ingredients. Add the tofu, drained and cubed, and the lentils also drained. Put the pan in the oven at 350 uncovered for 20 minutes. While that is baking, cook your rice. Add the rice to the baked tofu and lentils when they are both done,
mix them together. Add the fresh cut herbs right before you serve….Next time, you will wish you had doubled the recipe!