Charred broccoli, tofu & lentils

What you need

• ·220g firm tofu
• ·50g red lentils
• ·200g broccoli
• ·80g baby spinach
• ·10g garlic
• ·6g red chillies
• ·5g olive oil

Method

1. 1Lentils on, 15 minutes, drained and seasoned hard — under-seasoned lentils are what makes this kind of plate taste worthy.
2. 2Press the tofu, cube it, and dry-fry until golden on several faces.
3. 3Broccoli florets cut flat on one side, flat side into the oil, 4 minutes untouched until charred.
4. 4Garlic and chilli in for 30 seconds at the end, then the spinach thrown on top to wilt in the residual heat.

48g of protein in 570 calories with no starch at all. For a rest day in a cut.

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