Shape Your Future Healthy Kitchen: Tofu Lentil Tinga – Tulsa, Oklahoma

Tulsa, Oklahoma 2021-10-10 12:06:48 –

Tulsa, Oklahoma — Tofu Lentil Tinga

Tinga is a Puebloan dish with chipotle, tomato and onion sauce, traditionally served in crispy tostada and finished with toppings such as crema, avocado, salsa and shredded lettuce.


  • 1 pound of hard tofu
  • 17.5 oz can be Chipotle with Advo Source
  • 1 tbsp rapeseed oil
  • 1 white or red onion, sliced
  • 5-6 garlic, crushed and chopped
  • 1 lb of brown, green or red lentils, picked and rinsed
  • Two 15 ounce cans of diced tomatoes (preferably baked on fire)
  • 1 6 oz canned tomato paste (no salt added)
  • 1 raw or dried bay leaf
  • 2 teaspoons of dried oregano
  • 2 teaspoons cumin
  • 1 quart of water or low sodium vegetable stock
  • 10 oz frozen corn (or fresh equivalent)
  • Mexican-style crema or sour cream, for serving
  • Sliced ​​avocado, for serve


  • Drain the liquid from the tofu, tap the tofu with a paper towel and place it in a small mixing bowl. Crush with a fork until it crumbles well. Save it.
  • Pour the chipotle on the cutting board and cut it well. (Or mash it into a bowl with a fork) Set it aside.
  • Heat a large soup pot or Dutch oven over medium heat. Add canola oil and heat until sparkling. Add onions and garlic and fry until the onions are wilted and aroma.
  • Add tofu, lentils, canned tomatoes and pastes, herbs and spices, water or stock. Whisk the mixture, reduce heat, cover and cook for 25-30 minutes or until the lentils are tender. If the mixture is too thin, simmer uncovered until the mixture has the desired thickness.
  • Add corn, stir and heat.

Serving suggestions: Serve tinga in the same way as a bowl of chili peppers, or as tacos or burritos. Topped with salsa, sour cream, finely chopped lettuce, avocado or guacamole, and / or fresh lime juice.

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