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    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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