Hearty Lentil Stew with Carrots, Zucchini, and Crispy Tofu

Thoroughly rinse the brown lentils under running water in a strainer and drain well. Finely chop the onion and garlic.

Cut the carrot and zucchini into small half-moons or cubes, and chop the fresh tomato into small pieces.

In a large pot, sauté the onion in half of the olive oil until translucent, then add the garlic, ground red pepper, and cumin, stirring for 30 seconds to let the spices release their full aroma.

Add the drained lentils, carrot, zucchini, and tomato to the pot. Pour in the vegetable stock, season with salt and pepper, and cook covered over medium heat for 25 minutes, until the lentils are completely soft and the stew naturally thickens.

Meanwhile, cut the pasteurized tofu into even cubes, lightly salt them, and in a separate pan fry them in the remaining olive oil until crispy on all sides (about 5 minutes).

Divide the hearty stew into bowls, top with the golden crispy tofu cubes, and serve immediately while hot.