Contains: Soy, Sulphites
May Contain: Mustard, Wheat, Gluten, Milk, Egg, Sesame, TreeNuts, Peanuts, Fish, Shellfish
Rinse and drain brown lentils in a fine mesh sieve. Add lentils to a small bowl. Rinse and drain basmati rice in same sieve. Drain extra firm tofu and pat dry with paper towel. Wash spinach.
Cook Rice Pilaf
Heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large saucepan over medium-high. Add basmati rice and spice blend. Stir for 1 minute to coat rice with spices. Add white wine vinegar, 1 ¼ cups (2 ½ cups for 4 servings) water, and drained lentils to saucepan. Season to taste with salt and pepper. Bring to a boil, reduce heat to low, and cover with a lid. Cook for 16-18 minutes, or until grains are tender and liquid is absorbed. Remove saucepan from heat.
Meanwhile, heat 1 tbsp. (2 tbsp. for 4 servings) oil in a large wide skillet over medium-high. Add sliced onion and cook for 5-7 minutes, until deep brown. Stir onions into rice mixture immediately. Add golden raisins, raw sugar, and sambal oelek to taste to saucepan and stir to mix well.
Add 1 tbsp. (2 tbsp. for 4 servings) oil to same skillet over medium heat. Slice tofu into ¾ inch cubes. Add tofu to skillet. Season to taste with salt. Cook for 6-8 minutes, turning as needed, until tofu is golden and crispy. Reduce heat to low. Add spinach and garlic. Cook for 2-3 minutes, stirring often, until spinach is bright green and tender.
Finish Mejadra + Serve
Divide rice pilaf onto large plates. Top with spinach and tofu. Garnish with crispy onions and remaining sambal oelek to taste. Enjoy!