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Roasted Thai Lentil Plate with Tofu

Roasted Thai Lentil Plate with Tofu A CIF Food Is Medicine snack inspired by Thai flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 2
Estimated Cost: 15
Calories: 450
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine snack inspired by Thai flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 pound tofu
  • 1 cup rice noodles
  • 1 cup cabbage
  • 1 cup snap peas
  • 1 cup bell peppers
  • lemongrass
  • garlic
  • cilantro
  • 1/4 cup pumpkin seeds
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: roasted thai lentil plate with tofu, thai, snack, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup cabbage, 1 cup snap peas
Read it online: https://www.mcmh.us/recipe-maker/roasted-thai-lentil-plate-with-tofu/