Separate the broccoli florets from the stalk, and divide them into small pieces. Peel the stalk and chop into small dice.
Drain and rinse the lentils if using canned.
Roughly chop the walnut pieces
Cut the tofu into 1 cm / 1/2 in cubes.
Add water to a medium saucepan to about 5 cm/ 2 in depth and bring to a simmer. Add a little salt.
Add the diced broccoli stalk to the simmering water. Place the broccoli florets into a steamer and cook covered over the top, until the florets and diced stalk are just cooked about 4-5 minutes.
Meanwhile heat a good quality non-stick frying pan, over a medium-high heat and sauté the tofu pieces until just starting to brown.
When the broccoli is cooked drain, and return to the pan. On a low heat, add the lentils to the pan, along with the balsamic vinegar and stir gently until everything is warmed through.
Off the heat stir through the walnut pieces and 2 tbsp of extra virgin olive oil or flax seed oil.
Season with salt and pepper to your liking.
Serve on warmed plates.
Notes
If you would like to cook your own lentils, start with 200 g uncooked lentils which should give you approximately 500 g cooked weight. Cook the lentils according to the pack instructions.
You will need a medium-sized saucepan with a steamer and lid to sit on the top of it, and a good quality non-stick frying pan.
