- 1/2 cup green lentils
- 7 ounces soft tofu, drained and cut into cubes
- 1 cup fresh spinach leaves, thinly sliced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- ground black pepper to taste
- 3/4 cup all-purpose flour
- vegetable oil for frying
- Vegan Mayonnaise:
- 1 cup sunflower seed oil
- 1/2 cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- sea salt to taste
- Place lentils into a large container and cover with several inches of cool water; soak for 2 hours.
- Place lentils, tofu, spinach, sugar, 1/2 teaspoon salt, and pepper in a bowl; mix by hand. Incorporate flour until just combined.
- Heat vegetable oil in a saucepan over medium heat. Drop rounded teaspoonfuls of the tofu mixture gently into the hot oil. Fry until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.
- Combine sunflower seed oil, soy milk, apple cider vinegar, and sea salt in a bowl; blend with an immersion blender until mayonnaise is smooth. Serve with tofu bites.