Ful Medames with Warm Spiced Lentils and Toasted Ciabatta

In a small saucepan, combine the cooked lentils and finely diced firm tofu with a splash of water, a pinch of turmeric, and ground mustard seeds. Simmer over medium-low heat until heated through, about 5 minutes.

Toast the ciabatta roll until the crust is golden and fragrant, then rub the cut side with a sliver of fresh garlic if desired.

In a small bowl, whisk the tahini with a squeeze of fresh lemon juice and a tablespoon of water until it emulsifies into a smooth, creamy sauce.

Fold the minced red onion into the warm lentil-tofu mixture to retain a slight crunch and sharp brightness.

To plate, spoon the warm, spiced lentil mixture into a shallow bowl. Drizzle generously with the prepared tahini sauce and garnish with a dusting of extra turmeric. Serve alongside the warm, crusty ciabatta for dipping.