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Tikka Masala Tofu

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Tikka Masala Tofu

with bell pepper, carrot, basmati rice, yogurt and a cilantro sauce

Informations supplémentaires
30 min. | 704 kcal | easy | Vegetarian, Needs a blender | Printable version
1. Setup Preheat the oven to 425°F. Cut the tofu into medium sized cubes. Slice the onion into medium thick slices. Cut the bell pepper into strips. Slice the carrot into thin half rounds. Cut the lime into quarters.
2. Cook the tofu Set aside 1 teaspoon of spices for setp 4. Put the tofu and the vegetables in a bowl with the rest of spices, 1 2P | 1.5 3P cup of yogurt, a drizzle of oil, salt and pepper. Mix well. Place the mixture on a baking sheet lined with baking paper and bake in the oven for 16-22 minutes until browned.
3. Cook the rice Rinse the rice. Bring a pot with 1.5 2P | 2 3P cups of water and the broth cube to a boil. Pour in the rice, cover and cook for 10-12 minutes over low heat or until the rice is cooked and tender.
4. Make the cilantro sauce Place the cilantro, garlic, remaining spices, juice of half a lime or more to taste, 1/4 to 1/3 cup oil in a food processor. Mix until you get a sauce. Add salt and pepper to taste.
5. Plate your dish Serve the tofu and vegetables over the rice and garnish with the remaining yogurt and the cilantro sauce. Add lime juice to taste. Bon appétit!
300gTofu
200gGreek Yogourt 2%
1unitLime
2unitGarlic Clove(s)
1unitPepper(s)
16gCilantro
1unitRed Onion(s)
2unitCarrot(s)
14gSpice Mix (Coriander Powder,Turmeric Powder,Garam Massala Powder,Ginger Powder)
140gBasmati Rice
1unitVegetable Broth Cube(s)
What you need Baking sheet, Pot, Food processor, Bowls
704 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 36g
55%
cholesterol 4mg
1%
fiber 7g
28%
protein 25g
saturated 6g
30%
sodium 96mg
4%
sugar 8g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg