Top of page
Previous

Indian Style Tofu

30 min. | 510 kcal | easy |
Spicy, Needs a blender, Express, Vegetarian
Subscribe now
1. Setup Chop the garlic, the ginger and the onion. Roughly chop the cilantro and the mint. Cut the tofu into pieces.
2. Marinate the tofu In a bowl, mix together the tofu, half of the garlic, half of the ginger, half of the yogurt and half of the spices. Reserve until your are ready to cook the tofu.
3. Cook the tofu In a skillet over medium-high heat, add a drizzle of olive oil. Cook the tofu pieces 2-3 minutes on each side. Set aside.
4. Make the sauce In a pan, add a drizzle of olive oil. Cook the onions 2-3 minutes. Add the rest of the spices, the garlic and the ginger. Cook 1-2 minutes. add the diced tomatoes and season with salt and pepper. Lower the heat and simmer 4-5 minutes. Return the tofu to the sauce.
5. Make the chutney Using a hand blender or a blender, combine the herbs, the rest of the yogurt, the juice of half a lemon, a drizzle of olive oil and 1 tbsp of sugar. Mix well and season with salt and pepper. For kids, it's possible to keep some plain yogurt.
6. Plate tour dish Serve the indian tofu with the mint-cilantro chutney and the naan bread. Bon appetit!
300 g Tofu
2 unit Fresh Mint and Cilantro
1 unit Yellow Onion(s)
1 unit Greek Yogourt 2%
15 ml Spice Mix(turmeric powder,garam massala powder,chili powder)
2 unit Naan Bread
2 unit Garlic Clove(s)
1 unit Lemon
1 unit Ginger
1 unit Diced Tomatoes
What you need Bowls, pan, hand blender.
510 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 81g
27%
fat 11g
17%
cholesterol 3mg
1%
fiber 9g
36%
protein 27g
saturated 3g
15%
sodium 843mg
35%
sugar 27g
trans 0g