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Tandoori Spiced Tofu

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Tandoori Spiced Tofu

with curried rice, herbed vegetable salad and honey yogurt

Informations supplémentaires
30 min. | 460 kcal | easy | Spicy, Vegetarian, Even better the next day | Printable version
1. Bring a pot with 1.5 2P | 2 3P cups of water, the broth cube and the curry to a boil. Pour the rice, cover and cook for 10-12 minutes over low heat.
2. Setup Cut the bell pepper into thin strips. Thinly slice the cucumber into half rounds. Chop the onion and the herbs. Cut the tofu into triangles or cubes.
3. Marinate the tofu Put a generous drizzle of oil in a bowl with the Tandoori spices to taste, 1 2P | 2 3P pack of honey, salt and pepper. Mix well. Add the tofu to the bowl and mix.
4. Make the salad In a bowl mix the bell pepper with the cucumber, the onion (to taste), the herbs, a drizzle of oil, salt and pepper. Add cider vinegar, if desired. In another bowl, mix the yogurt with the remaining honey, 2-3 tbsp. of water, salt and pepper.
5. Cook the tofu Warm up a drizzle of oil in a pan over medium-high heat. Cook the tofu pieces 2-3 minutes on each side or until browned.
6. Plate your dish Serve the tofu with the rice, the vegetable salad and the yogurt. Bon appétit!
300gTofu
10gTandoori Spices
140gBasmati Rice
2unitLebanese Cucumber(s)
1unitCoriander and Parsley
1unitVegetable Broth Cube(s)
1unitGreek Yogourt 2%
1unitPepper(s)
0.5unitRed Onion(s)
2gCurry Powder
2unitHoney
What you need Pan, Bowls, Pot, Tongs.
460 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 80g
27%
fat 8g
12%
cholesterol 2mg
1%
fiber 6g
24%
protein 22g
saturated 2g
10%
sodium 39mg
2%
sugar 14g
trans 0g