Tandoori Tofu Skewers

Informations supplémentaires

30 min. | 430 kcal | easy | Spicy, Vegetarian | Printable version

1. Setup Grate the cabbage. Cut the cucumber and pepper into small cubes. It's possible to keep some vegetables to serve as crudités. Cut the tofu into cubes. Chop the mint. Zest the lime.

2. Cook the rice Rinse the rice. Bring a pot of water with 1.5 ^2P | 2 ^3P cups of water, the broth cube and 1/4 of the spices (spicy, to taste) to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. Add 1 tbsp. of butter to the cooked rice and mix.

3. Cook the skewers Mix the tofu with the rest of the spices (spicy, to taste) and a drizzle of oil. Add salt and pepper. Thread the tofu cubes onto the skewers. Heat a drizzle of oil in a pan over medium-high heat. Cook the skewers 3-4 minutes per side.

4. Make the salad Mix the cabbage with the pepper, 3/4 of the cucumber, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tsp of sugar, salt and pepper.

5. Mix the yogurt Mix the yogurt with the remaining cucumber, mint, zest and juice of half a lime, 1-2 tbsp. of water and a pinch of salt.

6. Plate your dish Serve the tofu skewers with the yogurt, rice and salad. Bon appétit!

300gTofu

4unitWooden Skewers

30mlSpice Mix(tandoori spices,curry powder)

1unitGreek Yogourt 2%

1unitFresh Mint

140gBasmati Rice

1unitVegetable Broth Cube(s)

1unitLime

100gRed Cabbage

2unitLebanese Cucumber(s)

1unitYellow Bell Pepper(s)

What you need pot, pan, bowls

430 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 69g

23%

fat 9g

14%

cholesterol 2mg

fiber 5g

20%

protein 22g

saturated 2g

10%

sodium 750mg

31%

sugar 6g

trans 0g