Informations supplémentaires
30 min.
|
624 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic, the ginger, the onion and the cilantro. Cut the tofu into cubes. Cut the lemon in half.
2. Cook the rice
Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of boiling water. Pour in the rice, cover and cook over low heat for 10-12 minutes.
3. Cook the tofu
In a bowl, combine the tofu pieces, with the yogout, half of the spices (Spicy, to taste!), the juice of half a lemon, half of the garlic and half of the ginger. Mix well. Spread out on a baking sheet and cook in the oven for 10-15 minutes.
4. Make the sauce
In a pan over medium-high heat, add a tbsp of butter. Add the onions and cook for 2-3 minutes. Add the rest of the spices (Spicy, to taste!), the rest of the garlic and the rest of the ginger. Cook for another 1-2 minutes. Add the can of tomatoes and the coconut milk. Lower the heat, cover and simmer for 5-10 minutes.
5. Assemble
Add the tofu pieces, season with salt and pepper and simmer another 2-3 minutes.
6. Plate your dish
Serve the tofu with the rice. Garnish with the chopped cilantro. Kids can add the cilantro themselves. Bon appétit!
300gTofu
140gBasmati Rice
1unitGreek Yogourt 2%
2unitGarlic Clove(s)
1unitGinger
398mlDiced Tomatoes
200mlCoconut Milk
1unitLemon
1unitCilantro
65mlSpice Mix(garam massala powder,smoked paprika,chili powder,cumin powder)
1unitYellow Onion(s)
What you need
Baking sheet, pot, bowl, pan.
624 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
29g
45%
cholesterol
3mg
1%
fiber
5g
20%
protein
26g
saturated
20g
100%
sodium
351mg
15%
sugar
9g
trans
0g