Tikka Masala Tofu | Blog Chef Cookit

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

fiber 7g

28%

protein 25g

saturated 6g

30%

sodium 96mg

sugar 8g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg