Informations supplémentaires
30 min.
|
686 kcal
|
easy
|
|
Printable version
1. Cook the tofu
Preheat the oven to 425°F. In a bowl, break up the tofu into pieces. Add the cornstarch, half of the nutritional yeast and a drizzle of olive oil. Mix well. Place them on a sheet pan covered with baking paper. Season with salt and pepper. Cook in the oven for 15-20 minutes.
2. Setup
Chop the onion, the garlic, the ginger and the cilantro. Dice the tomato.
3. Cook the vegetables
In a pan over medium-high heat, add a drizzle of oil. Add the onions. Season with salt and pepper. Cook 5-6 minutes. Add the garlic, the ginger and the spices. Cook for another 1-2 minutes. Add the tomatoes and cook for 2-3 minutes.
4. Make the sauce
In the same pan, add the coconut milk, the spinach, the rest of the nutritional yeast and 60 2P | 90 3P ml of water. Bring to a boil. Lower the heat and cook for 2-3 minutes.
5. Assemble
Add the crispy tofu and half of the cilantro to the sauce. Mix well. Adjust salt and pepper to taste.
6. Plate your dish
Heat the naan bread 1-2 minutes in the oven if desired. Serve the tofu with the naan bread. Garnish with the rest of the cilantro. Bon appétit!
250gTofu
20gCornstarch
20gNutritional Yeast
100gBaby Spinach
1unitTomato(es)
200mlCoconut Milk
2unitNaan Bread
1unitYellow Onion(s)
1unitGinger
1unitGarlic Clove(s)
9gSpice Mix (curry powder,garam massala powder,smoked paprika)
1unitCilantro
What you need
Pan, Baking sheet.
686 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
33g
51%
cholesterol
0mg
fiber
6g
24%
protein
26g
saturated
23g
115%
sodium
580mg
24%
sugar
17g
trans
0g