Informations supplémentaires
30 min.
|
510 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the ginger and the onion. Roughly chop the cilantro and the mint. Cut the tofu into pieces.
2. Marinate the tofu
In a bowl, mix together the tofu, half of the garlic, half of the ginger, half of the yogurt and half of the spices. Reserve until your are ready to cook the tofu.
3. Cook the tofu
In a skillet over medium-high heat, add a drizzle of olive oil. Cook the tofu pieces 2-3 minutes on each side. Set aside.
4. Make the sauce
In a pan, add a drizzle of olive oil. Cook the onions 2-3 minutes. Add the rest of the spices, the garlic and the ginger. Cook 1-2 minutes. add the diced tomatoes and season with salt and pepper. Lower the heat and simmer 4-5 minutes. Return the tofu to the sauce.
5. Make the chutney
Using a hand blender or a blender, combine the herbs, the rest of the yogurt, the juice of half a lemon, a drizzle of olive oil and 1 tbsp of sugar. Mix well and season with salt and pepper. For kids, it's possible to keep some plain yogurt.
6. Plate tour dish
Serve the indian tofu with the mint-cilantro chutney and the naan bread. Bon appetit!
300gTofu
2unitFresh Mint and Cilantro
1unitYellow Onion(s)
1unitGreek Yogourt 2%
15mlSpice Mix(turmeric powder,garam massala powder,chili powder)
2unitNaan Bread
2unitGarlic Clove(s)
1unitLemon
1unitGinger
1unitDiced Tomatoes
What you need
Bowls, pan, hand blender.
510 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
11g
17%
cholesterol
3mg
1%
fiber
9g
36%
protein
27g
saturated
3g
15%
sodium
843mg
35%
sugar
27g
trans
0g