Informations supplémentaires
35 min.
|
653 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic, the ginger and the onion. Cut the tomato into cubes. Cut the tofu into cubes. Separate the cilantro leaves from the stems.
2. Cook the tofu
In a bowl, combine the tofu, the soy sauce and the curry powder and nutritional yeast mix. Mix well and season with salt and pepper. Spread out on a baking sheet and bake for 12-15 minutes.
3. Cook the vegetables
In a skillet over medium-high heat, add a drizzle of olive oil. Add the onions and cook for 3-4 minutes. Add the tomatoes, the garam masala, the garlic and the ginger and cook for another 2-3 minutes. Add the spinach, season with salt and pepper and mix well.
4. Make the sauce
In a mixer or using a hand blender, make a sauce with the mixture of vegetables and the can of coconut milk. Keep a little of the coconut milk aside to garnish at the end. Return the sauce to the pan and cook for another 1-2 minutes. Add the tofu pieces and mix well.
5. Plate your dish
Warm up the naan bread, if desired. Serve the tofu in the spinach and coconut milk sauce. Garnish with the cilantro leaves. Serve with the naan bread. Bon appétit!
300gTofu
200mlCoconut Milk
80gBaby Spinach
1unitCilantro
1unitTomato(es)
1unitYellow Onion(s)
1unitGarlic Clove(s)
1unitGinger
15mlSoy Sauce
2unitNaan Bread
35mlSpice Mix(curry powder,nutritional yeast)
10mlGaram Massala Powder
What you need
Baking sheet, pan, bowls, hand blender.
653 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
32g
49%
cholesterol
0mg
fiber
7g
28%
protein
25g
saturated
23g
115%
sodium
1187mg
49%
sugar
18g
trans
0g