Tandoori Spiced Tofu | Blog Chef Cookit

Informations supplémentaires

30 min. | 460 kcal | easy | Spicy, Vegetarian, Even better the next day | Printable version

1. Cook the rice Bring a pot with 1.5 ^2P | 2 ^3P cups of water, the broth cube and the curry to a boil. Pour the rice, cover and cook for 10-12 minutes over low heat.

2. Setup Cut the bell pepper into thin strips. Thinly slice the cucumber into half rounds. Chop the onion and the herbs. Cut the tofu into triangles or cubes.

3. Marinate the tofu Put a generous drizzle of oil in a bowl with the Tandoori spices to taste, 1 ^2P | 2 ^3P pack of honey, salt and pepper. Mix well. Add the tofu to the bowl and mix.

4. Make the salad In a bowl mix the bell pepper with the cucumber, the onion (to taste), the herbs, a drizzle of oil, salt and pepper. Add cider vinegar, if desired. In another bowl, mix the yogurt with the remaining honey, 2-3 tbsp. of water, salt and pepper.

5. Cook the tofu Warm up a drizzle of oil in a pan over medium-high heat. Cook the tofu pieces 2-3 minutes on each side or until browned.

6. Plate your dish Serve the tofu with the rice, the vegetable salad and the yogurt. Bon appétit!

300gTofu

10gTandoori Spices

140gBasmati Rice

2unitLebanese Cucumber(s)

1unitCoriander and Parsley

1unitVegetable Broth Cube(s)

1unitGreek Yogourt 2%

1unitPepper(s)

0.5unitRed Onion(s)

2gCurry Powder

2unitHoney

What you need Pan, Bowls, Pot, Tongs.

460 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 80g

27%

fat 8g

12%

cholesterol 2mg

fiber 6g

24%

protein 22g

saturated 2g

10%

sodium 39mg

sugar 14g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg