Informations supplémentaires
30 min.
|
430 kcal
|
easy
|
|
Printable version
1. Setup
Grate the cabbage. Cut the cucumber and pepper into small cubes. It's possible to keep some vegetables to serve as crudités. Cut the tofu into cubes. Chop the mint. Zest the lime.
2. Cook the rice
Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of water, the broth cube and 1/4 of the spices (spicy, to taste) to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. Add 1 tbsp. of butter to the cooked rice and mix.
3. Cook the skewers
Mix the tofu with the rest of the spices (spicy, to taste) and a drizzle of oil. Add salt and pepper. Thread the tofu cubes onto the skewers. Heat a drizzle of oil in a pan over medium-high heat. Cook the skewers 3-4 minutes per side.
4. Make the salad
Mix the cabbage with the pepper, 3/4 of the cucumber, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tsp of sugar, salt and pepper.
5. Mix the yogurt
Mix the yogurt with the remaining cucumber, mint, zest and juice of half a lime, 1-2 tbsp. of water and a pinch of salt.
6. Plate your dish
Serve the tofu skewers with the yogurt, rice and salad. Bon appétit!
300gTofu
4unitWooden Skewers
30mlSpice Mix(tandoori spices,curry powder)
1unitGreek Yogourt 2%
1unitFresh Mint
140gBasmati Rice
1unitVegetable Broth Cube(s)
1unitLime
100gRed Cabbage
2unitLebanese Cucumber(s)
1unitYellow Bell Pepper(s)
What you need
pot, pan, bowls
430 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
69g
23%
fat
9g
14%
cholesterol
2mg
1%
fiber
5g
20%
protein
22g
saturated
2g
10%
sodium
750mg
31%
sugar
6g
trans
0g