Rich & Creamy Tofu Tikka Masala With Blistered Green Beans, Coconut Yoghurt & Fluffy Basmati Rice
Before you start, take out all the ingredients for this recipe (see picture below) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan and take out a roasting tray, saucepan and a frying pan or a griddle pan.Ā
STEP 2
Place theĀ basmatiĀ riceĀ into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.
STEP 3
In the meantime, tear theĀ tofuĀ into bite-sized chunks with your hands, aiming for bitesized pieces about 1.5-2 cm in size. Add them to a small bowl and sprinkle in theĀ tofuĀ tikka spice mix, a drizzle of olive oil and season well with salt and pepper. Give them a mix until the tofu is nicely coated with the spices and seasoning. Spread out on your roasting tray and roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.
STEP 4
Once there's 10 minutes left on the tofu, place your frying pan or a griddle pan over a medium-high heat and add a drizzle of olive oil. While it heats up, trim theĀ greenĀ beansĀ and cut them into bite-sized pieces (or leave them whole if you prefer) and add to the frying pan. Fry until they starts to char and blister, around 6-8 minutes. Season to taste with salt and pepper.
STEP 5
When there's a 3 minutes left on the tofu, add the tikka sauce to your saucepan and warm through over a medium heat. Just before serving, stir the roasted tofu into theĀ tikka sauceĀ and turn off the heat. Drizzle theĀ coconut yoghurtĀ in and gently stir to create a marbled effect on the surface of the sauce.
STEP 6
To serve, divide theĀ riceĀ andĀ tofuĀ tikkaĀ masalaĀ between serving bowls and serve the blisteredĀ green beansĀ alongside. Enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Rich & Creamy Tofu Tikka Masala With Blistered Green Beans, Coconut Yoghurt & Fluffy Basmati Rice
Rich & Creamy Tofu Tikka Masala With Blistered Green Beans, Coconut Yoghurt & Fluffy Basmati Rice
Before you start, take out all the ingredients for this recipe (see picture below) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan and take out a roasting tray, saucepan and a frying pan or a griddle pan.Ā
STEP 2
Place theĀ basmatiĀ riceĀ into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.
STEP 3
In the meantime, tear theĀ tofuĀ into bite-sized chunks with your hands, aiming for bitesized pieces about 1.5-2 cm in size. Add them to a small bowl and sprinkle in theĀ tofuĀ tikka spice mix, a drizzle of olive oil and season well with salt and pepper. Give them a mix until the tofu is nicely coated with the spices and seasoning. Spread out on your roasting tray and roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.
STEP 4
Once there's 10 minutes left on the tofu, place your frying pan or a griddle pan over a medium-high heat and add a drizzle of olive oil. While it heats up, trim theĀ greenĀ beansĀ and cut them into bite-sized pieces (or leave them whole if you prefer) and add to the frying pan. Fry until they starts to char and blister, around 6-8 minutes. Season to taste with salt and pepper.
STEP 5
When there's a 3 minutes left on the tofu, add the tikka sauce to your saucepan and warm through over a medium heat. Just before serving, stir the roasted tofu into theĀ tikka sauceĀ and turn off the heat. Drizzle theĀ coconut yoghurtĀ in and gently stir to create a marbled effect on the surface of the sauce.
STEP 6
To serve, divide theĀ riceĀ andĀ tofuĀ tikkaĀ masalaĀ between serving bowls and serve the blisteredĀ green beansĀ alongside. Enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Before you start, take out all the ingredients for this recipe (see picture below) and rinse any raw grains, herbs or vegetables.
STEP 1
Pre-heat your oven to 220Ā°C / 200Ā°C fan and take out a roasting tray, saucepan and a frying pan or a griddle pan.Ā
STEP 2
Place theĀ basmatiĀ riceĀ into one of your saucepans and cover with 2.5x its volume in water. Bring to the boil, then reduce the heat, cover and continue to cook for 8-10 minutes or until tender but al dente. Drain and set aside to keep warm.
STEP 3
In the meantime, tear theĀ tofuĀ into bite-sized chunks with your hands, aiming for bitesized pieces about 1.5-2 cm in size. Add them to a small bowl and sprinkle in theĀ tofuĀ tikka spice mix, a drizzle of olive oil and season well with salt and pepper. Give them a mix until the tofu is nicely coated with the spices and seasoning. Spread out on your roasting tray and roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.
STEP 4
Once there's 10 minutes left on the tofu, place your frying pan or a griddle pan over a medium-high heat and add a drizzle of olive oil. While it heats up, trim theĀ greenĀ beansĀ and cut them into bite-sized pieces (or leave them whole if you prefer) and add to the frying pan. Fry until they starts to char and blister, around 6-8 minutes. Season to taste with salt and pepper.
STEP 5
When there's a 3 minutes left on the tofu, add the tikka sauce to your saucepan and warm through over a medium heat. Just before serving, stir the roasted tofu into theĀ tikka sauceĀ and turn off the heat. Drizzle theĀ coconut yoghurtĀ in and gently stir to create a marbled effect on the surface of the sauce.
STEP 6
To serve, divide theĀ riceĀ andĀ tofuĀ tikkaĀ masalaĀ between serving bowls and serve the blisteredĀ green beansĀ alongside. Enjoy!