TIKKA TOFU BOWLS WITH MINT YOGHURT SAUCE
This recipe is surprisingly easy and makes a fabulous summery vegan dinner. If you prefer, you can omit the couscous/rice and have the tofu and trimmings in wraps!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Ingredients
- 2 x 225g packs extra firm tofu
- 2 tbsp tikka masala spice paste
- 2 tsp garam masala
- 3 tbsp olive oil
- 250 g green beans trimmed & halved
- sea salt & freshly ground black pepper
- to serve: couscous or rice, sliced cucumber and tomatoes, pickled red onion
MINT YOGHURT SAUCE
- 10 g mint leaves only
- 10 g coriander stalks and all
- 200 g coconut yoghurt
- juice of 1 lime
- 1/2 tsp ground cumin
- 1/2 tsp chilli flakes
Instructions
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Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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Drain the tofu, then use a tea towel to press down on it several times to remove any excess moisture. Cut the tofu into bite-size cubes and press down on them again until no visible moisture is left on the surface. Combine the tofu with the tikka masala paste, garam masala, 2 tbsp of oil and a good pinch of salt and black pepper. Cover and let it marinate for at least 15 minutes, or as long as you can.
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Arrange the tofu pieces on a lined baking tray. Bake for 25-30 minutes, turning them halfway through, until golden and crisp.
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To make the mint sauce, combine the mint, coriander, coconut yoghurt, lime juice, ground cumin, chilli flakes and a big pinch of salt and black pepper in a food processor. Blitz until almost smooth, then taste and adjust the seasoning, if needed.
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Heat the remaining oil in a large frying pan. Once hot, add the green beans, season with salt and stir-fry for 4-5 minutes, or until slightly charred.
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To serve, arrange the couscous or rice, tofu, green beans, cucumber and tomatoes and pickled red onion between bowls. Finish with a good drizzle of mint sauce and a crack of black pepper.
Want more delicious bowl recipes? Try my BBQ Tofu Bowls.
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