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 Time30minutes
Cook Time30minutes
Total Time1hour
Servings4servings
Ingredients
2 x 225gpacksextra firm tofu
2tbsptikka masala spice paste
2tspgaram masala
3tbspolive oil
250ggreen beanstrimmed & halved
sea salt & freshly ground black pepper
to serve: couscous or rice, sliced cucumber and tomatoes, pickled red onion
MINT YOGHURT SAUCE
10gmintleaves only
10gcorianderstalks and all
200gcoconut yoghurt
juice of 1 lime
1/2tspground cumin
1/2tspchilli flakes
Instructions
Preheat the oven to 180°c (fan assisted)/390°f/gas 6.
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.
Arrange the tofu pieces on a lined baking tray. Bake for 25-30 minutes, turning them halfway through, until golden and crisp.
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.
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.
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.