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Roasted Tandoori Tofu

with Apricot Quinoa Pilaf & Chutney

dinner

Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Indian Grain Bowl Beans/Legumes Nuts Dinner Quick and Easy Tofu <600 Calories
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
530
FAT
19g
CARBOHYDRATES
73g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1 shallot
  2. 1.5 oz dried apricots
  3. 4 oz green beans
  4. 15.5 oz Nasoya® Organic Extra Firm Tofu
  5. 2 garlic cloves
  6. 1 tbsp tandoori spice
  7. 1 tsp agave
  8. 2 tbsp sliced almonds
  9. 7 oz precooked quinoa
  10. ¼ cup mango chutney
  11. 2 tbsp + 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Peel and mince the shallot. Dice the dried apricots. Slice the green beans into rounds. Drain and cut the tofu into 6 steaks, about 1 inch thick. Pat dry with paper towels. Peel and grate or mince the garlic.

2
Roast the tofu

Combine the minced garlic, tandoori spice, agave, 2 tbsp vegetable oil, and ¼ tsp salt in a small bowl. Add the tofu to a baking sheet and gently toss in the marinade. Roast the tofu until lightly browned, about 20 to 22 minutes.

3
Toast the almonds

Place a medium saucepan over medium-high heat with 1 tsp vegetable oil and the almonds. Cook, stirring frequently, until lightly toasted, about 1 to 2 minutes. Add the minced shallot and a pinch of salt and pepper. Cook until softened, about 3 to 4 minutes.

4
Finish the pilaf

Add the diced apricots, sliced green beans, and quinoa to the saucepan with the shallot. Cook, stirring frequently, until heated through, about 2 to 3 minutes. Taste and season the apricot quinoa pilaf with salt and pepper.

5
Serve

Divide the apricot quinoa pilaf between large bowls. Top with the tandoori tofu and serve with mango chutney. Dig in!