Roasted Tandoori Tofu with Apricot Quinoa Pilaf & Chutney

Roasted Tandoori Tofu

with Apricot Quinoa Pilaf & Chutney

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dinner

A tandoor is a clay oven, it fact it is basically almost like a very large clay pit, large enough to hold a small fire created by slow burning wood charcoal. Since you probably don’t have one at home, we’ve created a spice blend that will add the smokiness and depth of flavor that’s become synonymous with this Indian dish. The spice blend has beet powder for color, coriander, cumin, garlic, cayenne, lemon peel, and paprika.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
530
FAT
20g
CARBOHYDRATES
56g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1 shallot
  2. ¼ cup dried apricots
  3. 4 oz green beans
  4. 15.5 oz Wildwood® Organic Extra Firm Sprouted Tofu
  5. 2 cloves garlic
  6. 1 tbsp tandoori spice
  7. 1 tsp agave
  8. 2 tbsp almonds
  9. 6 oz precooked quinoa
  10. ¼ cup cilantro 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

  • Baking sheet
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables
Preheat the oven to 425°F. Peel and mince the garlic. 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.
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 and shallot
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, green beans, and precooked quinoa to the saucepan with the almonds and shallot. Cook, stirring frequently, until heated through, about 2 to 3 minutes.
5
Season the pilaf
Taste and adjust seasoning of the pilaf with salt. Cover to keep warm, off of the heat, until you’re ready to serve.
6
Serve
Divide the apricot quinoa pilaf between large bowls. Top with the tandoori tofu and serve with cilantro chutney.