Roasted Tandoori Tofu
with Apricot Quinoa Pilaf & Chutney
- 1 shallot
- 1.5 oz dried apricots
- 4 oz green beans
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 2 garlic cloves
- 1 tbsp tandoori spice
- 1 tsp agave
- 2 tbsp sliced almonds
- 7 oz precooked quinoa
- ¼ cup mango chutney
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Medium saucepan
- Baking sheet
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.
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.
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.
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.
Divide the apricot quinoa pilaf between large bowls. Top with the tandoori tofu and serve with mango chutney. Dig in!