Tikka Masala with Tofu Paneer & Roasted Broccolini

Tikka Masala

with Tofu Paneer & Roasted Broccolini

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dinner

Organic sprouted tofu’s flavor and texture are akin to fresh paneer, an Indian cheese used in many savory dishes. In this dish, it’s the perfect base for a classic tikka masala sauce and protein-packed brown rice. We add roasted broccolini for crunch and vitamins A and C.

Winter Recipes Fall Recipes Comfort Foods High-Protein Gluten-Free Tofu Hearty Vegetables Grain Bowl Dinner Indian
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
650
FAT
23g
CARBOHYDRATES
89g
PROTEIN
26g

MAIN INGREDIENTS

  1. ¾ cup brown basmati rice
  2. 1 tbsp white miso paste
  3. 1 lemon
  4. 7.5 oz Wildwood organic sprouted extra firm tofu
  5. 6 oz broccolini
  6. 1 onion
  7. Fresh ginger
  8. 2 cloves garlic
  9. 1 tbsp Indian spice blend
  10. 1 can fire roasted diced tomatoes
  11. 1 can coconut milk
  12. 4 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Cook the rice
Preheat the oven to 425°F. Combine the brown basmati rice, 1½ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Fluff brown rice with a fork.
2
Prepare the tofu paneer
Halve the lemon. Add the juice from the lemon and white miso paste to a medium bowl. Mix with a fork until well combined. Drain the Wildwood tofu, pat dry with paper towels, and cut into 1 inch cubes. Add the tofu to the bowl with the miso mixture and toss to coat. Set tofu paneer aside to marinate.
3
Roast the broccolini
Trim 1 inch off the bottom of the broccolini stems and transfer the remaining stalks to a baking sheet. Toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until the broccolini is bright green and crisp-tender, about 5 to 7 minutes.
4
Cook the aromatics
Peel and dice the onion. Peel and mince or grate the ginger. Slice the garlic. Place a large nonstick skillet over medium heat with 2 tsp vegetable oil. Once hot, add the onion, ginger, garlic, and a pinch of salt. Cook until the onion softens, about 3 to 5 minutes. Add the Indian spice blend and cook until fragrant, about 1 minute.
5
Finish the sauce
Add the fire roasted diced tomatoes and coconut milk to the skillet and cook until it comes to a simmer, about 2 to 3 minutes. Carefully transfer the sauce to a blender and blend until smooth. Return the sauce to the skillet and add the tofu paneer. Taste and adjust seasoning with salt and pepper. Cook until heated through, about 3 to 5 minutes.
6
Serve
Divide the brown basmati rice between large bowls. Top with tikka masala with tofu paneer and roasted broccolini.