Tandoori Spiced Tofu
with Apricot Quinoa Pilaf & Mango Chutney
MAIN INGREDIENTS
- 1 shallot
- 2 oz dried apricots
- 4 oz green beans
- 14 oz organic extra firm tofu
- 2 tbsp sliced almonds
- ¾ cup quinoa
- 1 tbsp tandoori spice
- ¼ cup mango chutney
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
TOOLS
- Large nonstick skillet
- Medium saucepan with lid
INSTRUCTIONS
Peel and mince the shallot. Dice the dried apricots. Slice green beans into rounds. Drain tofu and cut into 1 inch cubes.
Heat 1 tsp vegetable oil in a medium saucepan over medium-high heat. Add almonds and cook until lightly toasted, 1 to 2 minutes. Add minced shallot and a pinch of salt and pepper. Cook until softened, 3 to 4 minutes. Add quinoa and 1¼ cups water. Bring to a boil, reduce heat to low, cover, and cook until the spirals burst and water is absorbed, 10 to 12 minutes.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and a pinch of salt. Cook until lightly browned, 5 to 8 minutes. Add tandoori spice and cook until aromatic, about 1 minute. Remove from heat and cover to keep warm.
Add the diced apricots and sliced green beans to the cooked quinoa. Cook over low heat until green beans are tender, 2 to 3 minutes. Taste the apricot quinoa pilaf and add salt as necessary.
Divide the apricot quinoa pilaf between bowls. Top with tandoori spiced tofu and mango chutney. Tuck in!
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