Tandoori Spiced Tofu
with Apricot Quinoa Pilaf & Mango Chutney
MAIN INGREDIENTS
- 1 shallot
- 2 oz dried apricots
- 4 oz green beans
- 10 oz Hodo® Organic Firm Tofu
- 2 tbsp sliced almonds
- ¾ cup quinoa
- 1 tbsp tandoori spice
- ¼ cup mango chutney
- 2 tbsp + 1 tsp (4 tbsp + 2 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
TOOLS
- Large nonstick skillet
- Medium saucepan with lid
INSTRUCTIONS
Peel and mince the shallot(s). Dice the dried apricots. Slice green beans into rounds. Drain tofu and cut into 1 inch cubes.
Heat 1 tsp (2 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 cup (2½ 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 (4 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 the 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!
SIMILAR RECIPES
TANDOORI TEMPEH with Jeweled Buckwheat & Raita
TEMPEH TIKKA MASALA with Millet & Charred Green Beans
CRISPY SHEET PAN TOFU with Midnight Grains & Miso Power Dressing
SAAG PANEER with Basmati Rice
TEMPEH VEGETABLE KORMA with Basmati Rice & Mango Chutney
