Tandoori Spiced Tofu

with Apricot Quinoa Pilaf & Mango Chutney

dinner

Tofu Quinoa Nuts Green Beans Fruit Beans/Legumes Almonds Indian Seasonal Menu Spring Recipes Grain Bowl Gluten-Free High-Protein Winter Recipes Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
660
FAT
16g
CARBOHYDRATES
94g
PROTEIN
36g

MAIN INGREDIENTS

  1. 1 shallot
  2. 2 oz dried apricots
  3. 4 oz green beans
  4. 14 oz organic extra firm tofu
  5. 2 tbsp sliced almonds
  6. ¾ cup quinoa
  7. 1 tbsp tandoori spice
  8. ¼ cup mango chutney
  9. 2 tbsp + 1 tsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy, tree nut (almond)
Nutrition

TOOLS

  • Large nonstick skillet
  • Medium saucepan with lid

INSTRUCTIONS

1
Prepare the produce

Peel and mince the shallot. Dice the dried apricots. Slice green beans into rounds. Drain tofu and cut into 1 inch cubes.

2
Start the pilaf

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.

3
Crisp the tandoori spiced tofu

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.

4
Finish the apricot quinoa pilaf

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.

5
Serve

Divide the apricot quinoa pilaf between bowls. Top with tandoori spiced tofu and mango chutney. Tuck in!