Tofu and Spinach Tikka
with Garlic-Cilantro Rice
This Indian-inspired bowl is creamy and fully loaded with flavour from our tikka sauce. The saucy tofu is served over garlic-cilantro rice for a quick weeknight win!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
½ cup
Tikka Sauce
(Contains Milk)
1 unit(s)
Cream Cheese
(Contains Milk)
56 g
Baby Spinach
1 unit(s)
Tomato
½ unit(s)
Yellow Onion
1 tsp
Garlic Salt
¾ cup
Basmati Rice
1 unit(s)
Chicken Broth Concentrate
7 g
Cilantro
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Combine rice, broth concentrate, 1 1/4 cups water and 1/4 tsp (1/2 tsp) garlic salt in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat tofu dry with paper towels.Cut tofu into 1/2-inch pieces. Season with pepper and remaining garlic salt.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add tofu. Sear until golden-brown, 2-3 min per side. Transfer tofu to a plate, reserving fat in the pan.
Meanwhile, on a clean cutting board, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Cut tomato into 1/2-inch pieces. Roughly chop cilantro.
Return the pan (from step 1) with reserved fat to medium-high.Add onions and tomatoes. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Season with salt and pepper. Add tikka sauce, cream cheese, 1/2 tsp (1 tsp) sugar and 1/4 cup (1/2 cup) water. Cook, stirring often, until cream cheese melts and sauce comes to a simmer.
Once sauce is simmering, return tofu to the pan. Cook, stirring occasionally, until sauce has thickened slightly, 3-4 min.Add spinach and 1 tbsp (2 tbsp) butter. Season with salt and pepper, to taste, then stir until butter melts and spinach wilts, 1 min.
Add half the cilantro to the pot with rice. Fluff rice with a fork. Divide rice between plates. Top with tofu and spinach tikka. Sprinkle remaining cilantro over top.
