Tofu Madras-Style Curry
with Green Onion Rice
Dive into our take on this classic curry dish! Aromatic tomato and a blend of Indian-style spices are the perfect sauce base for savoury crumbled tofu. Spoon that over basmati rice and dinner will truly be unforgettable!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
¾ cup
Basmati Rice
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May contain traces of: Soy)
1 unit(s)
Red Onion
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame)
2 unit(s)
Green Onion
56 mL
Cream
(Contains: Milk)
4 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Milk)
2 tbsp
Curry Paste
(May contain traces of: Soy, Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Milk)
1 tbsp
Indian Spice Mix
(May contain traces of: Soy, Sulphites, Wheat, Mustard, Sesame, Milk, Tree nuts, Peanuts)
2 tbsp
Garlic Puree
(May contain traces of: Soy, Sulphites, Milk)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then 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, peel, then cut red onion into 1/4-inch pieces.
- Thinly slice green onions.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Season tofu with salt and pepper.
- Reduce heat to medium. Add red onions to pan with tofu. Cook, stirring often, until onions soften, 3-4 min.
- Stir in Indian Spice Mix and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min.
- Add tomato sauce base, tikka sauce, curry paste, cream and 1/2 cup (3/4 cup) water. Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)
- Meanwhile, arrange flatbreads on an unlined baking sheet.
- Combine remaining garlic puree and 1 tbsp (2 tbsp) oil in a small bowl.
- Spread garlic oil over flatbreads, then season with salt.
- Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on flatbreads so they don't burn!)
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice and curry between plates. Sprinkle remaining green onions over top.
- Serve garlic flatbreads on the side.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook it in the same way the recipe instructs you to cook the beef, until golden-brown all over, 6-7 min. Disregard instructions to drain excess fat.
