Tofu Tikka Masala
with Carrots and Garlic Rice- Soy
- Milk
Bold tikka masala and cream coats tofu and sweet carrots in this quick and easy curry! The aromas will make you want to dig in before this hits the table.
Ingredients
1 unit
Tofu
(Contains: Soy)
Ā¾ cup
Basmati Rice
1 unit
Carrot
28 g
Baby Spinach
1 unit
Garlic, cloves
Ā½ cup
Tikka Sauce
(Contains: Milk)
2 tbsp
Curry Paste
1 tsp
Garlic Salt
56 mL
Cream
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat.When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then rice and garlic. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons. Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 cup (3/4 cup) water, then carrots. Cook, stirring often, until water is absorbed and carrots are tender-crisp, 5-6 min. Season with salt and pepper, to taste, then transfer to a plate.
Pat tofu dry with paper towels. Cut into 1-inch pieces. Season with remaining garlic salt and pepper. Reheat the same pan over medium. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu. Cook until golden-brown, 2-3 min per side.
Add curry paste to the pan with tofu. Cook, stirring often, until fragrant, 30 sec. Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly, 5-7 min.Add carrots and spinach. Season with salt and pepper, then stir until spinach wilts, 1-2 min.
Fluff garlic rice with a fork. Divide rice between plates. Top with tofu, veggies and sauce.
