Tikka tofu with mushrooms and beans
1 hr 25 min
The traditional Indian curry paste, Tikka is made from rich aromatic spices including; fresh ginger, garam masala and cumin. In this dish it injects incredible flavour to tofu which is paired with cumin sauteed mushrooms and beans.
300 g, medium firm, drained, cut into 8 slices
Tikka masala paste
400 g, sliced
400 g, halved
125 g, cut into quarters
- Place tofu on a large plate. Spread both sides with curry paste. Cover and refrigerate for 1 hour or overnight to marinate.
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook cumin seeds, stirring, for 30 seconds or until fragrant. Add mushroom and beans. Cook, stirring often, for 3 minutes or until just tender. Transfer to a plate and cover to keep warm.
- Heat remaining oil in same pan. Add tofu and cook for 2-3 minutes each side or until light golden. Heat naan bread following packet instructions. Tear evenly into 4 pieces.
- Serve vegetables and tofu with naan bread.
SERVING SUGGESTION: Steamed basmati rice.