Tikka tofu with mushrooms & green beans
Give tofu a spicy kick with a sneaky ready-made curry paste. Teamed with sautéed veggies, it’s simply delicious – and satisfying
300 g, drained and cut into 8 slices
Patak's Tikka Masala Spice Paste
1 teaspoon(s), level
400 g, sliced
400 g, halved
WW Garlic & Coriander Mini Naans
- Place the tofu slices on a large plate. Spread the curry paste on both sides and set aside to marinate for 10 minutes.
- Heat half the oil in a large nonstick frying pan over a medium-high heat. Cook the cumin seeds, stirring continuously, for 30 seconds, or until fragrant. Add the mushrooms and green beans. Keep stirring for 3 minutes, or until just tender. Transfer to a plate and cover to keep warm.
- Heat the remaining oil in the same pan. Cook the tofu for 2-3 minutes on each side, or until light golden – you might need to do this in two batches.
- Meanwhile, heat the naan bread for 2-3 minutes, according to the pack instructions. When ready, serve with the vegetables and tofu arranged on top.
Try swapping the tofu for the same amount of prawns, if you like.