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Photo of Tikka tofu with mushrooms & green beans by WW

Tikka tofu with mushrooms & green beans

5
Points® value
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy
Give tofu a spicy kick with a sneaky ready-made curry paste. Teamed with sautéed veggies, it’s simply delicious – and satisfying

Ingredients

Plain Tofu

300 g, drained and cut into 8 slices

Patak's Tikka Masala Spice Paste

3 serving(s)

Olive Oil

3 teaspoon(s)

Cumin seeds

1 teaspoon(s), level

Mushrooms

400 g, sliced

Green Beans

400 g, halved

WW Garlic & Coriander Mini Naans

4 individual

Instructions

  1. Place the tofu slices on a large plate. Spread the curry paste on both sides and set aside to marinate for 10 minutes.
  2. 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.
  3. 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.
  4. 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.

Notes

Try swapping the tofu for the same amount of prawns, if you like.

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