Tikka tofu with mushrooms & green beans
SmartPoints® value per serving
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 teaspoons, 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. The SmartPoints will be Green (6), Blue (5), Purple (5).