Tandoori Tofu and Mixed Vegetables with Basmati Rice and Cilantro-Lime Drizzle

7
4
4
Smartpoints value per serving
Total Time
2 hr 10 min
Prep
40 min
Cook
30 min
Serves
6
Difficulty
Easy
Don’t skip the draining of the tofu or the dish will be watery.

Ingredients

extra firm tofu

28 oz, cut crosswise into 3 equal slabs (use two 14 oz blocks)

uncooked cauliflower

3 cup(s), bite-size florets

uncooked carrot(s)

3 cup(s), sliced 1/4-inch thick

uncooked zucchini

3 cup(s), cut into 1/4-inch-thick half moons

cooked basmati rice

3 cups, or jasmine rice

plain fat free Greek yogurt

1 cup(s)

kosher salt

1 Tbsp

fresh lemon juice

1½ Tbsp

olive oil

1 Tbsp

curry powder

1 Tbsp

ground cumin

1 Tbsp

ground coriander

1 Tbsp

granulated garlic

1 Tbsp

ground ginger

1½ tsp

cilantro

2 cup(s)

uncooked scallion(s)

2 medium, chopped (plus extra for garnish)

plain fat free Greek yogurt

1 Tbsp

fresh lime juice

1½ Tbsp

water

1 Tbsp

olive oil

1 Tbsp

lime zest

¼ tsp

kosher salt

¼ tsp

cayenne pepper

1 pinch

Instructions

  1. Place tofu slabs in a single layer on a paper towel-lined sheet pan and cover with paper towels; place another pan or heavy can on top to apply pressure and extract liquid for 15 minutes.
  2. Halve each tofu slab horizontally to make two pieces; cut each piece diagonally in half to form a triangle shape (you should have 12 triangle-shaped pieces total from each block of tofu). Place tofu in a glass dish and pour half of marinade over top (about 3/4 c); marinate for 1 hour at room temperature or overnight in refrigerator.
  3. While tofu drains, combine marinade ingredients together in a medium bowl. Remove 1/2 c marinade to a large bowl; add cauliflower and carrots to large bowl and toss to coat. Add zucchini to remaining marinade (1/4 c) in medium bowl; toss to coat.
  4. Preheat oven to 450°F. Line two sheet pans with silicone liners. (Or cook at 425°F using parchment-lined sheet pans and increase the cooking time by about 5 minutes.) Arrange tofu and zucchini in a single layer on one pan. Spread cauliflower and carrots in a single layer on other pan. Roast 10 minutes, then flip tofu and zucchini, and stir cauliflower and carrots; switch pan positions in oven. Roast until tofu and vegetables are browned and tender, about 15 minutes more.
  5. While vegetables roast, puree all ingredients for cilantro sauce in a mini chop or blender until smooth.
  6. Serve tofu slices with vegetables and rice; drizzle with cilantro sauce and garnish with scallions.
  7. Serving size: 4 slices tofu, 1 c vegetables, ½ c rice, 2 Tbsp sauce

Notes

Serve with lime wedges – optional.

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