Saucy Tandoori Tofu with Chickpeas & Crunchy Cucumber Salad

Saucy Tandoori Tofu with Chickpeas & Crunchy Cucumber Salad

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, May 1, 2022.
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This easy vegetarian recipe is hearty and healthy. Tofu is coated in saucy tandoori and served with chickpeas and a fresh cucumber, bok choy and coconut salad on the side.

Ingredients

Tofu

  • 2 Tbsp yoghurt
  • 1/4 tsp salt
  • 1/3 cup water
  • 1/2 can chickpeas, drained & rinsed
  • 1 tsp oil
  • 300g tofu, diced 2cm
  • 50g tandoori paste
  • 15g tomato paste

Cucumber Salad

  • 1 Lebanese cucumber, cut in half lengthways & thinly sliced
  • 1 baby bok choy, thinly sliced
  • 50g baby spinach
  • 2 tsp white wine vinegar
  • 1/4 tsp sesame oil
  • 1/2 pack coconut thread

Steps

  1. Pat tofu dry, dice 2cm and toss in a bowl with tandoori paste and tomato paste. Set aside. Heat oil in a medium fry-pan on medium-high heat. Cook tofu for 3-4 minutes stirring often, until hot. Drain and rinse chickpeas and add to pan along with water and salt.
  2. Bring to a simmer, reduce heat to medium and cook for about 2 minutes, until thick. Remove from heat and stir through yoghurt. Season to taste with salt and pepper.
  3. Cut cucumber in half lengthways and thinly slice. Thinly slice baby bok choy and add to a large bowl with cucumber and remaining salad ingredients. Toss well and set aside for serving.
  4. Saucy tandoori tofu with salad on the side.

Nutritional Information

Energy 1835 kj
439 kcal
Protein 26.4g
Carbohydrate 21.9g
Fat 22.2g