Masala Baked Indian Tofu With Turmeric Rice - Vegan
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lemon juice
- 2 tablespoons agave syrup
- 1 tablespoon tomato paste
- 2 teaspoons vegetable oil omit for oil free
- 1 1/2 teaspoons ginger fresh grated
- 2 garlic cloves minced
- 1 1/2 teaspoons garam masala
- 1/4 teaspoon black pepper
- 1 pound extra firm tofu drained, patted dry and cut into 1/2 inch cubes
- 1/4 cup cilantro leaves fresh
- 1 cup basmati rice
- 1 3/4 cups water
- 1 1/2 teaspoons black mustard seeds optional, but really nice
- 1 tablespoon vegetable oil omit for oil free
- 1/4 teaspoon turmeric
- salt to taste
- 2 cups fresh spinach leaves lightly packed
- 1/4 cup roasted cashews
- 2 scallions chopped
- Make the Masala Baked Indian Tofu
- Preheat oven to 400u0b0 and line a baking sheet with parchment paper.
- Stir soy sauce or tamari, lemon juice, agave or maple syrup, tomato paste, oil, fresh ginger, garlic, garam masala and pepper together in a medium bowl. Add tofu cubes and gently toss to coat.
- Arrange tofu cubes in an even layer on baking sheet. Bake until sauce thickens and browns in spots, about 30 minutes, flipping halfway through. Remove from oven and stir in cilantro.
- Make the Turmeric Rice
- While tofu bakes, place rice, water, mustard seeds, oil and turmeric into a small saucepan. Bring water to a boil. Stir a few times, lower heat to a low simmer, cover and allow to cook until all liquid is absorbed, about 20 minutes. Remove from heat and allow to sit for five minutes. Uncover and season with salt to taste.
- Serve
- Divide rice and spinach onto plates. Top with tofu and sprinkle with cashews and scallions. Serve.
soy sauce, lemon juice, syrup, tomato paste, vegetable oil omit, ginger, garlic, garam masala, black pepper, extra firm, cilantro, basmati rice, water, black mustard seeds, vegetable oil omit, turmeric, salt, fresh spinach leaves lightly, cashews, scallions
Taken from www.yummly.com/recipe/MASALA-BAKED-INDIAN-TOFU-WITH-TURMERIC-RICE---VEGAN-1549144 (may not work)