Tandoori tofu with carrot pickle

Serves: 1
Time to make: 20 mins

Total cost: $ 4.50 / $ 4.50 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

½ teaspoon sugar
2 tablespoons rice wine or ciderhard ciderX vinegar
1 carrot, peeled in ribbons
150g tofu, cut in 2cm cubes
2 tablespoons tandoori paste
1 cup broccoli florets
spray oil
¼ cup brown rice
1 teaspoon toasted sesame seeds
1 teaspoon sriracha or other chilli sauce
fresh coriandercilantroX to garnish (optional)

Nutrition Info

Kilojoules 2410kJ
Calories 575cal
Protein 27g
Total fat 27g
Saturated fat 4g
Carbohydrates 55g
Sugars 14g
Dietary fibre 11g
Sodium 710mg
Calcium 380mg
Iron 5mg

Instructions

1 Preheat oven to 180°C. Line a baking dish with baking paper. In a bowl, combine sugar and vinegar and add carrot. Set aside to pickle.

2 In a small bowl, toss tofu cubes in tandoori paste to coat. Place on prepared baking dish. Add broccoli, spray with oil and bake for 15 minutes.

3 Prepare rice following packet instructions.

4 Serve tofu and broccoli on rice with carrot pickle. Sprinkle with sesame seeds and chilli sauce. Garnish with coriander if using.

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