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

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.

Make it gluten free: Check cider vinegar, tofu, tandoori paste and sriracha or chilli sauce are gluten free.

Make it vegan: Check tandoori paste and sriracha or chilli sauce are vegan.

Reserve leftover pickle for another meal – it will keep in the fridge for a week.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Photographer: Bryce Carleton

First published: Apr 2019

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