Crispy Indian Tofu
with a coconut milk sauce, spinach and naan bread
Ingredients
- Tofu
- Cornstarch
- Nutritional Yeast
- Baby Spinach
- Tomato(es)
- Coconut Milk
- Naan Bread
- Yellow Onion(s)
- Ginger
- Garlic Clove(s)
- Spice Mix (curry powder,garam massala powder,smoked paprika)
- Cilantro
Necessary elements
Pan, Baking sheet.
1. Preheat the oven to 425°F. In a bowl, break up the tofu into pieces. Add the cornstarch, half of the nutritional yeast and a drizzle of olive oil. Mix well. Place them on a sheet pan covered with baking paper. Season with salt and pepper. Cook in the oven for 15-20 minutes.
2. Chop the onion, the garlic, the ginger and the cilantro. Dice the tomato.
3. In a pan over medium-high heat, add a drizzle of oil. Add the onions. Season with salt and pepper. Cook 5-6 minutes. Add the garlic, the ginger and the spices. Cook for another 1-2 minutes. Add the tomatoes and cook for 2-3 minutes.
4. In the same pan, add the coconut milk, the spinach, the rest of the nutritional yeast and 60 2P | 90 3P ml of water. Bring to a boil. Lower the heat and cook for 2-3 minutes.
5. Add the crispy tofu and half of the cilantro to the sauce. Mix well. Adjust salt and pepper to taste.
6. Heat the naan bread 1-2 minutes in the oven if desired. Serve the tofu with the naan bread. Garnish with the rest of the cilantro. Bon appétit!