🍽️ Indian Makhani Tofu with Almond Basmati Rice

Name: Indian Makhani Tofu with Almond Basmati Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 3 garlic cloves; 20 g ginger (1 piece); 400 g tofu; 1 tbsp lime juice; 150 g soy yogurt (unsweetened); 0.5 tsp cayenne pepper; 2 tbsp garam masala; 1 red onion; 5 tbsp vegan butter (75 g); 1 pinch cinnamon; 2 tbsp tomato paste (30 g); 500 g crushed tomatoes; 250 g ORYZA (Selection Basmati Rice Imperial); 50 g almond kernels; 1 tbsp maple syrup; salt; pepper

611 kcal · 30 min · 4 servings

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Ingredients

3 garlic cloves
20 g ginger (1 piece)
400 g tofu
1 tbsp lime juice
150 g soy yogurt (unsweetened)
0.5 tsp cayenne pepper
2 tbsp garam masala
1 red onion
5 tbsp vegan butter (75 g)
1 pinch cinnamon
2 tbsp tomato paste (30 g)
500 g crushed tomatoes
250 g ORYZA (Selection Basmati Rice Imperial)
50 g almond kernels
1 tbsp maple syrup
salt
pepper

Instructions

1. Peel one clove of garlic and a piece of ginger. Chop both ingredients very finely.
2. Pat the tofu dry with a kitchen towel. Cut it into small cubes.
3. Mix the lime juice with the chopped garlic, the ginger, the soy yogurt, a quarter teaspoon of cayenne pepper, and one tablespoon of garam masala.
4. Mix the tofu cubes with the marinade. Place the bowl in the refrigerator for 30 minutes.
5. Peel the remaining clove of garlic and the onion. Chop both ingredients.
6. Heat two tablespoons of vegan butter in a pot. Sauté the garlic and onion over medium heat for three to four minutes.
7. Add the remaining cayenne pepper, garam masala, cinnamon, and tomato paste. Stir and roast the spices for two to three minutes.
8. Pour the pureed tomatoes into the pot. Simmer the sauce over low heat for 15 minutes. Stir occasionally.
9. Rinse the basmati rice under running water in a sieve.
10. Place the rice in a pot and cover it with double the amount of cold salted water. Let it soak for 15 minutes.
11. Bring the water to a boil. Simmer the rice over low heat for 6 minutes. Stir occasionally.
12. Chop the almonds coarsely.
13. Toast the almonds in a hot pan without fat over medium heat for 3 minutes.
14. Remove the tofu cubes from the marinade. Set the marinade aside.
15. Heat one tablespoon of butter in the pan.
16. Fry the tofu over high heat for five to seven minutes on all sides.
17. Fluff the basmati rice with a fork. Mix the toasted almonds into the rice.
18. Add the tofu, the reserved marinade, maple syrup, and the remaining butter to the sauce.
19. Simmer the sauce over low heat for 3 minutes.
20. Divide the Makhani tofu among four plates or bowls. Serve with the basmati rice.

Nutrition per serving

kcal: 611
Protein: 27 g · Fett/Fat: 29 g · Carbs: 60 g