Tofu tikka masala with soy yogurt and basmati rice

Ingredients

For 1 serving

• Tofu200 g
• Soy yogurt60 g
• Basmati rice35 g
• Tomato passata150 g
• Onion40 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Paprika0.5 teaspoon
• Coconut milk15 ml
• Sunflower oil5 g
• Cilantro4 g
• Saltto taste

Contains: soy,

Method

1. Pat the tofu well with kitchen paper and cut it into roughly 2.5 cm cubes; in a bowl mix the soy yoghurt with half the garam masala, the paprika and a pinch of salt, add the tofu and leave to marinate for 15 minutes.
2. Meanwhile preheat the oven to 220 °C (conventional) and line a tray with baking paper; finely chop the onion and garlic and grate the peeled ginger.
3. Spread the marinated tofu on the tray, well spaced, and bake at 220 °C for 15 minutes, until charred at the edges.
4. Meanwhile rinse the basmati rice and cook it in plenty of salted boiling water for 12 minutes, until tender; drain and keep covered.
5. At the same time heat the sunflower oil in a frying pan over medium heat and fry the onion, garlic and ginger for 5 minutes, until the onion is soft and golden; add the remaining garam masala and stir for 30 seconds.
6. Pour in the tomato passata and the coconut milk, season with salt and simmer over low heat for 10 minutes, until the sauce thickens and turns silky.
7. Fold the roasted tofu into the sauce and serve with the rice and torn fresh coriander.