Disaster struck yesterday! The store was out of halloumi. So I called an audible and bought some tofu. As you may know, I'm not supposed to have soy, so in the past I've made this blog a tofu-free zone. But, why not have a treat every once in a while? And, yes, I consider tofu a treat.
Source: Woolworths | Serves: 4 | Time: 30 min
Changes: used tofu instead of halloumi; skipped red chili and spiced up with the infused olive oil instead; added mushrooms; used lime juice instead of wedges for serving; skipped yogurt
1 tbsp Tubby Olive Baklouti Green Chili Olive Oil
1 package #tofu, sliced
1 cup baby bella #mushrooms, sliced
1 can cannellini #beans, rinsed and drained
1 jar Patak's korma simmer sauce
1/2 small red onion, finely sliced, to serve
Lime juice, to serve
2 tbsp fresh cilantro, to serve
2 cup cooked jasmine rice, to serve (I skipped this go round. Just wasn't feeling a starch.)
Heat oil in a frypan over medium heat. Add tofu, brush with some of the korma sauce. Cook tofu 2 minutes each side until golden. Remove from pan and set aside.
Add mushrooms and saute for 4 minutes.
Add white beans, remaining korma sauce and cook for an additional 4 minutes until heated through.
Divide rice among 4 bowls. Cover with tofu, mushrooms and beans. Garnish with onion, cilantro, and a splash of lime juice. I skipped rice this go round, and honestly, I didn't miss it.