Tofu & White Beans in Korma Sauce

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.


Tofu & White Beans in Korma Sauce

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


Ingredients

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.)


Instructions

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.

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