Tofu Tikka Masala
Basmati Rice and Warm Pita Wedges
Ingredients
- 2 (14-oz) pkg extra-firm tofu
- 2 Tbsp olive oil
- 2 cups vegan tikka masala simmer sauce
- 3 large zucchini, chopped
Instructions
- Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Let stand 15 minutes. Cut tofu into cubes.
- Cook tofu, in batches, in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned, stirring often. Return all tofu to skillet.
- Add simmer sauce; bring to a simmer. Add zucchini. Cook 5 minutes or until zucchini is tender.
Side Dish Ingredients
- 3 (8.5-oz) pouches microwavable basmati rice
- 3 vegan pita bread rounds (preferably whole wheat), cut into wedges
Side Dish Instructions
- Preheat oven to 350°F. Cook rice according to package directions.
- Bake pita wedges 3 minutes or until thoroughly heated.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
264
|
211
|
475
|
| Fat (g) | 17 | 2 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 17 | 6 | 23 |
| Carb (g) | 16 | 42 | 58 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 298 | 162 | 460 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
