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Grilled korma tofu steaks with lentil and spinach cauliflower rice
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Satisfying Indian-spiced tofu on a bed of flavorful spinach cauliflower rice - perfect for vegetarians!
Ingredients:
  • 40.00 ml natural yoghurt
  • 28.00 gm korma curry paste
  • 250g firm tofu, drained, cut into 1cm-thick slices
  • 700g cauliflower
  • 8.40 gm coconut oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 1 long fresh green chilli, finely chopped
  • 400g can no-added-salt lentils, rinsed, drained
  • 150g baby spinach
  • Fresh coriander sprigs, to serve
  • Lime wedges, to serve
Instructions:
  • In a shallow dish, mix yoghurt and curry paste. Add tofu and coat it evenly. Cover with plastic wrap and refrigerate for 15 minutes to marinate.
  • In batches, pulse the cauliflower in a food processor until it has the texture of rice. Then, place it in a bowl.
  • In a large wok over high heat, heat oil. Stir in onion for 2 minutes until softened. Add garlic, ginger, and chilli; stir for 1 minute until aromatic. Stir in cauliflower for 2-3 minutes until tender. Add lentils and spinach; stir until warmed through. Cover to keep warm.
  • Preheat a barbecue grill or chargrill pan to medium-high heat. Take the tofu out of the marinade, give it a light spray of oil, then grill for 2 minutes on each side until golden. Serve the cauliflower mixture topped with the grilled tofu, sprinkle with coriander, and serve with lime.

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