4 Serves
67 Mins
Press the firm tofu to remove excess moisture, then cut it into uniform bite-sized cubes using a chef's knife on a cutting board.
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New ZealandVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
194 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
64 mg / 4,700 mgSodium
96 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the cooking oil in a large skillet over medium heat. Add the tofu cubes and sear until golden brown on all sides, then remove and set aside.
In the same skillet, sauté the diced onion and minced garlic until softened and fragrant.
Pour in the tikka masala sauce and bring to a gentle simmer. Season with salt and pepper to taste.
Return the seared tofu to the skillet and cook for an additional 12 minutes, allowing the flavors to meld thoroughly before serving.
6
g28
g3
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Libyan