Tandoori Tofu and Mixed Vegetables with Basmati Rice and Cilantro-Lime Drizzle

5 Points, Weight Watchers

Prep Time: 0:40 Cook Time: 0:30 Total Time: 2:10 Difficulty: Easy Servings: 6 Source:

Ingredients

28 oz extra firm tofu cut crosswise into 3 equal slabs (use two 14 oz blocks)

3 cups cauliflower bite-size florets

3 cups carrot - sliced 1/4-inch thick

3 cups zucchini - cut into 1/4-inch-thick half moons

3 cups or jasmine rice basmati rice cooked


Tofu/veg marinade:

1 cup plain fat free greek yogurt

1 Tbsp kosher salt

1 1/2 Tbsp fresh lemon juice

1 Tbsp olive oil

1 Tbsp curry powder

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp granulated garlic

1 1/2 tsp ground ginger


Cilantro sauce:

2 cups cilantro

2 medium scallions chopped (plus extra for garnish)

1 Tbsp plain fat free greek yogurt

1 1/2 Tbsp fresh lime juice

1 Tbsp water

1 Tbsp olive oil

1/4 tsp lime zest

1/4 tsp kosher salt

1 pinch(es) cayenne pepper

Directions

Place tofu slabs in a single layer on a paper towel-lined sheet pan and cover with paper towels; place another pan or heavy can on top to apply pressure and extract liquid for 15 minutes.

Halve each tofu slab horizontally to make two pieces; cut each piece diagonally in half to form a triangle shape (you should have 12 triangle-shaped pieces total from each block of tofu). Place tofu in a glass dish and pour half of marinade over top (about 3/4 c); marinate for 1 hour at room temperature or overnight in refrigerator.

While tofu drains, combine marinade ingredients together in a medium bowl. Remove 1/2 c marinade to a large bowl; add cauliflower and carrots to large bowl and toss to coat. Add zucchini to remaining marinade (1/4 c) in medium bowl; toss to coat.

Preheat oven to 450°F. Line two sheet pans with silicone liners. (Or cook at 425°F using parchment-lined sheet pans and increase the cooking time by about 5 minutes.) Arrange tofu and zucchini in a single layer on one pan. Spread cauliflower and carrots in a single layer on other pan. Roast 10 minutes, then flip tofu and zucchini, and stir cauliflower and carrots; switch pan positions in oven. Roast until tofu and vegetables are browned and tender, about 15 minutes more.

While vegetables roast, puree all ingredients for cilantro sauce in a mini chop or blender until smooth.

Serve tofu slices with vegetables and rice; drizzle with cilantro sauce and garnish with scallions.

Serving size: 4 slices tofu, 1 c vegetables, ½ c rice, 2 Tbsp sauce

Notes

Serve with lime wedges – optional.

Nutrition

5 smart points