Tikka tofu rice bowl with cucumber and mint yogurt

Method

1. Heat the oven to 220°C (200°C fan). Drain the tofu, wrap it in a clean tea towel and press it under a heavy pan for 10 minutes. Cut into 2 cm cubes.
2. In a bowl, mix the tikka paste with 2 tbsp water and the olive oil, add the tofu and turn gently until coated. Peel the red onion, cut it into wedges and add it to the bowl.
3. Tip onto a baking tray and roast for 25 minutes, turning once, until the tofu is browned with dark edges.
4. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then turn off the heat and leave it covered.
5. Finely chop the mint. Stir the coconut yogurt with half the mint, the juice of half the lemon and a pinch of salt. Cut the cucumber into thin half-moons and dress them with a squeeze of juice from the other lemon half and a pinch of salt.
6. Fluff the rice and divide it between two bowls.
7. Top with the tofu, onion and cucumber, spoon over the yogurt and scatter with the rest of the mint.

Tip Tikka pastes vary in heat, so check the jar. A mild one keeps the yogurt doing its cooling job.

Photo made with AI.

From Nosha · nosha.app