Tofu and mushroom Makhani with mango pickle, tomato salad and fragrant basmati rice

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Tofu
Couple
1 packet
Family
2 packets
Onion
Couple
1
Family
2
Garlic
Couple
4 cloves
Family
6 cloves
Ginger
Couple
1 piece
Family
1 piece
Makhani tomato paste
Couple
1 pottle
Family
1 pottle
Tomatoes
Couple
1 tin
Family
2 tins
Coconut cream
Couple
1 pottle
Family
1 tin
Basmati rice
Couple
1 packet
Family
1 packet
Brown mushrooms
Couple
1 bag
Family
1 bag
Turmeric^
Couple
1 tsp
Family
1 1/2 tsp
Mango pickle
Couple
1 pottle
Family
1 pottle

An alternate name for this dish is: (No) Butter (No) Chicken.

^denotes a pantry item, not provided by Green Dinner Table.

Instructions

1

Remove the tofu from the packet and discard the liquid.

In a baking tray with a rim (or plate), place the tofu between a few layers of paper towel or a tea towel. Place another baking tray or pot on top, then add about 2 kilograms of weight. Allow to sit for at least 10 minutes.

2

Dice the onion.

Mince the ginger and garlic together.

3

Preheat the oven to 200 degrees Celsius.

4

In a medium pot on medium-high heat, add the diced onions, a pinch of salt and a pinch of sugar. Lower the heat a little and sweat the onions for 4 to 5 minutes, until just starting to brown.

Add the garlic and the ginger and cook for another 2 minutes, stirring regularly.

Add the makhani tomato paste and the tinned tomato. Rinse the tin with a bit of water and add it to the pot, then bring to a boil.

Turn the heat down and gently simmer for 10 minutes. Add the coconut cream, then remove from heat.

5

Rinse the rice, then add one and a half times the amount of water and a pinch of salt.

Bring to a boil, then reduce the heat to very low, cover and cook for 12 minutes, or until all the water is absorbed.

Allow to sit covered for another 5 minutes before serving.

6

Dice the tofu into 2 cm cubes.

Cut the mushrooms in half. Toss the mushrooms and tofu with a little oil, turmeric and a pinch of salt. Roast for 10 to 12 minutes, flipping halfway through, until golden.

7

If you like a chunky curry you can skip this step, otherwise blend the sauce until very smooth and return to a low heat. Add the cooked mushrooms and tofu, then bring to a simmer. Taste and add salt, if needed.

8

Serve the rice topped with “butter” tofu and pickle on the side.



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.