Creamy Tofu & Green Beans Masala
From: Ian Seddon's Cookbook
🥘 Ingredients
- Masala Sauce 3 ½ cup
- Tofu Cubes 1
- nutritional yeast 1 tbsp
- ground cumin 1 tsp
- potato starch or arrowroot powder 2 tbsp
- neutral-flavored oil 2 ½ tbsp
- Kosher
- cilantro leaves and tender stems 1 handful
- fresh mint leaves 1 handful
- fresh French green beans or snap peas or snow peas 12 oz
- vegan pita 4
- small lime or lemon ½
I prefer potato starch or arrowroot powder in baked tofu, as cornstarch can leave a slightly chalky aftertaste. Not a fan of cilantro? Omit it and simply use the fresh mint. If you have regular green beans, you may need to cook them for an extra minute or two. If you bought snap peas or snow peas, they may be done a minute earlier. Level up your store-bought flatbread by brushing with garlic butter. In a small bowl, mix 1 tbsp (or more as desired) of melted vegan butter along with 1-3 clove of grated garlic. Brush the garlic butter over the warm flatbreads, then sprinkle with a pinch of flaky sea salt. Storage: Store the tofu masala in the fridge in an airtight container for 3 to 4 days. Reheat in the microwave until warmed through, or on the stovetop, adding a splash of water to thin out as needed. Serve with warm flatbread for scooping. Nutrition boost: For more veggie variety, use half green beans and half snap peas. If asparagus is in season, chop into 1-inch (2.5 cm) pieces and use that instead of green beans. Serve with whole wheat pita for extra fiber.
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1Gather: Masala Sauce . For the baked tofu: Tofu Cubes , nutritional yeast , ground cumin , potato starch or arrowroot powder , neutral-flavored oil , Kosher salt and freshly cracked black pepper, cilantro leaves and tender stems , fresh mint leaves , fresh French green beans or snap peas or snow peas , vegan pita , small lime or lemon .
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2Arrange a rack in the top third of the oven. Preheat the oven to 425ºF / 220ºC. Line a rimmed sheet pan with parchment paper.
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3Take the Masala Sauce out of the fridge to come to room temp.
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4Make the Baked Tofu. In a large bowl, add the Tofu Cubes, 1 1/2 tbsp oil, nutritional yeast, cumin, 1 tsp salt, and pepper to taste. Toss gently to coat with a silicone spatula. Now add the potato starch and, as gently as possible, toss to coat the tofu. Arrange the tofu on the prepared pan in a single layer, spreading them out so the pieces don’t touch. Bake for 15 minutes . Flip with a spatula or carefully turn the tofu with your hands. Bake for 12 to 15 more minutes until golden and crisp.
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5While the tofu bakes, prepare your side salad (if you’re making one), chop the cilantro and mint (if using), and cook the green beans. Rinse the green beans, then dry well with a towel. Trim the ends, then cut in half (cut very large beans in thirds). If using snap peas or snow peas, leave whole. Heat a large sauté pan over medium-high heat with 1 tbsp oil. Once hot, add the green beans and season with a few pinches of salt and pepper. Sauté, tossing occasionally, until crisp-tender and charred in some spots, about 4 minutes. (It’s okay if slightly undercooked.) Transfer the beans to a bowl. If a lot of food bits have stuck to the bottom of the pan, give it a quick rinse so the residue doesn’t burn.
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6Five minutes before the tofu is done, return the sauté pan to the stove. Heat over medium-low and add the Masala Sauce, stirring occasionally until warmed through, about 5 minutes. If needed, add some water to thin.
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7Once warm, add the Baked Tofu and toss to coat in the sauce. Cook for 4-5 minutes , stirring occasionally. Lower the heat if it starts to simmer rapidly. Add in the cooked green beans and toss to coat for 1 minute. While the tofu simmers, briefly warm up your pita, naan, or flatbread (in the microwave, or in your oven, as it’ll still be hot).
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8Off the heat, finish with 1 1/2 tsp of lime/lemon juice and the chopped herbs. Season to taste with salt and pepper or more lime/lemon juice. Serve with flatbread for scooping and your side salad, if you made one.