Weight Watchers Magazine (Australia) - - Vegetarian -

Smart­points VALUE PER SERVE 7 SERVES 4 | PREP 10 mins (+ mar­i­nat­ing time) COOK­ING TIME 15 mins

300g medium-firm tofu, drained, cut into 8 slices 3 tsp tikka masala curry paste 3 tsp olive oil 1 tsp cumin seeds 400g mushrooms, sliced 400g green beans, halved 1 x 125g True Foods Gar­lic Naan Bread

1 Place tofu on a large plate. Spread both sides with curry paste. Cover and re­frig­er­ate for 1 hour or overnight to mar­i­nate.

2 Heat half the oil in a large non-stick fry­ing pan over medium-high heat. Cook cumin seeds, stir­ring, for 30 sec­onds or un­til fra­grant. Add mush­room and beans. Cook, stir­ring often, for 3 min­utes or un­til just ten­der. Trans­fer to a plate and cover to keep warm.

3 Heat re­main­ing oil in same pan. Add tofu and cook for 2-3 min­utes each side or un­til light golden. Heat naan bread fol­low­ing packet in­struc­tions. Tear evenly into 4 pieces.

4 Serve veg­eta­bles and tofu with naan bread.

SERVE WITH steamed bas­mati rice. Add 2 Smart­points value for ⅓ cup (70g) cooked rice per serve.

THIS RECIPE IS Lac­tose Free; Veg­e­tar­ian.

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