Turmeric tofu with zingy lime rice
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Emmas Guscott
Turmeric tofu with zingy lime rice
If you’re doing Meat Free Monday, this is the perfect plant-based supper
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
439Kcal
Fat
17gr
Saturates
4gr
Carbs
47gr
Sugars
4gr
Fibre
5gr
Protein
23gr
Salt
2.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 x 280g pack extra-firm tofu
- 2 tsp vegetable oil
- 1 tbsp cornflour
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp fine sea salt
- 1⁄4 cucumber
- 80g dairy-free coconut yogurt
- a few large mint leaves, finely chopped, plus extra to garnish
- 1 x 250g pouch cooked basmati rice
- zest and juice of 1⁄2 a lime
- a handful of coriander, finely chopped
Step by step
- Preheat the oven to 220°C, Thoroughly drain the tofu, wrap the block in a few layers of kitchen paper and press firmly to remove any excess moisture. Cut into cubes then place on lined baking tray, drizzle with the oil and toss to coat. Combine the cornflour, turmeric and ginger in a small bowl with the salt. Sprinkle over the tofu and toss to coat again. Spread out and bake for 20-25 minutes until crisp and golden on the outside.
- Meanwhile, coarsely grate the cucumber into a sieve and press out excess moisture. Tip the cucumber into a bowl, season and stir in the coconut yogurt and mint. Cover and chill until ready to serve.
- Reheat the rice according to pack instructions, then stir through the lime zest, juice and most of the coriander, seasoning well. Divide between bowls or plates then top with the golden tofu, a spoonful of the yogurt mixture and the remaining coriander.
