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Green Plate Recipe

Name: Annapurna’s World Vegetarian Cafés Green Plate Recipe
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 14 oz extra-firm tofu; 1 cups plain yogurt (or dairy-free yogurt); 2 tbs tomato paste; 1 tbs lemon juice; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp smoked paprika; 1 tsp turmeric; 0.5 tsp ground black pepper; 1 tsp salt; 2 tbs olive oil (for marinade and cooking); 1 tbs olive oil or neutral oil; 0.5 cups onion, finely chopped; 1 tsp garlic, minced; 0.5 tsp fresh ginger, grated; 3 oz tomato sauce (or crushed tomatoes); 0.25 cups water or vegetable broth; 0.25 cups light coconut milk or plain milk; 0.5 tsp garam masala; 0.25 tsp salt; 0.5 tsp lemon juice; 4 cups spring mix (salad greens); 0.5 cups cucumber, thinly sliced; 0.5 cups tomato, diced (or cherry tomatoes halved); 0.5 cups carrot, julienned or shredded; 0.5 cups purple cabbage, thinly shredded; 2 tbs fresh cilantro leaves (optional)

Inspired by Annapurna’s World Vegetarian Café

Time55m

Serves2

TOFU TIKKA SALAD BOWL: Tofu Tikka Masala with Spring Mix, Cucumbers; Tomato, Carrots and Purple Cabbage served with choice of dressing

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Ingredients

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Tofu Tikka

14 oz extra-firm tofu

1 cups plain yogurt (or dairy-free yogurt)

2 tbs tomato paste

1 tbs ReaLemon lemon juice

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Garam masala

1 tsp Smoked paprika

1 tsp turmeric

1/2 tsp ground black pepper

1 tsp Celtic sea salt

2 tbs olive oil (for marinade and cooking)

Tikka Masala Sauce (light)

1 tbs olive oil or neutral oil

1/2 cups Onion, finely chopped

1 tsp Garlic, minced

1/2 tsp Fresh ginger, grated

3 oz tomato sauce (or crushed tomatoes)

1/4 cups Water or vegetable broth

1/4 cups light coconut milk or plain milk

1/2 tsp Garam masala

1/4 tsp Celtic sea salt

1/2 tsp ReaLemon lemon juice

Salad Bowl

4 cups spring mix (salad greens)

1/2 cups cucumber, thinly sliced

1/2 cups tomato, diced (or cherry tomatoes halved)

1/2 cups carrot, julienned or shredded

1/2 cups purple cabbage, thinly shredded

2 tbs fresh cilantro leaves (optional)

2 each lemon wedges (for serving)

Optional Dressings / Garnishes

1/4 cups cilantro-mint yogurt dressing (store-bought or prepared)

1/4 cups tahini-lemon dressing

1 tbs toasted sesame seeds or chopped roasted peanuts

1/4 tsp chili flakes (optional)

Method

Tofu Tikka

Press and cube tofu

Drain tofu and press it between clean kitchen towels or paper towels under a weight for 15–20 minutes to remove excess water. Cut pressed tofu into 1-inch cubes.

Make the marinade

In a bowl combine yogurt, tomato paste, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, smoked paprika, turmeric, black pepper, salt, and 1 tablespoon olive oil. Whisk until smooth.

Marinate tofu

Gently toss tofu cubes in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes, up to 4 hours for more flavor.

Cook the tofu

Preheat oven to 425°F (220°C) or heat a large nonstick skillet over medium-high. If baking: arrange marinated tofu on a parchment-lined baking sheet, drizzle remaining 1 tablespoon olive oil over cubes, and bake 20–25 minutes, turning once halfway, until edges are golden. If sautéing: heat 1 tablespoon oil in skillet, add tofu in a single layer, cook 3–5 minutes per side until browned and crisp. Remove tofu and set aside.

Tikka Masala Sauce (light)

Sauté aromatics

In a small saucepan, heat 1 tablespoon oil over medium heat. Add finely chopped onion and cook 4–5 minutes until softened and translucent. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Build the sauce

Stir in tomato sauce, water or vegetable broth, garam masala and salt. Bring to a gentle simmer and cook 4–6 minutes to thicken slightly.

Finish the sauce

Lower heat and stir in light coconut milk (or plain milk) and lemon juice. Simmer 1–2 minutes more, taste and adjust salt or lemon. If you prefer a smoother sauce, blend briefly with an immersion blender and return to low heat.

Combine tofu with sauce

Add cooked tofu to the sauce and gently stir to coat. Warm together 1–2 minutes so tofu absorbs some sauce. Remove from heat.

Salad Bowl Assembly

Prepare salad base

Divide spring mix among two bowls (about 2 cups per serving). Arrange sliced cucumber, diced tomato, shredded carrot, and shredded purple cabbage evenly over the greens.

Top with tofu tikka

Spoon warm Tofu Tikka Masala (about half the tofu and sauce per bowl) over the salad greens, distributing evenly between bowls.

Dress and garnish

Drizzle your choice of dressing (cilantro-mint yogurt or tahini-lemon) about 2 tablespoons per bowl, or serve dressing on the side. Sprinkle toasted sesame seeds or chopped roasted peanuts and chili flakes if using. Add cilantro leaves and a lemon wedge to each bowl.

Serve

Serve immediately while tofu is still warm so sauce slightly wilts the greens for best texture contrast.

Optional Dressings (if making)

Quick cilantro-mint yogurt dressing

Blend 1/3 cup plain yogurt with a handful of cilantro, a few mint leaves, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and a splash of water to thin. Adjust seasoning to taste.

Quick tahini-lemon dressing

Whisk together 2 tablespoons tahini, 1 tablespoon lemon juice, 1 tablespoon warm water, 1/4 teaspoon salt and a pinch of sugar until smooth. Add more water to reach desired pourable consistency.