200°C · 15-30 minAllergens
Gluten
Noten
Mosterd
SojaIndian Shahi Tofu
I adore the unique flavours of Indian cuisine and I'm very pleased with this vegan dish :) Shahi tofu is a curry based on finely ground almond with specific Indian spices like cardamom, cinnamon, and cloves. We mix in the tofu at the end, allowing it to absorb the flavours of the curry. The saag aloo is made in an authentic way, and this spinach and potato curry has a mildly spicy taste. You'll also receive Indian flatbread (roti paratha) on the side.
Tofu, spinach, tomato, white onion, red onion, red chilli, garlic, rawit pepper, potato, fresh ginger, chilli powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, cloves), cinnamon, cardamom, cumin seeds, cloves, turmeric, bay leaf, black mustard seeds, black cardamom, almond flour, almond milk (unsweetened), cashew nuts, roti paratha (wheat flour), coconut cream, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, noten, soja.
Microwave
Heat the shahi tofu with saag aloo loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the roti paratha for 30 seconds (it won't become crispy) or briefly heat in a dry pan over medium-high heat.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the shahi tofu with saag aloo covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 5 minutes, warm the roti paratha alongside. Disposable containers cannot be used in the oven, so transfer to an oven dish.