Plant-based Butter Tofu with Rice
PREP 10 MIN•COOK 20 MIN
You asked, we delivered! This plant-based version of one of our most popular Centr recipes is coming for your tastebuds and your freezer. Want to make it even speedier? Use a pre-made 'butter chicken' spice mix, available from most supermarkets.
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Number of servings
2
2 tsp butter (or dairy-free alternative)
300g firm tofu 2cm diced
1 onion finely chopped
2 carrots (medium) diced
2 garlic cloves finely chopped
1 tbs ground garam masala
1⁄2 tsp ground chilli or to taste
1⁄2 tsp ground turmeric
1 cup (250g) tomato passata
1⁄2 cup (125ml) vegetable stock
salt & pepper, to taste
2 cups (80g) baby spinach leaves
1⁄4 cup (60g) Greek yogurt (or dairy-free alternative)
2⁄3 cup (100g) pre-cooked brown rice warmed according to packet directions
2 sprigs of fresh coriander
Melt butter in a large non-stick saucepan over medium heat and saute tofu for a few minutes to brown. Remove from saucepan and set aside.
Add onion to hot saucepan and saute for 4-5 minutes to soften.
Stir through carrots, garlic and spices and cook for a few more minutes, stirring to prevent sticking.
Add passata and stock, bring to the boil and simmer gently for 5 minutes.
Add tofu, return to the boil and simmer gently for 5 minutes, or until tofu is warmed through. Adjust seasoning.
Remove from heat and stir through spinach and yogurt.
Divide tofu and warm rice between bowls and scatter with fresh coriander to serve.
Energy (kJ)
1818 kJ / 433 cals
Protein
25.7 g
Fat
20.3 g
Sat. Fat
6.3 g
Carbs
30.9 g
Sugar
12.9 g
Fiber
12.8 g
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