Tofu Cutlets with Jalfrezi Sauce

Serves 4

  • 2 tablespoons vegetable oil
  • 1 block extra-firm tofu (14 oz drained weight)
  • 1 lb green beans, trimmed
  • 1 container Maya Kaimal Jalfrezi Curry
  • Chopped cilantro (optional)
  • Slice the tofu crosswise into ½-inch thick slabs or “cutlets”. Pat them dry with paper towels.
  • Heat the oil in a large skillet over medium-high and fry the tofu cutlets until lightly browned, about 4 minutes per side.
  • Steam or boil the green beans until just tender, about 7 minutes. Sprinkle with coarse salt and drizzle with good olive oil. Keep warm.
  • Heat Maya Kaimal Jalfrezi Curry in a small sauce pan.
  • Place the tofu cutlets on a serving plate or individual plates. Pour the Jalfrezi sauce over the cutlets and garnish with cilantro. Serve with the steamed green beans and brown rice, if you like.



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