Quick to prepare weeknight meals like this Tofu Black Bean Tikka Masala Bowl is a saviour in our home. It certainly does make for a fast, easy, and healthful weeknight meal is the key to making mealtimes easier.
Leading a busy lifestyle, with a teenager and the two of us working parents, can be cause for mealtime stress. I like to alleviate weeknight mealtime stress by preparing meals on the weekend that can be easily reheated and served with a side in under 30 minutes.
Oh, did I forget to mention that both my partner, John.e, and my daughter, McKenna, are both vegetarians? Well, preparing a meal that both them and myself (the non-vegetarian) can all enjoy can be quite the challenge. But, not when it comes to Tofu Black Bean Tikka Masala Bowls. We all love this particular dish. And this dish a snap to prepare, because I will prepare the main on a Sunday and just reheat it at some point during the week for a quick, delicious dinner.
The best part is that all I need to do is cook some rice and toss the Tofu Black Bean Tikka Masala in a sauce pan to heat it through. When the rice is cooked (like, 15 minutes!) and the main has been reheated, dinner is ready. (Sometimes, John.e will cook up a batch of rice or quinoa on Sunday and that leaves me with just reheating both the rice and the main! As you know, Dear Reader, I cannot cook rice. Rice hates me.)
To pair with the tofu dish, I decided to use basmati rice, because it just screams Indian cuisine and is perfection with Tikka Masala – be it chicken or cauliflower, or even a chickpea dish! If basmati doesn’t suit your tastes, there’s no need to worry; any rice will do. Let’s face it, you’re at home, not in some all dolled up expensive restaurant. Be you! And eat it in your pajamas if you want – nobody is looking!
Since I’m focusing on getting a healthful dinner on the table after a long day at work, let’s get back to this Tofu Black Bean Tikka Masala Bowl. You’re going to love this!
Tofu Black Bean Tikka Masala Bowls
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Ingredients
- 350 grams extra firm tofu, roughly cut into 1" cubes
- 1 cup canned black beans, drained and rinsed
- 1 tablespoon vegetable oil
- 2 tablespoons salted butter
- 1 teaspoon fresh ginger, grated
- 2 teaspoons fresh garlic, grated
- 1/4 cup tomato paste
- 2 tablespoons chili powder
- 1 teaspoon garam masala
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/2 cup water
- 4 tablespoons whole milk
- parsley for garnish
Instructions
- In a sauce pan, over medium heat, add the butter and let it melt. Add the garlic and ginger. Cook for 2-3 minutes.
- Add the tomato paste, chili powder, garam masala, brown sugar, and salt. Stir to combine.
- Add the water and stir. Bring mixture to a slight boil.
- Remove from the heat. Add the milk and stir to combine. Cover and set aside.
- In a skillet, over medium heat, add the vegetable oil and the tofu. Allow the tofu to cook for about 1 minute per side. Just slightly brown the tofu - do not overcook as the tofu will take on a tough, chewy texture.
- Once done, add all of the tikka masala sauce and the black beans. Stir to combine. Lower the heat to simmer. Simmer the mixture for 4-5 minutes.
- Plate and serve with chopped parsley for garnish. Enjoy!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
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