Mango rice with tofu and tomato skewers

Name: Mango rice with tofu and tomato skewers
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 250 g Tofu Nature; 500 g cherry tomatoes; 1/2 TABLESPOON Tandoori spice mix; 5 TABLESPOONS Olive oil; 1 Mango; 85 g Raisins; 2 stem(s) Coriander; 8 wooden skewers

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
250 g Tofu Nature
500 g cherry tomatoes
1/2 TABLESPOON Tandoori spice mix
5 TABLESPOONS Olive oil
1 Mango
85 g Raisins
2 stem(s) Coriander
8 wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. Cut tofu into large cubes. Wash tomatoes and grate them dry. Mix tandoori spice mixture and olive oil. Turn the tofu cubes in it.
2
Put the tofu and tomatoes on skewers and spread with the remaining Tandoori oil.
3
Heat a grill pan without fat and fry the skewers in portions. Cut the mango off the stone. Peel the flesh and cut into small cubes. Drain the rice, fold in the mango and raisins.
4
Wash the coriander, shake dry and pluck the leaves from the stalks. Arrange mango rice and skewers on plates and garnish with coriander.