Sunday, 21 April 2013

Zucchini and Tofu in Biryani Sauce

Serves 2:
Zucchini (200g - cubed)
Tofu (100g - cubed)
Shallot (2 -finely diced)
Biryani Paste (2 tsp)
Soy Cream (200 ml)
Olive Oil

1) Heat the olive oil in a pan and sauté the shallots for a few minutes to soften.
2) Add the zucchini and tofu and cook for 5 minutes.
3) Mixture the biryani paste until well combined.
4) Add the soy cream and simmer for 2 minutes.
5) Season to taste.

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