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Preheat the oven to 350˚ F. Cut the tofu into 1.5" cubes and bake for 8 minutes. Pour the rice into a measuring cup, note the volume, and place into a medium pot. Add twice the amount of water to the rice (i.e. for 1 cup of rice, use 2 cups of water). Cover the pot and place over high heat. Bring just to a boil and, keeping the lid on, reduce the heat to the lowest setting possible. Let cook for 30-40 minutes, or until the water is absorbed and the rice is tender. Remove the from the heat, fluff the rice with a fork, and cover again. Leave covered until ready to serve. While the rice is cooking, chop the cauliflower into bite-sized pieces on a clean cutting board.
Pour the tikka masala sauce in the pan and return to medium heat. When the sauce is warm, add the chickpeas, the potatoes, and the cauliflower. Bring just to a boil over high heat, and then reduce to a simmer. Add 1/2 -1 cup of water and mix until you reach your preferred consistency.
Cover and cook for 10 minutes. Once the cauliflower is tender, add the tofu into the pan and gently stir.
While the masala sauce is cooking, place the naan on a baking sheet and bake for 8-10 minutes until golden and warmed through. When the tikka masala has finished cooking remove from the heat, salt to taste, cover, and set aside until ready to serve.
Lightly coat the bottom of a large sauce pan with oil and set over medium heat. When the oil is hot, gently slide in the haricot vert and cook for two minutes while turning to heat evenly. Stir in the crispy garlic sauce and bring just to a boil, then remove from heat before serving. Serve the tikka masala accompanied by the rice, the haricot vert, the naan, and the traditional chutneys on the side. Enjoy!
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