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      1. Preheat your oven to 375F.

      2. Bring 1.5 cups of water and your rice + a pinch of salt up to a boil. Once boiling cover, turn down to simmer, and let sit for ~ 11 minutes.

      3. Remove your veggies and cut your tofu into small cubes and your red pepper into small squares. Dice your cilantro and shallot.

      4. Toss your red pepper, tofu, shallot, corn starch and a large splash of oil and mix. Transfer to a lined baking sheet and place in the oven to coo for ~ 18 minutes. Add your flatbread with approx 5-7 minutes left to toast.

      5. When your veggies are about half way done cooking bring a large pan + your butter sauce and 2 Tbsp of water up to medium high heat, it should be steaming but not bubbling.

      6. When you vegetables are done add them to your sauce and mix well for another ~ 4-5 minutes or until the sauce has thickened and it not too thin and sticky to the veegatbles. 

      6. Transfer to a serving bowl along with your rice and garnish with your cilantro, yoghurt and flatbread.

      7. Enjoy! 😋 😋👌