This Indian classic is actually very easy to make at home. Prepare the marinade in advance and leave overnight for a speedy next–day supper.
Try making our recipe for Gluten-Free Garlic Naan Bread to serve with this dish.
- 1 block tofu, drained and well pressed
For the tandoori paste:
- Seeds of 5 cardamom pods
- 1 tsp whole coriander seeds
- 1 tsp cumin seeds
- 1 star anise
- 1 tsp fennel seeds
- 1 stick cinnamon
- 1 tsp fenugreek
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp black peppercorns
- 2 tsp dried chilli flakes
- Pinch ground cloves
- Pinch salt
- 3 tbsp concentrated tomato puree
- 2 tbsp coconut cream
- 1 tbsp lemon juice
For the raita:
- 250g (1 cup) soya yoghurt
- ½ cucumber, grated and drained
- Small handful mint leaves, chopped
- Small handful coriander, chopped
- Large pinch salt
- 1 garlic clove, crushed
- Pinch sugar
- To make the tandoori paste, heat a dry frying pan and toast the cardamom seeds, coriander seeds, cumin seeds, star anise, fennel seeds and cinnamon stick for a minute. Then, add the other dry spices for the tandoori mix and stir through until aromatic.
- Transfer the spices to a high–speed blender and blitz to a fine powder.
- Add the spices to coconut cream, tomato puree and lemon juice and stir to combine.
- Cut the tofu into large chunks and
gently coat in the tandoori marinade. Leave to marinade for at least 30 minutes .
- Preheat the oven to 200ºC (Gas Mark 6, 400ºF) and line a baking tray with baking paper.
- Skewer the tofu pieces and put them on the baking tray. Bake for 15–18 minutes turning them halfway through.
- Put the raita ingredients into a bowl and stir well to combine.
- Serve the tofu immediately with the raita.
Top Tip: These are great served with naan bread, or for a healthier dish, rice and salad.
Per serving (229g) Calories: 219, Carbohydrates: 17.1g, Sugars: 9.6g, Fat: 11.3g, Saturates: 2.9g, Protein: 18.6g, Salt: 0.43g
Taken from August 2018 (Issue 41) Vegan Life Magazine