11 June 2021

Tandoori Inspired Tofu 'Chickn' and Spiced Veg Tray Bake

Full of flavour and spice, this Tandoori-inspired tray bake pairs chunks of curried yoghurt tofu 'chickn' with cumin roasted cauliflower, baby potatoes and juicy tomatoes and is brought to life with a refreshing Coriander & Ginger Coconut Yoghurt dressing...

SERVES:    2 PEOPLE    |    PREP TIME:    30 MINUTES    |    COOKS IN:   45-50 MINUTES


INGREDIENTS

TANDOORI INSPIRED TOFU 'CHICKN'
1/2 cup coconut yoghurt 1 tbsp garlic puree 2 tbsp garam masala 1 tsp turmeric 1 tsp ground coriander 1 tsp paprika 1 tsp ground ginger 1/2 tsp fenugreek 1/4 tsp salt 1/4 tsp pepper Handful fresh coriander, chopped 1 block firm tofu 2 tbsp oil 1 tbsp mustard seeds 1 tbsp cumin seeds 3 cloves garlic, finely sliced 1 thumb ginger, sliced into matchsticks 1 red chilli, finely sliced 1 green chilli, finely sliced 1 white onion, finely chopped 1/2 head cauliflower 8 baby new potatoes 4 large tomatoes 1 veg stock cube 1/4 tsp salt 1/4 tsp black pepper CORIANDER & GINGER COCONUT YOGHURT 1 cup coconut yoghurt 1 thumb ginger Large handful fresh coriander 1 tbsp lemon juice Pinch sea salt
TO GARNISH Mango chutney Red onion, sliced
Coriander


METHOD 

1. Make the curried yoghurt marinade for the Tandoori Inspired Tofu 'Chickn' by adding the coconut yoghurt, garlic puree, garam masala, turmeric, ground coriander, paprika, ground ginger, fenugreek, salt, pepper and fresh coriander to a mixing bowl and combine together. 

2. Pre-heat the oven to 180 degrees celsius. Next, break off large chunks of the tofu and add them into the marinade. Give that a good turn through to coat the tofu pieces well, then place that in the fridge to marinade for 30 minutes.

3. Drizzle the oil over a baking tray, then sprinkle on the cumin seeds and mustard seeds. Spread those around on the tray and coat them well in the oil. Place that in the oven for around 5 minutes to lightly toast the seeds then shuffle once done. Next, add the garlic onto the tray with the fresh ginger, fresh chillis and onion, then mix through the tray well to coat in the oil and seeds. Add on the cauliflower new potatoes and tomatoes next and combine everything together using your hands to coat well. Finely crumble the stock cube, season with a good amount of salt and pepper, then combine everything together well again using your hands. Place that back in the oven to bake for another 20 minutes. 

4. Give the tray bake a good shuffle after 20 minutes, then remove the curried yoghurt tofu from the fridge and nestle the pieces between any gaps in the tray. Place that back in the oven for a further 25 minutes, turning the tofu over halfway through.

5. Meanwhile, make the Coriander & Ginger Coconut Yoghurt by placing the coconut yoghurt in a bender along with the fresh ginger, fresh coriander, lemon juice and salt, then blend that up until smooth. 

6. Serve up the tray bake with the Coriander & Ginger Coconut Yoghurt drizzled over top as well as a few spoonfuls of mango chutney, then garnish with some sliced red onion and more fresh coriander.


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