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This is a great midweek meal, full of the good stuff, really fresh, a little bit spicy and got loads of colour. You can add whatever sides you like, served mine on a chapatti that I girdled, so it was a sort of Indian taco/burrito. But you could have naan for a treat and change the grain to quinoa or pilau rice. Avocado is also nice served with it.

  • Serves:4-6
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Ingredients

Tofu
I also used a tandoori spice mix, but you can mix your own if you prefer.
2 x 30g tandoori spice mix I like Geeta’s
2 approximately 396g blocks tofu
10 tbsp. coconut yogurt or plant yogurt of choice
2 heaped tbsp. tomato puree
Juice from 1 lemon

Raita
1 cucumber peeled into ribbons, or grated.
½ cup coconut yogurt
½ garlic clove finely grated or chopped
1 tsp ground cumin
Good pinch salt and pepper
¼ cup chopped coriander leaves
¼ cup chopped mint leaves
Juice ½ lemon
1 tsp black onion seeds

Pomegranate chutney
200g pomegranate seeds
½ cup chopped coriander leaves
1 small red onion diced finely
Juice of 1 lime
Good pinch of salt

To serve
Mango chutney
Green salad
Handful thinly sliced radishes
Lime wedges
Jalapeno chilli thinly sliced
Handful of mint and coriander leaves
Sliced sugar snap/snow peas
Chapattis
Brown rice
Extra onion seeds or black sesame to garnish

Instructions

Start with the Tofu. I like to press out as much liquid as possible so I do this by placing the tofu inside a clean tea towel, then on a plate. I then place another plate onto of the tea towel wrapped tofu and put a weight onto of that, a large jar of something, a few books, whatever. Leave for as long as possible ideally a couple of hours but not to worry if not.

In a bowl add the rest of the tofu ingredients and stir well to combine.

In another bowl add all the ingredients for the pomegranate chutney and set aside.
Place your cucumber ribbons or grated cucumber in a sieve over a bowl, you want to allow the extra liquid to drain a little.
In another bowl combine the rest of the raita ingredients and set aside.

Line a baking fray with baking parchment or foil.

Once your tofu is ready cut into 1 inch cubes and slide on to your skewers, you should get about 8. Place on the prepared tray. Take the tandoori marinade and smoother your tofu on all sides with it. Set aside for 5-10 minutes.

Pre heat the oven to 200°C.

When the oven is hot add the tofu and cook for about 20 minutes turning half way.

Prepare your garnishes and sides. If making rice cook that and if using chapattis griddle and wrap in foil till ready to serve.
Add the drained cucumber to the bowl with the rest of the ingredients and stir to combine.

When you’re ready to serve, place a chapatti on the plate with a mound of rice, your sides and garnishes, 1-2 skewers of tofu and a big dollop of mango chutney. If you like and extra sprinkle of onion seeds.

One comment

  1. Dina and Bruce says:

    Omg!! This sounds incredible!

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About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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