Tandoori tofu
Curries With Bumbi · ♥ 1.1K likes · 68.4K views · 6 min video
Read about tofu in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 tbsp plain unflavored thick yogurt
- 1 tbsp tandoori masala
- 1 tsp coarsely crushed coriander seeds
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tbsp ghee
- 2 tbsp oil
- 1 lb tofu
- 1 whole red bell pepper
- 1 whole green bell pepper
- 1 whole onions
- turmeric powder
- chili powder
- paprika
- coarsely crushed black pepper
- 1 tbsp almond flour
- red pepper flakes
- lemon juice
- salt
Marinade: combine thick yogurt, tandoori masala, turmeric, chili powder, paprika, crushed coriander seeds, crushed black pepper, almond flour, grated ginger and garlic, red pepper flakes, lemon juice, salt, ghee, oil and a sprinkle of sugar; mix well.
Thick yogurt for the marinade
Wrap the tofu in paper towels with a weight on top for about 30 minutes, then cut into large pieces.
Pressing the tofu and adding the vegetables
- sugar
- dried fenugreek leaves
Add the tofu, red and green bell peppers, onions and crushed dried fenugreek leaves; mix gently with a spatula so the tofu does not break.
Spread everything out on the largest parchment-lined baking tray available, or two medium trays, so the pieces roast rather than steam.
- ghee or butter or oil
Bake in a preheated oven at 400F (375 fan) for 30 minutes; at 15 minutes turn the tofu and vegetables, brush with ghee, butter or oil, and return for 15 more minutes.
- green onions
- coriander leaves
- fresh radish
Sprinkle with green onions and coriander leaves and decorate with fresh radish; serve as an appetizer or side.
Garnishing and serving