Tandoori Tofu Food
TANDOORI TOFU
This recipe is from The Vegetarian Low-Carb Diet Book by Rose Elliott. This is good for Phases 1, 2 or 3. This is quick, spicy and delicious.Serve with some spinach or watercress and slices of tomato.
Provided by pgaines439
Categories Vegan
Time 20m
Yield 9 ounces, 1-2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tofu into 1/2 inch cubes.
- Preheat the broiler.
- To make the spice mixture, put all the ingredients into a bowl and mix together.
- Toss the cubes of tofu in the spice mixture and stir so that they all get coated. If you have time, you could leave the tofu to marinate in the spice mixture for a few hours but this is not essential.
- Spread the cubes of tofu out on a grill pan or on a baking sheet and broil 10-15 minutes, until sizzling and crisp, turning that a couple of times.
- Serve hot and sizzling from the broiler, sprinkled with the fresh coriander.
Nutrition Facts : Calories 332, Fat 25.3, SaturatedFat 4.2, Sodium 195.1, Carbohydrate 10.3, Fiber 3.4, Sugar 2.2, Protein 22.2
TANDOORI TOFU
Make and share this Tandoori Tofu recipe from Food.com.
Provided by TattooedMamaof2
Categories Soy/Tofu
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high.
- Combine paprika, 1/2 t salt, cumin, coriander and turmeric in a small bowl.
- Heat oil in a large skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, until sizzling and fragrant, about 1 minute. Remove from heat.
- Slice each tofu block crosswise into 6 slices; pat dry. Use 3 T of the spiced oil to brush both sides of the tofu slices; sprinkle with remaining salt.
- Oil the grill rack. Grill the tofu until it is heated through, 2-3 minutes per side.
- Combine yogurt with the remaining spiced oil in a small bowl and serve with the tofu.
Nutrition Facts : Calories 174.6, Fat 13.3, SaturatedFat 2.7, Cholesterol 3.5, Sodium 417, Carbohydrate 4.7, Fiber 1.5, Sugar 2.2, Protein 12
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- Place the tofu cubes in the bowl with the marinade, making sure that every piece is covered in equal amounts of sauce (you can either cook this tofu immediately or covered and put in the fridge to leave to marinate for up to 12 hours)
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- Cut tofu into your desired shapes. Mix all the ingredients of the marinade together and make a thick paste.
- Pour it over tofu slices. Make sure the slices are covered with marinade on both sides. Let it sit for 15-30 minutes.
- Preheat Air fryer at 390 F or 200 C for 6 minutes. Brush oil on the Air fryer basket and on the marinated tofu.
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- Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
- Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)
- Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
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- After you press and cube the tofu, make the marinade. Whisk together the vegan yogurt, lemon juice, garlic, ginger, garam masala, turmeric, paprika, salt and cayenne. If your yogurt is pretty thin, then you don't need to add water. If your yogurt is thick, add a splash of water to thin out slightly so it is easy to stir the tofu into the marinade.
- Then place a baking rack(like a cookie cooling rack) on a baking sheet. Place all the tofu on the rack over the baking sheet, making sure each piece of tofu is well coated in the marinade.
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- In a small mixing bowl, add the spice mixture. Dip one side of the sliced tofu in the spice mixture and place tofu facedown on the hot pan. Keep tofu face down for 2-3 minutes before flipping and cooking on the other side for 2 minutes and remove and serve immediately or allow to cool.
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- Then, take a skewer and arrange the tofu pieces, onion, green beans and bell peppers in it. Repeat the same process with the other skewers as well.
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- Prepare the tofu: Wrap 1 block of tofu in several layers of paper towels or a clean kitchen towel and gently press out as much water as possible. Change the towels and press again. Do not squeeze so hard that the tofu breaks apart or loses its shape, but do try to press out a good amount of the water. Repeat with the second block. Cut into 1 to 1 1/2-inch pieces. In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).
- When ready to bake, place the racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and lightly coat the paper with nonstick spray. Arrange the tofu pieces on the baking sheets in a single layer so that they are not touching one another (discard any extra marinade). Bake in the upper and lower thirds for 15 minutes, then remove the pans from the oven, flip the pieces over and return the pans to the oven, switching their positions on the upper and lower racks. Bake for 15 additional minutes, until tofu is deeply golden (see blog photos above). Set aside.
- While the tofu bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent, about 10 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.
- Stir in the crushed tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon or rubber spatula to prevent the sauce from sticking, until it is thickened slightly, about 15 minutes.
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- To make the tandoori paste, heat a dry frying pan until hot. Add all the spices apart from the coconut cream, lemon juice, salt and concentrated tomato puree. Toast until aromatic, a couple of minutes but don’t leave it unattended because it can burn very easily.
- Place all the spices in a high-powered blender or coffee grinder. I use my NutriBullet. Once ground to a fine powder, stir in the lemon juice, coconut cream, tomato puree and salt.
- Add the tofu puffs to the paste and give them a good mix, taking care not to break the tofu pieces up. Set aside while you make the vegan tikka masala sauce.
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- If using extra firm tofu, cut into 6 slices width wise and arrange in a single layer on a lint free towel. Wrap the towel around the tofu and place something heavy on top and let drain for 20-30 minutes. Then cut into cubes. If using super firm, just cut into cubes, no need to press.
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When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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Time an hourEstimated Reading Time 40 secsYield 2-3 servings
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From thespruceeats.com
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Try making Tandoori Tofu with your cannabis medication. Brighten your food repertoire with this delicious idea from Harvest Medicine. Patients. For Patients. Patient Treatment & Care Plans. Find a Clinic. Resources. Veteran Services. Healthcare Professionals. For Healthcare Professionals. Ways to Refer a Patient . Resources. About. HMED Connect. Blog. …
From hmed.ca
Estimated Reading Time 2 mins
From hmed.ca
Estimated Reading Time 2 mins
THE FOOD DOCTOR - BLOG
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From thefooddoctor.com
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From pinterest.com
From pinterest.com
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From reddit.com
From reddit.com
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From pinterest.ca
From pinterest.ca
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From farmboy.ca
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From wwwdotfoodpleasureandhealthdotcom1.wordpress.com
TANDOORI-STYLE TOFU & BROCCOLI WITH SPICED SULTANAS MEAL ...
Cook the tofu. In a large pan, heat a drizzle of oil on medium-high. Pat the tofu dry with paper towel; cut the block into 6 slices crosswise (double the total slices for 4 portions). Season with the remaining spice blend and S&P. Cook, 3 to 4 minutes on each side, until browned and warmed through. Set aside in a warm spot.
From makegoodfood.ca
From makegoodfood.ca
TANDOORI TOFU | A VEGAN WITH A PLAN
Let’s talk about tandoori tofu! If you like Indian food, you will LOVE this recipe. The creamy, fragrant sauce permeates the tofu and the spices especially stand out if you grill it (even though broiling, or even frying it in a grill pan would work fine). I served the tofu with the Madras Rice Salad with Mangoes and Peanuts from my favorite cookbook, The Vegetarian Meat and …
From veganplan.wordpress.com
From veganplan.wordpress.com
TANDOORI TOFU - BOLLYWOOD AND VINE KITCHEN
Directions. 1) Cut the tofu in to ½ inch cubes approximately the size of playing dice and drain for 5 minutes in a sieve. 2) Mix coconut cream, tandoori paste and lemon juice by hand in a large glass bowl. Add cubed tofu. Cover bowl with plastic wrap and marinate overnight in …
From bollywoodandvinekitchen.com
From bollywoodandvinekitchen.com
TANDOORI TOFU SKEWERS WITH SPICED BASMATI MEAL KIT ...
Top with the tandoori tofu skewers and a spoonful of the pineapple and smashed cucumber salsa. Garnish the dish with as much of the remaining cilantro as you’d like and serve the remaining salsa on the side. Bon appétit! Let's get cooking. Discover a new way to cook with Goodfood: original recipes and the freshest ingredients delivered to your door every week. Get …
From makegoodfood.ca
From makegoodfood.ca
TANDOORI TOFU CURRY FOR EDIOMI | ABCD'S OF COOKING
For the event, I made a tandoori tofu curry and mint chutney. Since Ediomi is vegan, I prepared a non-dairy tandoori marinade with soy yogurt and also threw in some agave nectar because I know how much she loves the stuff:) The curry and chutney were served over jallof rice prepared by Ediomi’s mom. Jallof rice is eaten in Nigeria and a few other West …
From abcdsofcooking.com
From abcdsofcooking.com
VEGAN TANDOORI TOFU : HIGHVEGANS
Vegan Tandoori Tofu ... According to me, Indian food (specifically vegetarian food) is 80 percent vegan by default, and the other 20% can be made vegan by substituting the components with vegan alternatives. I started an online vegan cooking class 6 months ago with the goal of creating awareness about Indian vegan cuisine. I've already taught more than 20 lessons and am …
From reddit.com
From reddit.com
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