Spiced Roasted Tofu and Vegetables | Lunch | Dinner

“Tikka” is a term used for marinated food that is roasted or grilled. Tikka is usually made with a special tandoori or tikka spice blend. This tikka tastes best with the Mint Cilantro Chile Chutney. For variation, add 1/4 cup vegan sour cream and 2 teaspoons dried fenugreek leaves to the marinade. The roasted vegetables and tofu tikkas can also be added to any of the curry sauces.


MARINADE: 1 1/2 cups nondairy yoghurt 1/4 cup nondairy milk 1 1/2 to 2 tablespoons Tandoori Masala 2 teaspoons garlic paste or minced garlic 2 teaspoons ginger paste or minced ginger 2 teaspoons onion paste or 1/2 teaspoon onion granules 1 teaspoon lemon juice 1/4 teaspoon Indian black salt or 1/2 teaspoon Chaat Masala 1/2 teaspoon or more salt 1/2 teaspoon Garam Masala 1 tablespoon chickpea flour 1 teaspoon safflower or other neutral oil Cayenne or black pepper, if needed

TOFU AND VEGETABLES: 14 ounces firm tofu (or additional vegetables) 1 cup or more cauliflower florets, 1 1/2-inch floret 1 cup green or red bell peppers, chopped into 1 to 1 1/2-inch piece 1/2 cup chopped vegetables such as broccoli florets, zucchini, carrots, or thinly sliced red onion rings Chaat Masala and Mint Cilantro Chile Chutney, for garnish


1. Marinade: In a bowl whisk the yoghurt and milk until smooth. Add the rest of the ingredients for the marinade and mix well. Taste, and adjust spices and salt. The mixture should have a strong flavour. 2. Tofu and vegetables: Press the tofu in paper towels to remove excess moisture. Cube or slice to preferred size. Place the tofu pieces in the marinade to coat all sides. Remove the tofu from the bowl, one piece at a time, letting any

excess marinade drip off, and place them in another bowl. Add all the vegetables to the marinade bowl and toss well to coat. Let both bowls sit in the refrigerator for an hour. 3. To bake: Preheat the oven to 425°F. Place the vegetables and tofu on a parchment-lined baking sheet. You can also thread them on a skewer and place on a parchment-lined sheet. Spray or brush with oil. Bake until the cauliflower is cooked through, 25 to 30 minutes. Brush the remaining marinade on the tofu and veggies at the 25-minute mark (optional). Sprinkle with chaat masala. Serve hot with mint-cilantro chutney. To grill: Grill the tofu for 3 to 5 minutes per side. To grill cauliflower, cut the cauliflower into 1/2-inch thick slices instead of florets. You can also grill skewered tofu and vegetables, turning the skewers, 3 to 5 minutes per side.

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