Ingredients
Tandoori Tofu
- 16 ounces Extra firm sprouted tofu, pressed
- 1 Cup Plain yogurt (vegan or regular)
- the juice of 2 Limes
- 1 shallot minced
- 1 teaspoon Fresh ginger, finely grated
- 2 teaspoons Garam Masala
- 1 teaspoon cumin
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon cayenne pepper, ground
- 1 teaspoon fresh Turmeric, grated
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 2 tablespoons olive oil
coconut rice
- 2 cups jasmine rice
- 1 (400 ml) can coconut milk, plain
- 1½ cups water
- 1 teaspoon salt
- 1 teaspoon organic cane sugar
yogurt sauce
- 3/4 cup coconut cream
- strained tofu marinade
- 1/2 teaspoon turmeric powder
- 1 tablespoon tomato paste
for serving
- fresh cilantro
- naan
Instructions
- Start this recipe the night before you plan to serve.
- Press the tofu until it is quite dry, then crumble it in large chunks.
- After you press and crumble the tofu, make the marinade. Whisk together the yogurt, lime juice, garlic, ginger, garam masala, turmeric, smoked paprika, sea salt, crushed red pepper and olive oil. If your yogurt is strained and thick, add a splash of water to thin out the marinade slightly.
- Add the tofu to the marinade. Marinade overnight.
- Place a colander over a bowl, strain out he tofu and reserve the left over marinade.
- Heat oil in a cast iron skillet and brown the crumbled marinated tofu over medium high heat. (Add it to the oil and let it cook for about 4 minutes before stirring it around, and letting it continue to cook until browned)
- In a small saucepan combine all the sauce ingredients, and bring to a simmer with continuous stirring for 10 minutes.
- Pour the sauce if we the browned tofu in the skillet and toss until it’s coated
- Make coconut rice: rinse the jasmine rice in cold water until the water runs clear. Drain any excess water and place the rice into a cooking pot with a lid.
- Add coconut milk, water, salt, and sugar.
- Bring the mixture to a boil over high heat. As soon as it begins to boil, turn the heat down to the lowest setting and cook covered for 20 minutes.
- Uncover and continue to cook for 5 minutes then remove from heat and fluff the rice.
- Serve the tofu over the coconut rice with warm naan and fresh cilantro.
