A one pan dish, coating the tofu and vegetables in curry paste and roasting until beautifully tender and fragrant.
Tandoori Paste
Tandoori paste is a delicious blend of spices that originates from India and is commonly used in cooking to add a burst of flavour to dishes. It’s a versatile ingredient that can be used to coat everything from tofu to vegetables, and when roasted, it adds a smoky and spicy flavour that is hard to resist.
First things first, let’s talk about what tandoori paste is. Tandoori paste is a spice blend made with a mixture of Indian spices like cumin, coriander, turmeric, and garam masala. These spices are mixed with plant-based yogurt and lemon juice to create a smooth paste that is used to marinate meats, tofu, and vegetables. The yogurt in the paste helps to tenderize the protein, while the lemon juice adds a tangy flavour to the dish.
Now that we know what tandoori paste is, let’s talk about how to use it to coat tofu and vegetables for roasting.
Ingredients
- 1 large sweet potato peeled and chopped into chunks
- 1 large courgette slice lengthways and dice into half moons
- 100 g cherry tomatoes
- 200 g firm tofu drained and chopped into cubes
- 1 yellow bell pepper deseeded and roughly chopped
- 1 red bell pepper deseeded and roughly chopped
- 100 g kale
- 50 g spinach washed
- 1 lemon
- 3 tbsp tandoori curry paste
- 2 tbsp olive oil
- 1 handful rocket
Preparation
To start, you’ll need to press the tofu to remove any excess water. Once the tofu is pressed, cut it into cubes or slices, and toss it in a bowl with a few tablespoons of tandoori paste. Make sure that the tofu is coated evenly with the paste.
Next, chop up your vegetables of choice – bell peppers, onions, and zucchini all work well – and toss them in a separate bowl with a few tablespoons of tandoori paste. Again, make sure that the vegetables are coated evenly with the paste.
Once both the tofu and vegetables are coated in tandoori paste, place them on a baking sheet lined with parchment paper and roast them in the oven at 200°C for 20-25 minutes, or until they are tender and slightly charred.
Directions
Once the vegetables are cooked through, serve on top of a bed of kale and spinach. Kale is wonderful when massaged with lemon juice, olive oil and salt for a few minutes. It breaks town the kale so it is less tough and easier to digest.
Finish with a good squeeze of lemon juice and fresh rocket leaves.
The tandoori paste adds a bold and spicy flavour to the dish, making it a perfect addition to any meal.
Tandoori Curried Tofu and Roasted Vegetables
A simple vegetable traybake that can serve for a main dish or be used for a side dish.
- 1 large sweet potato (peeled and chopped into chunks)
- 1 large courgette (slice lengthways and dice into half moons)
- 100 g cherry tomatoes
- 200 g firm tofu (drained and chopped into cubes)
- 1 yellow bell pepper (deseeded and roughly chopped)
- 1 red bell pepper (deseeded and roughly chopped)
- 100 g kale
- 50 g spinach (washed)
- 1 lemon
- 3 tbsp tandoori curry paste
- 2 tbsp olive oil
- 1 handful rocket
Pre-heat oven to 200C (fan assisted).
In a large baking tray add the peppers, courgette, sweet potato, tofu and tomatoes. Coat with 1tbsp olive oil and 3 tbsp tandoori curry paste and give it all a good mix so everything is evenly coated.
Bake in the oven for 30 minutes.
Meanwhile, add the kale to a bowl with juice from half a lemon, 1/8tsp salt and 1tbsp olive oil. Massage with your fingers for 3 minutes. Stir through the spinach leaves.
When ready to serve, add the kale and spinach to a plate. Top with the roasted vegetable mix, fresh rocket and a squeeze of fresh lemon juice.
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