Wednesday, February 6, 2013

Tandoori Tofu with Sweet Potato Puree & Roasted Vegetables

Tandoori marinades are a great way to spice up plain ol' tofu or vegetables. Plain flavored coconut vegan yogurt is a perfectly acidic sauce to hold all of the great spices together while they baste and infuse. With most things, the longer is sits the better. If you think ahead, try this overnight or go for at least 2 hours. If you have an outdoor grill, skip the roasting and grill these tofu steaks up for an even better flavor and char.

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Tender tofu marinated in yogurt, ginger, garam masala and more then roasted until crispy and firm. Serve with whipped sweet potatoes and Indian spiced roasted vegetables for a delicious meal that will satisfy everyone at the table.

Tandoori Tofu
serves 2-3
6oz plain coconut yogurt
1 tbl lemon juice
1 tbl extra virgin olive oil
2 tsp freshly grated ginger
1 tsp garlic powder
1 tsp garam masala
1/2 tsp cumin
1/2 tsp ground corinader
1/2 tsp cayenne
1/2 tsp turmeric
1/2 tsp salt
1/8 tsp ground cardamom
1lb extra firm tofu, drained and pressed, cut into 4 pieces
5 sprigs of cilantro

Combine all of the marinade ingredients. Pour over the tofu and cilantro and marinate for at least 2 hours to overnight.
Preheat the oven to 425.
Place the tofu on a greased baking sheet (don't wipe the marinade off). Bake for 35 minutes, turning the tofu over once half way through. Bake until golden brown. Then place it under the broiler for 5 minutes until the edges are crisp. Make sure to keep an eye on this!

Sweet Potato Puree
2 medium sweet potatoes, peeled, small dice
2 tbl coconut oil

1/2 tsp cinnamon
salt

Boil the sweet potato in salted water until tender. Drain and add the coconut oil, cinnamon and season with salt to taste.  Mash until smooth and creamy.

Roasted Vegetables
2 parsnips, 1/4" slices
1 zucchini, 1/4" slices
1/2 red onion, medium slices
2 tbl extra virgin olive oil
1 tsp ground ginger powder
1 tsp ground garlic powder
1/2 tsp cumin
1/4 tsp red pepper flakes
salt and pepper

Preheat the oven to 425.
Combine the vegetables with olive oil and all of the spices. Bake in a single layer on a baking sheet for 25 minutes until tender and caramelized.




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