zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Tandoori-crusted tofu with crushed curry leaf chickpeas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
    • Home
    • Recipes
    • t
    • Tandoori-crusted tofu with crushed curry leaf chickpeas

    Tandoori-crusted tofu with crushed curry leaf chickpeas

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    2 tbsp Cooks’ Ingredients Gram Flour
    2 tsp Geeta’s Tandoori Marinade Spice Mix
    2 tsp sunflower oil
    1 small onion, half finely chopped or grated, half finely sliced
    225g Tofoo Co Smoked Tofu, cut into 6 slices
    85g fine green beans, halved
    400g can Essential Chickpeas, drained
    10 dried curry leaves
    1 large clove garlic, crushed
    1 lime, cut into wedges
    2 tbsp coconut plant-based yogurt alternative
    2 tsp mango chutney
    ½ tsp nigella seeds
    2 Deli Kitchen Wholemeal Folded Flatbread Thins

    Method

    1. In a large shallow dish, combine the gram flour, spice mix, 1 tsp oil and the chopped onion. Add 2-3 tbsp water and stir to make a batter, then turn the tofu slices in it until well coated. Set aside, and  preheat the oven to 200°C, gas mark 6.

    2. Meanwhile, heat a nonstick frying pan, then add the tofu and cook over a medium heat for 3 minutes on each side. When crisp and golden, transfer to a baking sheet and move to the oven.

    3. Heat 1 tsp oil in the same pan. Sizzle the sliced onions and green beans with some seasoning over a high heat for 5 minutes until the onion is golden and the beans just tender. Add the chickpeas, curry leaves and garlic. Cook for 2 minutes more. Add a squeeze of lime. Serve with the tofu, a spoonful of yogurt-alternative, chutney, a sprinkling of nigella seeds, and the flatbreads on the side.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary