Ingredients
1 block Smoked Tofoo
1/4 of cauliflower, very thinly sliced
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 garlic cloves, peeled and thinly sliced
1 tsp turmeric
Fresh coriander
For the Raita
150g Greek yogurt (or vegan equivalent)
1/4 of cucumber, finely diced
Small bunch of mint, finely diced
1 tsp mint sauce.
For the Tandoori Marinade
200ml Greek yogurt (or vegan equivalent)
1 tbsp tomato purée
A large piece of fresh ginger, grated
4 fat garlic cloves, grated
1 tsp chilli powder
1/2 tsp turmeric
1 tsp Garam masala
1 tsp ground cumin
Salt & pepper
Get started
- Preheat the grill to hot.
- Mix all of the marinade ingredients together in a bowl and set aside.
- Cut the Tofoo into four slabs at an angle, cut each slab in half and mix into the tandoori yogurt mix. Cover and marinate for at least 60 mins, preferably overnight.
- Bring a saucepan of water to the boil and add the turmeric and cauliflower slices, gently simmer for 10 mins. Drain and allow to cool.
- Skewer 4 pieces of marinated Tofoo onto two skewers and place on a baking tray. Grill until starting to slightly blacken on the thin edges.
- In a small bowl, mix all of the raita ingredients together and set aside.
- In a small frying pan heat a tablespoon of oil and fry the garlic slices for 2 mins then add the fennel, cumin and coriander seeds until fragrant. Pour over the blanched cauliflower.
- Plate up your tandoori skewers with some spiced cauliflower salad and a good dollop of raita and some fresh coriander.
