Slow Cooked Tandoori Tofu, Green Peas, Peppers and Parsnips Recipe
Slow Cooked Tandoori Tofu, Green Peas, Peppers and Parsnips
Random Harvest Gourmet
Indian
Gluten Free
Slow Cooking
Vegan
Vegetable
Vegetarian
Sweet nutty parsnips, firm tofu, green peas and peppers absorb the beautiful flavours or our tandoori marinade – clove and paprika leading this aromatic blend.
Ingredients
- 1 x 500gm pack of extra firm tofu well pressed and cut into cubes
- 1 cup green peas
- 2 green peppers sliced
- 6 parsnips peeled and diced
4 tablespoons Goan Cuisine Tandoori Marinade
- 1 cup yoghurt (coconut yoghurt for vegan option)
- I large red onion cut into rings
- Juice of a lemon
- 6 tablespoons cooking oil
- ½ cup chopped mint
- 2 green chillies chopped
- Salt to taste
Directions
- Fold 1 tablespoon each GC Tandoori Marinade and oil through tofu and set aside for 1 hour
- Bake on grease proof paper brushed with oil at 180° for 30 minutes
- Mix remaining GC Tandoori Marinade, yoghurt (or coconut yoghurt), lemon juice, 5 tablespoons oil in a bowl, fold through parsnips, peas and peppers set aside for 1 hour.
- Fry onions until brown, add vegetables and cook a couple of minutes on medium high heat adding a bit of water to just cover the vegetables
- Transfer to slow cooker and set to cook
- When tender fold through tofu and cook for a further 30 minutes on high
- Add salt if required and chopped mint and green chilli
