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
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
Recipe Note
Serving Suggestions
Serve with naan bread or boiled basmati rice Green Chilli Jam or Tamarind Chutney.
