Ingredients
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1 x 500gm pack of extra firm tofu well pressed and cut into cubes
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1 cup green peas
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2 green peppers sliced
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6 parsnips peeled and diced
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4 tablespoons Goan Cuisine Tandoori Marinade
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1 cup yoghurt (coconut yoghurt for vegan option)
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I large red onion cut into rings
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Juice of a lemon
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6 tablespoons cooking oil
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½ cup chopped mint
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2 green chillies chopped
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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
Recipe Note
Serving Suggestions
Serve with naan bread or boiled basmati rice Green Chilli Jam or Tamarind Chutney.
Excellent for:
Vegetable: Eggplant, zucchini, carrot, corn wedges, cauliflower, turnip, swede, potato, yams and sweet potato
Legumes: chick peas, black eyed beans, lima beans, white beans, kidney beans, borlotti beans
Lentils: yellow, red, green, split peas, puy lentils
Extra firm tofu, Tempeh
