Tandoori Tofu Strips

Looking for a filling for wraps, pitas or sandwiches? Why not try these tandoori tofu strips with a side of grilled mushrooms and tomatoes!

Ingredients

Tofu strips

• 4 Tbsp coconut oil

• 1 medium white onion, thinly sliced

• 1 tsp soft brown sugar

• 250g tofu (dried beancurd) blocks, sliced into strips

• Fine Himalayan pink salt to taste

• ½ tsp turmeric powder

• 1 tsp dhana jeeroo

• 1 tsp red chilli powder

• ½ tsp garam masala

• 1 tsp fresh garlic (minced)

• 1 tsp fresh ginger (minced)

• 1 tsp dry red chilli flakes

• 4 Tbsp coconut cream

• 1 Tbsp lemon juice

• 1 tsp Tandoori spice

• A handful of freshly chopped coriander

• 2 Tbsp melted butter (optional, omit if vegan)

Mushrooms

• 1 punnet of mushrooms, chopped

• Fine Himalayan pink salt to taste

• ½ tsp white pepper

• 1 tsp lemon juice

• A handful of freshly chopped coriander

• 1 cup of rosa tomatoes, sliced in half

Method

1. To make the tofu strips, heat coconut oil on low heat in a heavy-based, non-stick frying pan.

2. Fry onions in oil till crisp. Sprinkle with sugar.

3. Add tofu strips with salt, turmeric powder, dhana jeeroo, red chilli powder, garam masala, garlic, ginger, dry red chilli flakes, coconut cream, lemon juice and Tandoori spice. Add melted butter.

4. Fry for 8-10min or until the tofu has absorbed the spices. Garnish with coriander. Empty the strips into a glass container.

5. In the same frying pan, add mushrooms, salt, white pepper and lemon juice.

6. Fry on high heat. Once most the water has evaporated, add coriander. Empty into a glass container.

7. In the same frying pan, add rosa tomatoes and fry on high heat till skins shrivel. Empty into a glass container.

8. Serve all three accompaniments with your choice of flatbread, pita, wrap, bread or rice cake.