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Tandoori Tofu and Cauliflower Tacos

By Deena Kakaya •


A fusion of cultures in this colourful vegetarian dish. Tacos filled with tandoori tofu plus the added bite and texture of cauliflower.


We find ourselves in unspoken compromise in our house. Well it is unspoken most of the time. I like to escape with documentaries on the woman who breastfed her children until they were eight years old whilst mister wants to watch Britain’s Got Talent or a magician in action. To be fair neither of us seems to find the time to actually focus on a TV programme anyway. I like mountains and he likes beaches, so we visited places like St. Lucia, where there tranquil emerald waters sit quietly in the lap of the pitons. He likes Mexican food and I like really bold and loud flavours. He even persuaded me eat at a Taco Bell once.

I like Mexican food too, but when it comes to Tacos the vegetarian variety (included in the option I explored above) seems to be filled with refried beans and the rest of the usual items of salsa, guacamole, sour cream and cheese and I am not the biggest fan of mushy refried beans. Sometimes I make Tacos with spiced vegetarian mince, which I like on a ‘cheat’ night. But here is an option that satisfied us all this evening. Tandoori tofu and cauliflower tacos. Oh yes.

The cauliflower gives real bite, and the tandoori aroma is heady. The tofu gives wonderful and contrasting texture to the taco shell and with the carrot and avocado salad. We have some big mouthfuls of ‘pow’. And guess what? It's a pretty healthy meal.

You will see that I have used thick, hung curd. Use Greek yoghurt but please remember to drain any excess water. The reason I say this is that when you marinade and roast the cauliflower you may end up stewing it if there is too much moisture in the yoghurt.

Tandoori Tofu and Cauliflower Tacos

 


Ingredients

Serves 4

Taco shells or plain tortilla to serve 4 (roughly 8)
One pack of firm tofu, drained
400ml of thick hung curd
1 tbsp. vegetable oil
2 tsp. paprika
½ tsp. turmeric powder
1 tbsp. tomato puree
Salt to taste
1 tsp. chaat masala
1 tsp. garam masala
4 cloves of garlic, minced
1 ½ tsp. minced ginger
Chilli powder to taste
1 tsp. coriander powder
1 tsp. cumin powder

For the salad
2 medium sized carrots, grated
One ripe avocado, sliced
A handful of coriander leaves, finely chopped
The juice of half a lemon
Chilli flakes to taste
Salt to taste

Method

In a deep pan of boiling water add the turmeric powder, half the paprika and the cauliflower florets and simmer for 3 minutes or until barely tender. Drain it and allow it to cool and it will have stained.

To make the marinade whip all of the ingredients together and then immerse the tofu and the cauliflower into the marinade, coating well. Allow it to chill in the fridge for a couple of hours.

On a baking sheet place the tofu and cauliflower and roast them in the oven at 200 degrees for 10-12 minutes.
In the meantime simply mix all of the salad ingredients

You can make the taco using tortilla sheets by holding them closed over a flame using a pair of tongs. Alternatively you can buy taco shells.


Serve by filling the taco shell with the salad and tandoori items.


Inspired?  For more vegetarian recipes visit Great British Chefs collection.

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Deena Kakaya

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork. Her recipes use influences from throughout the world, often combining an Indian influence. They also happen to be completely meat-free. You can follow Deena on Facebook here. 

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