Crave for Indian spice??
Made Tandoori tofu-“chick’n”, and was so delicious and satisfying And was easy to make, too!!
🌶Tandoori tofu-“chick’n”
1 break atsuage or extra firm tofu (press and drain water) with hands, dip in batter (mixture of flour, plant milk)
2 coat with seasoning mix (corn or potato starch, nutritional yeast, crushed corn flakes, light salt, and pepper)
3 bake or pan fry until surface is nicely brown, remove from the pan
4 in a bowl, marinate tofu in the Tandoori mixture for 20min.* Tandoori mixturegrated ginger, 2TBS tomato ketchup, 2TBS olive oil, 1TBS curry powder, 3TBS plant yogurt, 1/2tsp sea salt, pinch cayenne
5 bake, or in a frying pan, heat olive oil, pan fry the tandoori tofu chick’n until crispy, sprinkle black pepper
🌶 Lentil curry soup
1 sauté ginger, red pepper, cumin, turmeric, coriander, cardamom, cinnamon with canola oil
2 add rinsed lentils, diced carrots, and potatoes, add water, heat until carrot is nicely cooked
3 pinch sea salt, pepper and pinch cayenne
4 in a small pan, heat coconut oil, add mustard seed, curry leaf, and pour into the curry