Tuesday, 24 March 2015

Tandoori Tofu Bites

As it is Meat Free Week this week, I thought I would share these tasty tofu bites...

They work great as an accompaniment to a curry or as canapés on their own. After seeing this recipe on Pinterest, I came up with my own tasty version.

Tofu can be plain and tasteless without the right flavours so I marinate these overnight for maximum flavour.

(Makes 12)

1 x 396g pack tofu
1 red pepper
5 tbsp Tandoori powder
4 tbsp olive oil, plus extra for roasting & frying
6 tbsp polenta
Small pinch of salt
Lime wedges, to serve
Plus 12 cocktail sticks

Drain the tofu and set on a board. Place another board on top and place a heavy object like a heavy saucepan on top. Press the tofu for at least 10 minutes to make it firmer. Once pressed, cut into 12 even squares or rectangles.

Meanwhile, in a large bowl, mix the tandoori powder, olive oil and salt together. Add the tofu to the bowl and toss until each piece is nicely coated.

Scatter the polenta on a tray and transfer the tofu to the polenta tray, leaving behind any excess liquid. Toss the tofu until coated in polenta. Cover with foil and leave in the fridge overnight.

The next day, preheat the oven to 210c. De-seed and slice the red pepper into small squares, place on a baking tray and drizzle with the extra oil. Roast in the oven for approximately 20 minutes or until it starts to char and blacken, turn regularly.

Heat some oil in a frying pan, add the tofu and cook on a high heat for 5 minutes, turning regularly until each side has crisped up slightly and gone golden brown.

Skewer each piece of tofu with a piece of red pepper and serve with lime wedges (or some mango chutney).


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