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VEGAN Indian inspired board - tandoori tofu, pomegranate, mango & coriander potatoes and garlic naan

Updated: Jul 6, 2021

I really enjoyed making the Greek board the month week so I thought I would attempt another board-style-dish. I wanted to do something a bit different to standard curry, rice and naan so tried to think of some Indian tapas/sharing style dishes. I used my Air Fryer for the tofu but I have done the below recipe with and without Air Fryer. I always buy plain vegan naans and then throw on as much garlic as I can possibly handle, but if you fancy a different type of naan bread then go for it. Throw a few poppadum's with your favourite dips on the side if you fancy!


Ingredients:

Tandoori chilli tofu:

  • 1/2 block of tofu - (I used 1/2 the Cauldron organic tofu which are 396g total)

  • 4tbsp oat yoghurt

  • 1tsp lemon juice

  • 1tbsp tikka masala spice paste (I used the Patak's spice pastes)

  • 1/2tsp garlic salt

  • Dried spices:

  • 2tbsp olive oil

  • 1tsp cumin

  • 1tsp coriander

  • 1tsp garlic salt

  • 1tsp garamasala

  • 1/2tsp smoked paprika

  • 1/2tsp chilli flakes

  • (NB: if you don't have these spices then you can just use 1tbsp curry powder)

  • Toppings: fresh coriander and green chilli's


Pomegranate, mango & coriander hassleback potatoes:

  • 7-8 medium sized baby potatoes

  • 1tbsp tikka masala spice paste

  • 1tsp vegetable oil

  • 1 clove garlic

  • 1/4 red onion

  • Sprinkle of garlic salt

  • Salt and pepper

  • Toppings: mango chutney, pomegranate seeds and fresh coriander


Garlic naan:

  • Plain vegan naan bread (I normally get mine from Tesco - Clay Oven Bakery plain naan)

  • 1 clove garlic

  • 1tbsp olive oil

  • Fresh coriander

Method:


Pomegranate, mango & coriander hassleback potatoes:

  1. Wash your potatoes and dry them.

  2. Preheat your oven to 200 degrees.

  3. Using a really sharp knife, slice 3/4 of the way through the potatoes so they are hassleback style (see picture at the bottom if you're unsure what hassleback is!)

  4. You can use your hands or a brush for this step - brush the spice paste over the potatoes, gently trying to get into all the cracks.

  5. Pop them in a baking tin, drizzle the vegetable oil over and sprinkle with garlic salt, salt and pepper.

  6. Bake in the oven for about 45-50 minutes. 15 minutes before the end, thinly slice your garlic clove and red onion and then throw them in the tray.

  7. At this point you can start making your tandoori tofu.

  8. When the potatoes are cooked, place them on a serving plate/bowl and add 1-2 tbsp mango chutney, a handful of pomegranate seeds and fresh coriander.


Tandoori chilli tofu:



WITH Air Fryer:

  1. Mix together your dry spices and olive oil in a shallow bowl.

  2. Cut your tofu into chunky strips. Pop the strips on a piece of kitchen roll and press out the water.

  3. Pop your tofu in the spiced oil and coat them. Let them marinade for about 15 minutes.

  4. Whilst they marinade, mix together your yoghurt, lemon juice, spice pasta and garlic powder and mix together.

  5. After 15 minutes of marinating your tofu, coat the tofu with the spiced yoghurt.

  6. Pre heat your Air Fryer to 200 degrees for about 3 minutes.

  7. Pop your tofu in your Air Fryer and cook them on 200 for about 30-35 minutes.

  8. Take them out and sprinkle over freshly chopped coriander and sliced green chilli's. If you like it really spicy you can sprinkle over dried chilli flakes/chilli oil too.


WITHOUT Air Fryer:

  1. Preheat your oven to 200 degrees.

  2. Mix together your dry spices and olive oil in a shallow bowl.

  3. Cut your tofu into chunky strips. Pop the strips on a piece of kitchen roll and press out the water.

  4. Pop your tofu in the spiced oil and coat them. Let them marinade for about 15 minutes.

  5. Whilst they marinade, mix together your yoghurt, lemon juice, spice pasta and garlic powder and mix together.

  6. After 15 minutes of marinating your tofu, coat the tofu with the spiced yoghurt.

  7. Pop a sheet of greaseproof paper on a baking tray and spray it with a bit of spray oil.

  8. Put your yoghurt tofu strips on the baking tray and bake for about 30-40 minutes.

  9. Take them out and sprinkle over freshly chopped coriander and sliced green chilli's. If you like it really spicy you can sprinkle over dried chilli flakes/chilli oil too.


Garlic naan:

  1. Sprinkle the naan with a little bit of water.

  2. Drizzle over the olive oil and grate a garlic clove on to the naan bread. Sprinkle with fresh coriander.

  3. Grill according to packet instructions (normally they don't take long so keep an eye on it!)

Plate everything up on a nice board (if you want), add some poppadums on the side (Sensations lime and coriander crisps are not to be slept on) and enjoy!


Love, Soph x


I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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