Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Recipe with tofu in a massala style sauce, with cucumber salad and boiled potatoes.
Drain the tofu and cut in 1cm cubes (1/2 inch).
Mix together the toasted sesame oil, ground coriander, ground cumin and chili powder. Add the drained tofu cubes and mix well, trying to coat the tofu evenly with the spice mixture. Leave for at least one hour in the refrigerator.
When starting cooking, add the finely chopped shallots, crushed garlic, chopped mint and chopped dried ginger to the soya yogurt and stir.
Heat the margarine in a frying pan and bake the tofu for around 10 minutes until fairly crispy. Reduce the heat to low and add the yogurt mixture, stir well. Make 1dl bouillon by adding boiling water to the teaspoon bouillon powder. Add the bouillon and heat slowly (without boiling) until piping hot.
Serve with boiled potatoes and lettuce with cubes or sliced cucumber.
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 1 block tofu
- 1tsp ground coriander
- 1-3 tsp chili powder
- 1tsp ground cumin
- 2 garlic cloves, peeled and crushed
- 100ml soja yogurt
- 3 shallots, peeled and finely chopped
- 1 dried ginger piece, finely diced
- 1tsp bouillon powder
- 2tbsp chopped fresh mint
- 1 Cucumber, diced or sliced
- 1/2 iceberg lettuce, washed & torn
- Potatoes to serve
Please Note: May still contain traces of gluten, egg and dairy or other allergens.