I’ve been fighting against a food rut lately. Inspiration seems to come in waves but lately I’ve been making the same sorts of dishes that I do every week. Not that there’s anything wrong ‘Pasta Thursdays’ but I knew I needed to spend some time going through Pinterest and my cookbooks to find something.
I ended up finding this recipe for Tandoori Tofu which wasn’t vegan but was simple enough to convert. I was also surprised to discover how delicious coconut yogurt was. Is there anything this food can’t make delicious?
Here’s my version of Tandoori Tofu:
- Slice a block of firm tofu and grill it (I put mine in the George Foreman Grill) and put aside
- Make some rice in the rice maker
Then I heated up some canola oil in a pan and added:
- 2 cloves of garlic
- Juice of 1/2 a lime
Then because I wanted to add some greens I tossed in some chopped green chard and bok choy.
I then added these spices which I had pre-mixed together:
- 2 teaspoons paprika
- 1 teaspoon salt, divided
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
I think it would have been more liquidy if I hadn’t of added the veggies so if you want some more sauce to drizzle in your rice then I would add more oil or maybe some coconut milk.
I added my grilled tofu and served on a bed of rice with lime, green onion, and cilantro. YUMMY!