As always, this is an experiment gone RIGHT!!
We made tandoori kebabs for BBQ the evening before and I had these leftover marinades tofu and veg. I wanted to use them up and hence came up with this recipe.
So in order for this recipe to work, I suppose one has to first marinade the tofu in tandoori spices for a few hours.
Tandoori Masala (Ready made powdered spice from the shop)
2 Tablespoon ginger-garlic paste
1 Lemon juice
2 – 3 tbsp Tikka Powder (Ready from the shop)
1/2 pineapple, chopped
1 Tbsp Ginger-garlic paste
3 Chopped tomatoes
1/2 cup of soy cream or more to taste
Salt to taste
1 tsbp sugar
1 cup of almond milk
Fresh Coriander to garnish
3 tbsp of butter
2 tbsp of oil
Start off by making kebab skewer marinade. Marinade tofu, pineapple and some other veg (I added courgette and peppers in kebabs). Mix in all the marinade ingredients mentioned above. Leave it to set for a few hours.
Heat oil in a pan. Cook the onions and cauliflower, cook for a while. Add the tikka masala, salt and sugar. Add tomatoes and cook for a few minutes. If the spices start to stick to the bottom add a splash of water. Then add the milk and some more water until the cauliflower is semi-cooked. At this point add the tofu mix and cool it only for a minute so as to not overcook the cauliflower. Towards the end, add the cream and big dollops of butter and coriander.