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Healthy Indian Takeaway - crisp, succulent tofu marinated in gorgeous warming spices and served with vegetable cauliflower fried rice #veganrecipes #veganmeal #meatfree #healthytakeaway | Recipe on thecookandhim.com

Healthy Indian Takeaway

Prep: 15 mins | Cook: 30 mins | Total: 45 mins | Quantity: 4 servings

Ingredients

Tofu:

  • 4 tblsp coconut yoghurt
  • 2 tblsp tomato puree
  • 1/2 -1 tsp chilli powder (add more if you love it spicy!)
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • pinch each of salt and pepper
  • 1 tsp fresh ginger – peeled and finely grated (can be subbed with 1/2 tsp ground ginger)
  • 2 cloves garlic – peeled and crushed
  • 400g pack tofu

Cauliflower Rice:

  • 1 medium sized head of cauliflower
  • 1 tblsp sesame oil
  • 1 tsp ground cumin
  • 2 cloves garlic – peeled and crushed
  • 6 spring onions – thinly sliced into little discs
  • 1 red pepper – seeds and stalk discarded and flesh chopped into small chunks
  • 2 cups (150g) closed cup mushrooms – thickly sliced
  • 1 tblsp soy sauce
  • 1 vegetable stock cube
  • Salt and pepper
  • Optional – freshly chopped chives

Food processor – we love our Magimix!

Instructions

  1. 12-24 hours before you want to cook the tofu prepare the marinade
  2. Put the yoghurt, tomato puree, chilli powder, garam masala, turmeric, salt, pepper, ginger and garlic into a sealable container and stir together
  3. Remove the tofu from the package and drain off all the liquid. Pat dry with some kitchen roll then cut into bite sized cubes
  4. Add to the marinade, gently turning to cover completely, put on the lid then put the tub in the fridge until needed
  5. Preheat your oven to 200 Fan / 220 C / 425 F / Gas 7 and line a large baking sheet with parchment or a silicon mat
  6. Lay the tofu in a single layer onto the prepared tray, spacing each piece a little apart. If you have any of the marinade left you can spoon or spread a thin layer of it onto each piece of tofu. Bake for 15 minutes then turn each piece of tofu over and bake for another 15 minutes until crisp and caramelised
  7. While the tofu is baking prepare your cauliflower rice - remove the outer leaves from the cauliflower, break into florets and whizz in a food processor to a reasonably fine crumb like texture
  8. In a large frying pan or wok warm the sesame oil then add the cumin and garlic and gently heat for 1 minute
  9. Add the onions, peppers and mushrooms and saute, stirring frequently for 3-4 minutes
  10. Add the whizzed up cauliflower, soy sauce and veg stock cube and cook for another 2-3 minutes until just cooked. Taste for seasoning and add salt and pepper as needed
  11. Spoon the cauliflower rice into bowls and top with the baked pieces of tofu
  12. If using, sprinkle with a few snips of fresh chives

Recipe by The Cook & Him at https://thecookandhim.com/recipes/healthy-indian-takeaway/