Tandoori tofu, herby couscous and super-quick raita

3 Aug

Had very big plans of doing tandoori on the barbeque for Sunday dinner, but hanging out in a 16th Century beer garden (for real) meant we had little time or inclination to fire up the barbie for four squares of tofu each.  Couldn’t waste the briquettes.

Tandoori chicken is one of the things I have most nostalgia for. My parents and their friends discovered it circa 1996 (thanks Pataks), and it was thenceforth a staple at any family barbeque.  Ever since I gave up the bird, around 10 years ago, I lamented my lifelong loss of delicious tandoori. How cruel vegetarianism can be sometimes.

But lo, how wrong I was. Tandoori chicken thy have met thine match and it is called tandoori tofu.

Tandoori tofu

  • Block of tofu, cut into rectangles (around 1.5cm thick), then cut into squares (or whatever you want)
  • 4 TSBP Tandoori spice mix
  • dash oil (we used olive, but only because we don’t have anything else)
  • TBSP lemon

Herby couscous

  • Cup of couscous (we used organic spelt couscous – really yum)
  • Veggie stock
  • Spring onions
  • Herbs of choice – we had parsley and lemon basil in da house

Super-quick raita

  • Good few tablespoons of thick Greek yoghurt
  • Half a small cucumber, dicely finely
  • Generous pinch of salt
  • 2 tsp lemon juice

Press the tofu – this basically involves putting the tofu on kitchen paper or towels and leaving a plate on the top for  a while (give it 10 mins at least). It removes the water and makes it less crumbly – particularly if you’re barbeque-ing.

Mix the tandoori spices, yoghurt, lemon and oil – tasting as you go. Smother the paste over the tandoori and leave it for a couple of hours.

Grill on the barbie or under the grill (broiler) for a couple minutes each side, while it’s cooking you can make the herby couscous.

Pour boiling water and stock over couscous, covering it and leave for up to 10 mins, until cooked. Essentially it’s like a foodie’s Maggi Noodles.

Mix the chopped herbs and spring onions into the cooked couscous. A bit of olive oil won’t hurt it either.

Et voila! Done. So quick and yet so fancy-tasting.

Estimated cost: £2.05

Musical accompaniment: Edward Sharpe and the Magnetic Zeros


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