Tandoori Coconut Tofu

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 6 hrs 45 mins
Course Sauce
Cuisine European
Servings (Default: 2)

Ingredients

  • 0.5 teaspoon ½ cardamom, ground
  • 0.5 teaspoon ½ coriander
  • 1 pinch (s) chilli
  • 1 pinch (s) pepper
  • 0.5 teaspoon ½ salt
  • 3 cloves garlic
  • 3 cm ginger
  • 0.5 ½ onion (s)
  • 1 pinch (s) nutmeg
  • 3 tablespoon lemon juice
  • 0.5 teaspoon ½ cumin
  • 0.5 teaspoon ½ turmeric
  • 1 pinch (s) cinnamon
  • 200 g tofu
  • 1 can coconut milk
Tandoori Coconut Tofu
Tandoori Coconut Tofu

Instructions

  1. For the paste, first heat the ground cardamom, coriander and chilli (amount depending on the desired degree of spiciness) in a pan until the spices begin to smell (they should develop their aroma, do not burn!).
  2. Pour the mixture into a vessel and add the remaining spices. Chop the onion, garlic and ginger and mix in, puree everything with the coconut milk. A small can of coconut milk is sufficient for 200 g of tofu. Cut the tofu (variety to taste, I use normal firm tofu) into cubes and mix with the sauce. Now the tofu can marinate overnight or for a few hours.
  3. Cook at 200 ° C in the oven for about 30 minutes until the tofu has a crust, stirring occasionally.
  4. Further use, for example, with rice or in a wrap, as you can read on my blog.

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