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Oven Roasted Tandoori Style Vegetables / Paneer /Tofu
Prep: 10 minutes Cook: 35 minutes Marinate: 1 hour Serves: 4–6
what you need
1 Tandoori-style Roasted Vegetable/Paneer/Tofu kit
8 ounces paneer or firm tofu,
cut into 1½–2 inch cubes
2 red/green peppers, deseeded
and cut into 2 inch squares
8 medium mushrooms, cut in half
2 medium red onions, cut into 2 inch squares
Options: cauliflower, zucchini, carrots cut into 2 inch cubes
Marinade to mix with tandoori spices:
1½ tablespoons lime or lemon juice
½ cup plain yogurt (or vegan yogurt or coconut milk)
2–3 garlic cloves, minced
1 inch ginger, minced, or use Ginger Pack
1 teaspoon salt
1 tablespoon oil for basting
6–8 Skewers for grilling (optional)
make this easy to prepare dish
- Preheat oven or grill to 450 degrees. Grease a large baking sheet. Whisk marinade ingredients and Tandoori Spice Pack with ½ cup water. Add Hot Spice, as desired.
- Prep vegetables and tofu/paneer and mix with marinade in a plastic or ceramic bowl. Set aside for a minimum of 1 hour (even overnight), mixing periodically to ensure even coating on all sides.
- Spread out vegetables and paneer/tofu on a baking sheet or fix on skewers, 1 inch apart with same vegetable on a skewer to ensure even cooking. Mix 1 tablespoon oil with any leftover marinade and set aside for basting.
- Bake on oven top shelf for 20–40 minutes or barbeque the skewers on a grill, turning every 5 minutes to cook on all sides, and basting with the marinade/oil mix. Cook until the vegetables and tofu/paneer are lightly charred. Tip: Hard vegetables will take longer to cook so be careful not to burn the soft vegetables. Vegetables should be crisp but cooked.
Serve hot with steamed rice or rolled in a pita.
Option—can be made with boneless chicken. Marinade for 3 hours minimum and bake/grill chicken as normal.