What are the main ingredients in Tantalising Tandoori Tofu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Tantalising Tandoori Tofu?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Tantalising Tandoori Tofu?

INFUSE THE TOFU: In a bowl, combine the Tandoori Rub, the grated garlic, a splash of olive oil, and some seasoning to taste. Cut the drained tofu into 2cm thick squares and place in the bowl of marinade. Toss to coat and set aside. SAUTÉ THE KALE: Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon, and some seasoning. Using your hands, massage until softened and coated. Place a nonstick pan over a medium heat. When hot, sauté the softened kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate, and set aside to keep warm. SIZZLING SKEWERS: Slide 4 tofu cubes onto each skewer, reserving the leftover marinade in the bowl. Return the pan to a medium-high heat with a generous drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. As it cooks, baste it with the reserved marinade. Remove from the pan and season well with salt, reserving the oil for plating. Stir the kale through the cooked quinoa. TIME TO DIG IN: Dish up the emerald quinoa and side with the creamy slaw. Top with the crispy tofu skewers, drizzle over the reserved spicy oil, and garnish with the remaining parsley. Serve with any leftover lemon wedges. Absolutely fabulous! DRESS UP THAT SLAW: Combine the yoghurt with some lemon juice and seasoning to taste. Slice the apple into thin matchsticks and place in a bowl with the cabbage. Toss through the yoghurt dressing, the sultanas, and ¾ of the chopped parsley. Set aside for serving. NUTRITIOUS QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to steam.

What should be prepared from my kitchen to make Tantalising Tandoori Tofu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Tantalising Tandoori Tofu

Name: Tantalising Tandoori Tofu
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

These tofu skewers are marinated in tandoori spices, pan-fried for an irresistible crunch, and perched on a bed of quinoa. On the side is an equally lip-smacking slaw of apple, cabbage, sultanas, and parsley – all in a lemon-yoghurt dressing.

Tantalising Tandoori Tofu

with quinoa & a luxury cabbage, apple and sultana slaw

Hands on Time: 20 - 30 minutes

Overall Time: 30 - 40 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Fresh Parsley
Garlic Clove
Garlic Cloves
Kale
Lemon
Lemons
NOMU Tandoori Rub
Plain Yoghurt
Shredded Cabbage
Sultanas
Tofu
White Quinoa
Wooden Skewers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

INFUSE THE TOFU
In a bowl, combine the Tandoori Rub, the grated garlic, a splash of olive oil, and some seasoning to taste. Cut the drained tofu into 2cm thick squares and place in the bowl of marinade. Toss to coat and set aside.
NUTRITIOUS QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to steam.
DRESS UP THAT SLAW
Combine the yoghurt with some lemon juice and seasoning to taste. Slice ½ of the apple into thin matchsticks and place in a bowl with the cabbage. Toss through the yoghurt dressing, the sultanas, and ¾ of the chopped parsley. Set aside for serving.
SAUTÉ THE KALE
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon, and some seasoning. Using your hands, massage until softened and coated. Place a nonstick pan over a medium heat. When hot, sauté the softened kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate, and set aside to keep warm.
SIZZLING SKEWERS
Slide 4 tofu cubes onto each skewer, reserving the leftover marinade in the bowl. Return the pan to a medium-high heat with a generous drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. As it cooks, baste it with the reserved marinade. Remove from the pan and season well with salt, reserving the oil for plating. Stir the kale through the cooked quinoa.
TIME TO DIG IN
Dish up the emerald quinoa and side with the creamy slaw. Top with the crispy tofu skewers, drizzle over the reserved spicy oil, and garnish with the remaining parsley. Serve with any leftover lemon wedges. Absolutely fabulous!

White Quinoa - 75ml
NOMU Tandoori Rub - 10ml
Garlic Clove - 1
Tofu - 110g
Plain Yoghurt - 40ml
Lemon - 1
Apple - 1
Shredded Cabbage - 75g
Sultanas - 10g
Fresh Parsley - 3g
Kale - 50g
Wooden Skewers - 2

Download the Recipe

Serves 2

INFUSE THE TOFU
In a bowl, combine the Tandoori Rub, the grated garlic, a splash of olive oil, and some seasoning to taste. Cut the drained tofu into 2cm thick squares and place in the bowl of marinade. Toss to coat and set aside.
NUTRITIOUS QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to steam.
DRESS UP THAT SLAW
Combine the yoghurt with some lemon juice and seasoning to taste. Slice the apple into thin matchsticks and place in a bowl with the cabbage. Toss through the yoghurt dressing, the sultanas, and ¾ of the chopped parsley. Set aside for serving.
SAUTÉ THE KALE
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon, and some seasoning. Using your hands, massage until softened and coated. Place a nonstick pan over a medium heat. When hot, sauté the softened kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate, and set aside to keep warm.
SIZZLING SKEWERS
Slide 4 tofu cubes onto each skewer, reserving the leftover marinade in the bowl. Return the pan to a medium-high heat with a generous drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. As it cooks, baste it with the reserved marinade. Remove from the pan and season well with salt, reserving the oil for plating. Stir the kale through the cooked quinoa.
TIME TO DIG IN
Dish up the emerald quinoa and side with the creamy slaw. Top with the crispy tofu skewers, drizzle over the reserved spicy oil, and garnish with the remaining parsley. Serve with any leftover lemon wedges. Absolutely fabulous!

White Quinoa - 150ml
NOMU Tandoori Rub - 20ml
Garlic Cloves - 2
Tofu - 220g
Plain Yoghurt - 80ml
Lemon - 1
Apple - 1
Shredded Cabbage - 150g
Sultanas - 20g
Fresh Parsley - 5g
Kale - 100g
Wooden Skewers - 4

Download the Recipe

Serves 3

INFUSE THE TOFU
In a bowl, combine the Tandoori Rub, the grated garlic, a splash of olive oil, and some seasoning to taste. Cut the drained tofu into 2cm thick squares and place in the bowl of marinade. Toss to coat and set aside.
NUTRITIOUS QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to steam.
DRESS UP THAT SLAW
Combine the yoghurt with some lemon juice and seasoning to taste. Slice the apple into thin matchsticks and place in a bowl with the cabbage. Toss through the yoghurt dressing, the sultanas, and ¾ of the chopped parsley. Set aside for serving.
SAUTÉ THE KALE
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon, and some seasoning. Using your hands, massage until softened and coated. Place a nonstick pan over a medium heat. When hot, sauté the softened kale for 2-3 minutes until wilted. Return to the bowl, cover with a plate, and set aside to keep warm.
SIZZLING SKEWERS
Slide 4 tofu cubes onto each skewer, reserving the leftover marinade in the bowl. Return the pan to a medium-high heat with a generous drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. As it cooks, baste it with the reserved marinade. Remove from the pan and season well with salt, reserving the oil for plating. Stir the kale through the cooked quinoa.
TIME TO DIG IN
Dish up the emerald quinoa and side with the creamy slaw. Top with the crispy tofu skewers, drizzle over the reserved spicy oil, and garnish with the remaining parsley. Serve with any leftover lemon wedges. Absolutely fabulous!

White Quinoa - 150ml
NOMU Tandoori Rub - 20ml
Garlic Cloves - 2
Tofu - 220g
Plain Yoghurt - 80ml
Lemon - 1
Apple - 1
Shredded Cabbage - 150g
Sultanas - 20g
Fresh Parsley - 5g
Kale - 100g
Wooden Skewers - 4

Download the Recipe

Serves 4

INFUSE THE TOFU
In a bowl, combine the Tandoori Rub, the grated garlic, a splash of olive oil, and some seasoning to taste. Cut the drained tofu into 2cm thick squares and place in the bowl of marinade. Toss to coat and set aside.
NUTRITIOUS QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to steam.
DRESS UP THAT SLAW
Combine the yoghurt with some lemon juice and seasoning to taste. Slice the apples into thin matchsticks and place in a bowl with the cabbage. Toss through the yoghurt dressing, the sultanas, and ¾ of the chopped parsley. Set aside for serving.
SAUTÉ THE KALE
Place the shredded kale in a bowl with a drizzle of oil, a squeeze of lemon, and some seasoning. Using your hands, massage until softened and coated. Place a large, nonstick pan over a medium heat. When hot, sauté the softened kale for 4-5 minutes until wilted. Return to the bowl, cover with a plate, and set aside to keep warm.
SIZZLING SKEWERS
Slide 4 tofu cubes onto each skewer, reserving the leftover marinade in the bowl. Return the pan to a medium-high heat with a generous drizzle of oil. When hot, fry the tofu for 3-4 minutes per side until crispy and golden all over. As it cooks, baste it with the reserved marinade. Remove from the pan and season well with salt, reserving the oil for plating. Stir the kale through the cooked quinoa.
TIME TO DIG IN
Dish up the emerald quinoa and side with the creamy slaw. Top with the crispy tofu skewers, drizzle over the reserved spicy oil, and garnish with the remaining parsley. Serve with any leftover lemon wedges. Absolutely fabulous!