Slow Cooked Tandoori Tofu, Green Peas, Peppers and Parsnips

Ingredients

1 x 500gm pack of extra firm tofu well pressed and cut into cubes
1 cup green peas
2 green peppers sliced
6 parsnips peeled and diced
4 tablespoons Goan Cuisine Tandoori Marinade
1 cup yoghurt (coconut yoghurt for vegan option)
I large red onion cut into rings
Juice of a lemon
6 tablespoons cooking oil
½ cup chopped mint
2 green chillies chopped
Salt to taste

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Method

Fold 1 tablespoon each GC Tandoori Marinade and oil through tofu and set aside for 1 hour
Bake on grease proof paper brushed with oil at 180° for 30 minutes
Mix remaining GC Tandoori Marinade, yoghurt (or coconut yoghurt), lemon juice, 5 tablespoons oil in a bowl, fold through parsnips, peas and peppers set aside for 1 hour.
Fry onions until brown, add vegetables and cook a couple of minutes on medium high heat adding a bit of water to just cover the vegetables
Transfer to slow cooker and set to cook
When tender fold through tofu and cook for a further 30 minutes on high
Add salt if required and chopped mint and green chilli

Serving Suggestion

Serving Suggestions

Serve with naan bread or boiled basmati rice Green Chilli Jam or Tamarind Chutney.

Excellent for:

Vegetable: Eggplant, zucchini, carrot, corn wedges, cauliflower, turnip, swede, potato, yams and sweet potato
Legumes: chick peas, black eyed beans, lima beans, white beans, kidney beans, borlotti beans
Lentils: yellow, red, green, split peas, puy lentils
Extra firm tofu, Tempeh

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