Indian Tofu Shashlik with Tomato Salad & Mango Chutney
Griddled garam masala spiced tofu, pepper and onion served with tomato, cucumber and onion salad, pickles, mango chutney and flatbread
Ingredients
- 1 Block of Firm Smoked Tofu
- 1 Yellow Pepper
- 1 Green Pepper
- 1 Large Shallot (or Large Red Onion)
- 1 Small Red Onion
- 12 Cherry Tomatoes
- 1/2 Cucumber
- 4 Tbsp Garam Masala
- 2 Tbsp Olive Oil
- 1 Tbsp Maple Syrup
- Mango Chutney, Pickled Cabbage and Flatbread to serve
Method
- Squeeze the smoked tofu with the palm of your hand against a board over the sink to remove any excess water and chop into chunky cubes. Place in a bowl and scatter across 1/2 the garam masala, turning the pieces to evenly coat. Next add 1/2 the maple syrup to evenly coat for an instant marinade.
- Put a large frying pan on a medium heat and add 1/2 the oil. Add the tofu pieces to the pan and use tongs to turn over each piece once starting to char on each side for a total of around 15-18 minutes.
- Wash, deseed and chop the yellow pepper and green pepper into chunky slices. Halve the large shallot lengthways and cut into long wedges.
- Put a separate griddle pan on a medium heat. Add the remaining oil and carefully arrange the yellow pepper, green pepper and large shallot slices in rows. Sprinkle 1/2 of the remaining garam masala and drizzle 1/2 the remaining maple syrup evenly across the vegetables and cook for about 6-8 minutes until starting to char on one side. Use tongs to carefully turn the vegetables over, before repeating the sprinkling of the garam masala and drizzling of the maple syrup to cook for a further 6-8 minutes until nicely charred.
- Meanwhile prepare the salad in a separate bowl by peeling and dicing the small red onion. Then wash the cherry tomatoes and cucumber before cutting into small cubes and adding to the diced red onion.
- Serve the tofu shashlik immediately with the sides including salad, mango chutney, pickled cabbage and flatbread.