Spicy Cashew Sauce (Vegan)

Spicy Cashew Sauce

This spicy cashew sauce is absolutely delicious. I’ve been on a vegan cheese kick these past couple of weeks and out of all my vegan cheese recipes, this has got to be one of my top three. I had jalapeños in my fridge and knew that they would be perfect in a vegan spicy cashew sauce. I added some garlic, tomato, cilantro, and spices to the jalapeños and the result was amazing! I served this spicy cashews sauce with some tortillas as an appetizer, along with chickpea meatballs (soon to be posted) and my vegan caramel cheesecake for dessert. 

One of the hardest things to give up is cheese but after discovering the wonderful world of cashews, along with other replacers, vegan cheese just got easier folks! 

Spicy Cashew Sauce
Spicy Cashew Sauce | happygut.ca

Spicy Cashew Sauce
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For Spicy Mixture
  1. 1 tbsp olive oil
  2. 1 clove garlic, chopped
  3. 1/4 cup onions, chopped
  4. 1/4 cup jalapeños, chopped
  5. 1/4 cup tomato, chopped
  6. 1/2-1 tsp chilli flakes
  7. 1/2 tsp cumin
  8. 1/2 tsp salt
  9. pinch of pepper
For Cashew Mixture
  1. 1/2 cup cashews
  2. 1/4 cup nutritional yeast
  3. 1 clove garlic
  4. 1/2 cup chopped cilantro
  5. 1/4 cup olive oil
  6. 1/4 cup almond milk
  7. freshly lemon juice, to taste
Instructions
  1. Heat a frying pan over medium heat and sauté garlic until fragrant.
  2. Add the onions, and mix until the onions get translucent.
  3. Add the jalapeños, tomato, salt, cumin, chilli flakes and pepper and mix until the veggies get soft.
  4. Remove from heat.
  5. In a blender, add the cashews, nutritional yeast, garlic, cilantro, spicy mixture, almond milk, oil, and lemon and blend until smooth.
  6. Enjoy with tortillas, bread, chips or anything else you fancy!
HappyGut http://happygut.ca/
Fore more vegan cheese recipes you can check out my mac ‘n’ cheese recipe

 

 

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Flourless Zucchini Fritters

Flourless Zucchini Fritters

These flourless zucchini fritters come courtesy of my Mama. 🙂 There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking. 

Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself! 

Flourless Zucchini Fritters
Flourless Zucchini Fritters | happygut.ca

Flourless Zucchini Fritters
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Ingredients
  1. 2 cups chickpea flour (besan)
  2. 2 tsp salt
  3. 1/2 tsp chilli powder
  4. 1 tsp coriander powder
  5. *optional - 1 tsp pomegranate seed powder (also known as "anardana")
  6. 1/2 cup cilantro, chopped
  7. 1/3 cup onion, chopped
  8. 1/2 cup shredded zucchini
  9. 1/2-1 chilli, chopped
  10. 1&1/4 cup water
  11. 1 tsp baking powder
  12. and any other veggies you want (spinach, kale, cauliflower, etc.)
  13. coconut oil, for pan frying
Instructions
  1. Add the chickpea flour with all of the spices into a bowl and mix well.
  2. Add the cilantro, onion, zucchini and any other veggies you are including and mix.
  3. Add the water mix until it is nicely combined.
  4. Add the baking powder.
  5. Heat up a frying pan over medium heat.
  6. Add a couple of tbsp of coconut oil and wait until the pan is out.
  7. Using a 1/3 cup, pour the chickpea batter onto the pain and wait a couple of minutes.
  8. Flip and so the same on the other side, it should be a golden brown colour.
  9. Continue until you are done the batter.
  10. Enjoy!
HappyGut http://happygut.ca/
For more chickpea flour recipes you can check out my 2-ingredient chickpea flour wrap and my chickpea pattie recipe.

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Lunch in a Mason Jar Recipes – Chickpea Salad

Lunch in a Mason Jar Recipes

Friends, I’ve been pretty excited to do this series: Lunch in a Mason Jar Recipes! Many people have been asking me for quick, healthy lunch ideas. I love lunch in a mason jar recipes. They are quick to make, you can store them for 3-5 days and, most importantly, they are really pretty! 

I have tried to make it a point to spend less money on lunch! Lunch is expensive folks and (usually) not as healthy as the things I make it home. It’s a lose lose: expensive and unhealthy. Salad jars will be the name of the game for a bit, until I get tired of them and opt for something else. 😛 In the meantime though, ode to salads!

I’m a sucker for bean salads. They are so versatile! Lemon, garlic, olive oil and a few spices can go a long way. You can see my http://happygut.ca/black-bean-tomato-avocado-salad/ for another super easy and yummy recipe. The next salads I have in the line-up are a mexican salad and a tofu asian salad! Keep your eyes open. Have any other lunch in a mason jar recipes you’d like to try? Let me know and I’ll give it a shot! Feedback is very much appreciated. 🙂

Lunch in a Mason Jar Recipes - Chickpea Salad
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Ingredients
  1. 2 tbsp olive oil
  2. 2 tbsp lemon
  3. 1 clove garlic
  4. pinch of salt and pepper
  5. 1 cup chickpeas (cooked or from the can)
  6. 1 green onion, chopped
  7. 1/3 cup cherry tomatoes
  8. 1 cup spinach
Instructions
  1. In a medium sized mason jar, add the olive oil, lemon juice, garlic, salt and pepper.
  2. Add the chickpeas.
  3. Add the green onion.
  4. Add the cherry tomatoes.
  5. Add the spinach.
  6. Will keep in the fridge for about 3 days.
  7. Enjoy!
HappyGut http://happygut.ca/

 

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Black Bean Tomato Avocado Salad

Black Bean Tomato Avocado Salad

This black bean tomato avocado salad with garlic and cilantro is my go-to weekday meal. Not only is it incredibly easy but it is very delicious. 🙂 I make so many variations of this depending on what veggies I have in the fridge. Feel free to use this as your base and go to town depending on what you have on hand! Sometimes I add some cumin and fresh chilli pepper (chopped) or chilli flakes. Feel free to add any of those if you like your salads spicy. You could also add some more tang by adding apple cider vinegar or some sweet by adding some maple syrup. Don’t be afraid to experiment! It also keeps really well in the fridge. I’ve definitely had this 3 days later and it still tastes great. 

I eat this usually as the main meal but it also makes a great side dish or a crowd pleaser for a potluck! 

Black Bean Tomato Avocado Salad
Black Bean Tomato Avocado Salad | happygut.ca
Black Bean Tomato Avocado Salad
Black Bean Tomato Avocado Salad | happygut.ca

You can also try my my Spicy Tofu with Kale for another quick and easy weekday meal idea. 🙂 

Black Bean Tomato Avocado Salad
Serves 2
A great quick, yummy and healthy weekday meal.
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 1 large can black beans
  2. 1-2 cloves chopped garlic
  3. 1 cup baby tomato
  4. 1 cup chopped cucumber
  5. 1/2 cup chopped cilantro
  6. 1/3 cup chopped green onions
  7. 1 avocado, chopped
  8. 1/4 cup olive oil
  9. lemon, to taste
  10. salt, to taste
  11. pepper, to taste
Instructions
  1. Throw all the ingredients into a bowl and there you have 'er! 🙂
Notes
  1. Sometimes I add some freshly chopped chilli pepper if I'm in the mood. Go for it if you like your salads spicy. 😉
HappyGut http://happygut.ca/
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Canned Mixed Bean Salad Recipe

Canned Mixed Bean Salad Recipe

This canned mixed bean salad recipe is courtesy of my super duper Mama-in-law. 🙂  

Even though it’s April, it seems that Winter has just arrived in Toronto – we had the biggest snowstorm this past week!

Lucky for me, I had the good fortune to spend this past week on a Caribbean cruise with my Mama. Friends, it was absolutely amazing. I’d never been on a cruise before and now I know why people are cruisers for life. It’s basically a 5-star resort on a ship, in the middle of the ocean. I was a bit worried about the food situation (being gluten-free and vegan isn’t always very easy) but I had no reason to fear! The food was incredible and they were very accommodating to gluten-free and vegan diets! We cruised with Holland American who have impeccable service.

Anywho, I arrived 2 days ago and was not ready for a Toronto winter in April! To keep up with my Caribbean spirits, I have decided to share a summer canned mixed bean salad recipe. This salad is incredibly satisfying with it’s sweet and spicy flavours. It’s basically a flavour party in your mouth. Plus, it’s perfect for the summer! Bring some Caribbean in your life. 😛 Enjoy! 

Canned Mixed Bean Salad Recipe
Canned Mixed Bean Salad Recipe | happygut.ca
Canned Mixed Bean Salad Recipe
This canned mixed bean salad recipe is the perfect spring and summer salad. Not only is it super delicious but it is incredibly quick and easy to make!
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Ingredients
  1. 1 can of bean medley, rinsed & drained
  2. 1 tomato, chopped
  3. 1 mango, chopped
  4. 1/2 red pepper, chopped
  5. 1 avocado
  6. 1/2 red onion, chopped
  7. 1/2 cup chopped fresh coriander
  8. 1-2 Tbsp lemon juice
  9. 1/2-1 Tbsp hot chilli sauce
  10. 1 Tbsp maple syrup
  11. salt & pepper to taste
Instructions
  1. Mix all the the ingredients & refrigerate for at least 2 hours before serving.
HappyGut http://happygut.ca/
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Chickpea Flour Wrap (with Video)

Chickpea Flour Wrap

This chickpea flour wrap is a vegan/gluten-free/grain-free person’s best friend. 🙂 I have been experimenting with going grain-free recently which my gut my has been lovin’. I eat a lot of Indian-Pakistani food (that’s where my blood is from!) and so wanted a roti replacement as I LOVE roti! Before going grain-free I would usually make my gluten-free buckwheat flour chapati/roti, but now needed a replacement.

(*Update: a reader just told me that buckwheat is in fact a seed, not a grain! 

“While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.”

Source: whfoods.org)

There is a traditional chickpea flour roti in India/Pakistan that they call “Besan Roti.” My Mom sometimes makes it and it’s delicious. The only problem though is that it is traditional quite stiff and not as malleable as regular roti. I used my Mama’s recipe as a template and adjusted it to make it more roti like. The result? Perfection. 🙂 Plus, only 2 ingredients are required! See my video and recipe for my chickpea flour wrap below. 

Chickpea Flour Wrap
Chickpea Flour Wrap | happygut.ca

Chickpea Flour Wrap
Yields 2
This chickpea flour wrap is absolutely perfect. It's vegan, gluten-free and grain-free. Plus, it only requires two ingredients. Incredibly easy to make!
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Ingredients
  1. 1 cup chickpea flour
  2. 1 cup water
  3. Oil, for pan frying.
optional seasoning
  1. 1/2 tsp salt
  2. 1/2 tsp cumin
  3. 1/2 tsp paprika
  4. 1/4 cup chopped cilantro
  5. and whatever else you think will be yummy!
Instructions
  1. Pour a couple of tbsp of oil into a small bowl and set aside.
  2. Heat a large non-stick large frying pan over medium heat.
  3. Combine the chickpea flour, water and spices, if using, into a bowl and whisk very well.
  4. Add a few drops of oil into the pan and coat the pan.
  5. Using a 1/3 cup measuring cup for smaller wraps and 1/2 measuring cup for larger wraps, spoon out the chickpea into the pan.
  6. Use a spoon to spread out the batter in a circular motion making sure to cover any holes in the batter. You want it as thin as a crepe.
  7. Wait a couple of minutes and then flip over. (Each side should start to turn brown with brown spots). Cook for another couple of minutes on that side and then serve.
  8. Can be eaten hot or cold.
Notes
  1. If I'm using a pan that isn't very "non-stick" sometimes I dip a spoon into the oil and spread the oil around the edges of the pancake so that it's easier to flip.
HappyGut http://happygut.ca/
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Tofu Scramble Recipe Nutritional Yeast

Tofu Scramble Recipe Nutritional Yeast

I love tofu scramble. I’ve tried many variations of tofu scramble over the years but this tofu scramble recipe with nutritional yeast is absolutely amazing! Nutritional yeast is so versatile and is a vegan’s best friend. 🙂 It’s a terrific veggie/vegan dietary supplement and has a nutty (some even say cheesy) flavour. It’s also rich in vitamin B-12 and packed with protein –1 heaping tbsp has about 8 grams! Aside from it’s nutritional benefits and awesome taste, nutritional yeast is also a wonderful yellow colour! I like my tofu scramble to look like scrambled eggs (this way I get to trick the meat-eaters :P) and so the addition of nutritional yeast is perfect! This recipe came out so wonderfully delicious and satisfying – try it for yourself and see. 😉 I had it with some hummus and avocado. 

Tofu Scramble Recipe Nutritional Yeast
Tofu Scramble Recipe Nutritional Yeast | happygut.ca

 

Tofu Scramble Recipe Nutritional Yeast
Tofu Scramble Recipe Nutritional Yeast | happygut.ca
Tofu Scramble Recipe Nutritional Yeast
Serves 2
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Ingredients
  1. 1 block tofu
  2. 1 tbsp olive oil
  3. 2 tbsp nutritional yeast
  4. 1-2 cloves garlic, chopped
  5. 2 green onions, chopped
  6. 1/4 cup salsa/chopped tomatoes
  7. 4 handfuls of spinach
  8. 2 tbsp pesto, optional
  9. 1-2 tsp chilli flakes
  10. salt & pepper to taste
  11. freshly chopped cilantro for garnish, optional
Instructions
  1. Drain tofu (I usually do this by placing it between 2 plates, putting something heavy on top, and letting it sit for about 10-20 minutes and then draining the excess water).
  2. Crumble up the tofu with your hands and set aside.
  3. Heat oil in a frying pan over medium heat.
  4. When hot, add the chopped garlic and sauté until fragrant.
  5. Next, add the crumbled tofu along with the onions, salsa/tomatoes, nutritional yeast, spinach and pesto, if using. Mix well.
  6. Add all the remaining spices and let cook for abut 5 minutes.
  7. Adjust spices to taste.
  8. If you like, garnish with some chopped cilantro and hummus and avocado.
HappyGut http://happygut.ca/
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Paleo Coconut Flour Naan

Paleo Coconut Flour Naan | happygut.ca

This paleo coconut flour naan was such an exciting discovery! I LOVE naan and grew up with amazing Afghani naan courtesy of the countless Afghani shops in our neighbourhood (thank you Toronto!). Since trying to cut down on the grains though, I am always experimenting with grain free versions of my favourite grain-filled stuff. I was surprised of how easy this paleo coconut flour naan turned out!

Paleo Coconut Flour Naan | happygut.ca
Paleo Coconut Flour Naan | happygut.ca

Directions for Paleo Coconut Flour Naan

  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch (also known as tapioca flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 tsp cumin, optional
  • 1/4 tsp garlic powder, optional
  • *4 chia eggs (4 tbsp of ground white chia + 1/2 cup water)
  • 1/4 cup full fat coconut milk (Full fat coconut milk from the can works best. Almond milk will also work though you may need to add more water and will have a stronger chia taste, I haven’t tried any other dairy free milks yet.)
  • oil, for frying

*You can use black ground chia as well but it will have a stronger chia-like taste. If you don’t have chia and are not vegan,  you can use regular eggs instead. I haven’t tried it with regular eggs but I assume it will work.

Directions for Paleo Coconut Flour Naan

  1. Combine the ground chia with the 1/2 cup water and set aside.
  2. Meanwhile, combine the coconut flour, tapioca flour, baking powder, baking soda, salt and spices (if using) and mix well.
  3. Add the dairy free milk and the chia mixture and mix well. The dough/batter should be easily spreadable but not as liquidly as pancake batter. Add some more milk/water if it’s too thick.
  4. Heat a tbsp of oil in a frying pan over medium heat.
  5. When the pan is hot, use a 1/3 measuring cup and slowly pour the naan batter in the pan.
  6. Use a spoon to spread out and pat the batter in a circular motion making sure to cover any holes in the batter. We want a complete naan. 🙂 Don’t spread it out too thin or else it will be like a crepe / may break. I spread my batter out to be about 1/8 inch thick.
  7. Wait  3-6 minutes before you flip the naan to make sure it cooks completely. Wait another 3-6 minutes for the other side and continue flipping until you get some nice dark brown spots.
  8. Remove from pan, coat with some oil, if desired and serve hot.
  9. Enjoy!

 

 

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Vegan Winter Salads (with protein)

Vegan Winter Salads | Happygut.ca

Sigh, vegan winter salads….the best type of salads! I love salads and eat them all year round. Eating salads is the summer is super easy and refreshing. Having salads in the winter though is not always awesome. My criteria for vegan winter salads: it has be warm and complete with protein (and, of course, delicious and easy).

I was invited to a potluck a couple of weeks ago and decided to bring a salad. In my search for vegan winter salads, I came up with so many delicious options that I decided to bookmark and share with you. 🙂

See below for my roundup for the best vegan winter salads.

All of the salads are complete with protein. The first section of salads calls for lentils, the second section has tofu and the last section has some other type of veggie protein.

I’ve indicated whether the salads are

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Nightshade free

A few of the salads call for some dairy but I have provided options to veganize.

Let me know if you try them out, and how you like them. 🙂

Vegan Winter Salads with LENTILS and…

Yam & Brussel Sprout
Lentil Salad | In Pursuit of More
Lentil Salad | In Pursuit of More

By In Pursuit Of More

Ingredients: 8
Main items:
lentils, yam, brussel sprouts, balsamic vinaigrette

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Nut free
✓ Sugar free
✓ Nightshade free

Get recipe here.

Spinach & Mushroom
Lentil Salad | Tales of a Kitchen
Lentil Salad | Tales of a Kitchen

By Tales of a Kitchen

Ingredients: 15
Main items:
mushrooms, spinach, carrot

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Nightshade free

Get recipe here.

Spinach & Quinoa
Lentil Salad | Simply Quinoa
Lentil Salad | Simply Quinoa

By Simply Quinoa

Ingredients: 14
Main items:
fennel, quinoa, spinach, pine nuts

✓ Gluten free
✓ Vegan
✓ Sugar free (*has maple syrup)
✓ Nightshade free

Get recipe here.

Potatoes & Pickles
Lentil Salad | Vegan Insanity
Lentil Salad | Vegan Insanity

By Vegan Insanity

Ingredients: 13
Main items:
potatoes, capers, dill pickle

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free

Get recipe here.

Salads for a Crowd Winter Salads with LENTILS and…

Roasted Veggies & Apples
Lentil Salad | Green Evi
Lentil Salad | Green Evi

By Green Evi

Ingredients: 16
Main items:
lentils, beetroot, sweet potato, apple, almond

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Sugar free (*has maple syrup)
✓ Nightshade free

Get recipe here.

Carrot, Leek & Arugula
Lentil Salad | Craving Something Healthy
Lentil Salad | Craving Something Healthy

By Craving Something Healthy

Ingredients: 10
Main items:
carrot, parsnip, leek, arugula

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free (*has honey)
✓ Nightshade free

Get recipe here.

Note: Replace honey with maple syrup to make vegan. 

Squash & Tahini Sauce
Lentil Salad | Coconut & Berries
Lentil Salad | Coconut & Berries

By Coconut & Berries

Ingredients: 15
Main items:
lentils, squash, tahini

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free (*has maple syrup)
✓ Nightshade free

Get recipe here.

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Vegan Winter Salads with TOFU and…

Kale & Indian Spices
Tofu Salad | Happygut
Tofu Salad | Happygut

By HappyGut

Ingredients: 14
Main items:
kale, cilantro, green onion, indian spices

✓ Gluten free
✓ Grain free
✓ Vegan
✓ *Nut free
✓ Sugar free

Get recipe here.

*Note: Remove nuts if nut free. 

Brussel Sprouts
Tofu Salad | Vanilla & Spice
Tofu Salad | Vanilla & Spice

By Vanilla & Spice

Ingredients: 13
Main items:
brussel sprouts, sweet potato, pecan

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Nightshade free

Get recipe here.

Kale & Sriracha
Tofu Salad | Vegetarian Gastronomy
Tofu Salad | Vegetarian Gastronomy

By Vegetarian Gastronomy

Ingredients: 12
Main items:
kale, carrots, sriracha, vegan mayo

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Nut free
✓ Sugar free (*has maple syrup)

Get recipe here.

Vegan Winter Salads with TOFU and…

Kale & Peanut Sauce
Tofu Salad | Get Off Your Tush & Cook
Tofu Salad | Get Off Your Tush & Cook

By Get Off Your Tush & Cook

Ingredients: 15
Main items:
kale, onion, carrots, cucumber, peanut butter, peanuts

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Sugar free (*has agave)

Get recipe here.

Mushrooms
Tofu Salad | Lady & Pops
Tofu Salad | Lady & Pups

By Lady & Pups

Ingredients: 15
Main items:
mushrooms, greens, miso

✓ Gluten free
✓ Grain free
✓ *Vegan
✓ Nut free
✓ Nightshade free

Get recipe here.

*Note: Replace mayo with vegan may to make vegan. 

Eggplant & Zucchini
Tofu Salad | Greek Vegetarian
Tofu Salad | Greek Vegetarian

By Greek Vegetarian

Ingredients: 10
Main items:
eggplant, zucchini, arugula, pistachio

✓ Gluten free
✓ Grain free
✓ *Vegan
✓ Sugar free

Get recipe here.

*Note: Remove feta to make vegan. 

Vegan Winter Salads with…

Kale & Northern Beans
Bean Salad | Fat Free Vegan
Bean Salad | Fat Free Vegan

By Fat Free Vegan

Ingredients: 12
Main items:
kale, bok choy, carrots, cabbage, northern beans

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Nightshade free

Get recipe here.

Black Beans & Sweet Potato
Bean Salad | Oh She Glows
Bean Salad | Oh She Glows

By Oh She Glows

Ingredients: 13
Main items:
black bean, sweet potato, onion, cilantro

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Soy free
✓ Nut free
✓ Sugar free
✓ Nightshade free

Get recipe here.

Tempeh & Vegetables
Tempeh Salad | Vegan Yack Attack
Tempeh Salad | Vegan Yack Attack

By Vegan Yack Attack

Ingredients: 13
Main items:
tempeh, red onion, baby bella, romain lettuce, cherry tomato

✓ Gluten free
✓ Grain free
✓ Vegan
✓ Nut free
✓ Sugar free

Get recipe here.

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Easy & Delicious Tandoori Tofu

Tandoori Tofu | Happygut.ca

This is by far the best tandoori tofu recipe. I have tried many over the years and this one takes the cake! (or tofu, hehe).

My aunt who is a fabulous cook uses this recipe for chicken, I just replaced the chicken for tofu and it was delicious! Not only that, but it was incredibly easy to make – the perfect quick weekday meal.

Ideally, you will want to prep this the night before.

Ingredients for Tandoori Tofu

  • 1 block extra firm tofu, sliced
  • 1 cup yogurt (use vegan yogurt if you’re vegan)
  • 2 tbsp fresh garlic, chopped
  • 1/2 tsp salt (or to taste)
  • 1/2-2 tsp red chilli powder (I use 2 but I like it spicy!)
  • 3 tbsp freshly squeezed lemon juice

Directions for Tandoori Tofu

  1. Combine all the ingredients, except the tofu, into a bowl
  2. Add tofu slices to the sauce mixture and ensure that all the tofu is covered with the sauce
  3. Marinade overnight in the fridge (or a couple of hours)
  4. Pre-heat oven to 400 on bake
  5. Oil a baking tray and place tofu onto tray (you will have excess sauce, use it as a dip if you please!)
  6. Cover baking dish with foil and bake for about 40 minutes
  7. Remove the foil paper and broil each side for about 5-10 minutes

Enjoy! 🙂

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