This is a great midweek meal, full of the good stuff, really fresh, a little bit spicy and got loads of colour. You can add whatever sides you like, served mine on a chapatti that I girdled, so it was a sort of Indian taco/burrito. But you could have naan for a treat and change the grain to quinoa or pilau rice. Avocado is also nice served with it.
I also used a tandoori spice mix, but you can mix your own if you prefer.
2 x 30g tandoori spice mix I like Geeta's
2 approximately 396g blocks tofu
10 tbsp. coconut yogurt or plant yogurt of choice
2 heaped tbsp. tomato puree
Juice from 1 lemon
1 cucumber peeled into ribbons, or grated.
½ cup coconut yogurt
½ garlic clove finely grated or chopped
1 tsp ground cumin
Good pinch salt and pepper
¼ cup chopped coriander leaves
¼ cup chopped mint leaves
Juice ½ lemon
1 tsp black onion seeds
200g pomegranate seeds
½ cup chopped coriander leaves
1 small red onion diced finely
Juice of 1 lime
Good pinch of salt
Handful thinly sliced radishes
Jalapeno chilli thinly sliced
Handful of mint and coriander leaves
Sliced sugar snap/snow peas
Extra onion seeds or black sesame to garnish
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