(no) butter (no) chicken
- Number of Servings: 6
Ingredients
tandoori tofuIngredients1 pound firm or extra-firm tofu (cut into bite-sized chunks)2 tablespoons plain soymilk2 tablespoons lemon juice½ tsp garlic powder¼ tsp ginger powder1 ½ tsp ground cumin1 tsp ground coriander1 tsp tandoori masala (or chili powder)½ tsp cayenne pepper¼ tsp ground cardamom¼ tsp ground allspice or cloves¼ tsp fresh-ground black pepper2 tsp tamari or Bragg’s1 tsp oil(no) butter (no) chickenIngredients1 batch tandoori tofu2 tablespoons Earth Balance1 tablespoon oil1 onion, diced1 tablespoon minced garlic¼ tsp ginger powder1 ½ tsp chili powder¾ tsp ground turmeric¾ tsp ground coriander½ tsp ground cinnamon½ tsp ground cumin½ tsp tandoori masala¼ tsp salt1 can (28 oz/798 mL) crushed tomatoes, divided in half1 can sweet potatoes, drained and rinsed well¼ cup coconut cream (the thick part of the coconut milk in the can)
tandoori tofu
Directions:
Combine all ingredients in a shallow dish, place tofu in dish and turn to coat. Let sit for 15 minutes or up to an hour. Spray or grease a cookie sheet and place tofu on it, leaving a little space in between each piece. Turn the broiler on high and broil tofu on the top rack of the oven for 15 minutes, watching it carefully. Remove and pour some of the marinating liquid over the tofu and return it to the oven for 5 more minutes.
(no) butter (no) chicken
Directions:
Melt Earth Balance with oil in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add spices and salt. Cook 1 more minute. Add ½ of the tomatoes, ¼ cup of water and reduce heat to low. Using a hand blender or blender, purée the sweet potatoes with the other half of the tomatoes and the coconut cream until smooth. Add the purée to the pot and increase the heat to medium, stir until bubbly. Add the tandoori tofu and stir to heat through. Serve with rice or naan.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FISH08.
Directions:
Combine all ingredients in a shallow dish, place tofu in dish and turn to coat. Let sit for 15 minutes or up to an hour. Spray or grease a cookie sheet and place tofu on it, leaving a little space in between each piece. Turn the broiler on high and broil tofu on the top rack of the oven for 15 minutes, watching it carefully. Remove and pour some of the marinating liquid over the tofu and return it to the oven for 5 more minutes.
(no) butter (no) chicken
Directions:
Melt Earth Balance with oil in a large pot over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes. Add spices and salt. Cook 1 more minute. Add ½ of the tomatoes, ¼ cup of water and reduce heat to low. Using a hand blender or blender, purée the sweet potatoes with the other half of the tomatoes and the coconut cream until smooth. Add the purée to the pot and increase the heat to medium, stir until bubbly. Add the tandoori tofu and stir to heat through. Serve with rice or naan.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user FISH08.
Nutritional Info Amount Per Serving
- Calories: 186.2
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 371.6 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.5 g
- Protein: 11.0 g
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