Going out to an Indian restaurant has some hidden dangers! Avoiding the creamy curries is the obvious thing to do, but there are some dishes that are less obvious. Tikka is one of these - the meat is marinaded in yoghurt.
Before I became vegan I had a previous version of this tikka recipe that used chicken. It will still work! This is my new version, using tofu with soya yoghurt.
Ingredients
- 1 tsp coriander powder
- 2 tsp garam masala powder
- 1 tsp paprika
- Pinch chilli powder (or more if you like it hot)
- ½ tsp turmeric
- Black pepper
- Pack of firm tofu (e.g. toofoo)
- 5 dessert spoons soya yoghurt
- 2 tsp lemon juice
- 1 dessert spoon tomato puree
- 2 cloves garlic (leave out for low FODMAP)
- Piece of ginger
Method
- Press the tofu if needed (if the tofu is floating in water, it will need pressing).
- Mix the dry spices, yoghurt, tomato puree and lemon juice. Crush the garlic and grate the ginger. Stir both into mixture. Leave out the garlic to make it low-FODMAP.
- Cut the tofu into bitesize pieces and coat with marinade. Leave to marinade in the fridge for as long as possible – the longer the better.
- Remove from fridge and arrange on a grill pan.
- Place the tofu pieces under the grill for around 15-20 minutes, or until cooked.