Chargrilled Tofu Tikka Massala Naan Wrap With Coconut Yoghurt, Pickled Onion & Coriander
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a grill or griddle pan and a saucepan. If you donāt have a grill pan, any pan that can withstand high heat will work well. This will help the tofu pieces get nicely charred. Alternatively, you can follow the instructions to oven-bake the tofu instead.
STEP 2
Place your saucepan over medium heat and add the tikka sauce. Heat gently until bubbling. Once piping hot, turn off the heat and cover to keep warm.
STEP 3
In the meantime, tear the tofu into bite-sized pieces using your hands and add it to a mixing bowl along with a generous drizzle of olive oil and the marinade dry mix. Toss until everything is evenly coated.
STEP 4
Place your grill pan over medium-high to high heat to preheat. Once hot, add the flatbreads one by one and dry grill for 1 minute on each side until warmed through. Set aside and keep warm.
Brush or spray the grill pan with oil, then add the marinaded tofu pieces in a single layer. Grill for 2 to 3 minutes per side, or until char marks form and the tofu releases easily from the pan. Season to taste with salt and freshly ground black pepper.
Alternatively, you can roast the marinated tofu in the oven at 220Ā°C / 200Ā°C fan for 20-25 minutes, until crispy and charred at the edges.
STEP 5
To serve, spread the tikka sauce over the flatbreads and top with the chargrilled tofu. Finish with dollops of coconut yoghurt,Ā red wineĀ vinegar pickled red onion,Ā and a garnish of picked coriander leaves. Enjoy!
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Chargrilled Tofu Tikka Massala Naan Wrap With Coconut Yoghurt, Pickled Onion & Coriander
Chargrilled Tofu Tikka Massala Naan Wrap With Coconut Yoghurt, Pickled Onion & Coriander
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a grill or griddle pan and a saucepan. If you donāt have a grill pan, any pan that can withstand high heat will work well. This will help the tofu pieces get nicely charred. Alternatively, you can follow the instructions to oven-bake the tofu instead.
STEP 2
Place your saucepan over medium heat and add the tikka sauce. Heat gently until bubbling. Once piping hot, turn off the heat and cover to keep warm.
STEP 3
In the meantime, tear the tofu into bite-sized pieces using your hands and add it to a mixing bowl along with a generous drizzle of olive oil and the marinade dry mix. Toss until everything is evenly coated.
STEP 4
Place your grill pan over medium-high to high heat to preheat. Once hot, add the flatbreads one by one and dry grill for 1 minute on each side until warmed through. Set aside and keep warm.
Brush or spray the grill pan with oil, then add the marinaded tofu pieces in a single layer. Grill for 2 to 3 minutes per side, or until char marks form and the tofu releases easily from the pan. Season to taste with salt and freshly ground black pepper.
Alternatively, you can roast the marinated tofu in the oven at 220Ā°C / 200Ā°C fan for 20-25 minutes, until crispy and charred at the edges.
STEP 5
To serve, spread the tikka sauce over the flatbreads and top with the chargrilled tofu. Finish with dollops of coconut yoghurt,Ā red wineĀ vinegar pickled red onion,Ā and a garnish of picked coriander leaves. Enjoy!
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Description
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Take out a grill or griddle pan and a saucepan. If you donāt have a grill pan, any pan that can withstand high heat will work well. This will help the tofu pieces get nicely charred. Alternatively, you can follow the instructions to oven-bake the tofu instead.
STEP 2
Place your saucepan over medium heat and add the tikka sauce. Heat gently until bubbling. Once piping hot, turn off the heat and cover to keep warm.
STEP 3
In the meantime, tear the tofu into bite-sized pieces using your hands and add it to a mixing bowl along with a generous drizzle of olive oil and the marinade dry mix. Toss until everything is evenly coated.
STEP 4
Place your grill pan over medium-high to high heat to preheat. Once hot, add the flatbreads one by one and dry grill for 1 minute on each side until warmed through. Set aside and keep warm.
Brush or spray the grill pan with oil, then add the marinaded tofu pieces in a single layer. Grill for 2 to 3 minutes per side, or until char marks form and the tofu releases easily from the pan. Season to taste with salt and freshly ground black pepper.
Alternatively, you can roast the marinated tofu in the oven at 220Ā°C / 200Ā°C fan for 20-25 minutes, until crispy and charred at the edges.
STEP 5
To serve, spread the tikka sauce over the flatbreads and top with the chargrilled tofu. Finish with dollops of coconut yoghurt,Ā red wineĀ vinegar pickled red onion,Ā and a garnish of picked coriander leaves. Enjoy!
