Tandoori Coconut Tofu

Ingredients for 2 servings:

• ½ tsp cardamom, ground
• ½ tsp coriander
• 1 pinch of chili
• 1 pinch(s) of pepper
• ½ tsp salt
• 3 cloves garlic
• 3 cm ginger
• ½ onion(s)
• 1 pinch of nutmeg
• 3 tbsp lemon juice
• ½ tsp cumin
• ½ tsp turmeric
• 1 pinch of cinnamon
• 200g tofu
• 1 can coconut milk

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 45 minutes

vegan version with homemade tandoori paste and coconut milk

To make the paste, first heat the ground cardamom, coriander, and chili (amount depending on desired spiciness) in a pan until the spices begin to smell (they should release their aroma, not burn!). Pour the mixture into a container and add the remaining spices. Chop the onion, garlic, and ginger and mix them in, then puree everything with the coconut milk. A small can of coconut milk is sufficient for 200g of tofu. Cut the tofu (any type according to your taste; I use regular firm tofu) into cubes and mix with the sauce. The tofu can now marinate overnight or for a few hours. Cook in the oven at 200°C for about 30 minutes, until the tofu develops a crust, stirring occasionally. You can also use it with rice or in a wrap, as you can read about in my blog.