Tandoori Tofu & Seitan

Since I've recently been so inspired with yogurt, I decided to marinade some tofu, seitan (recipe below) and chicken with the Patak's tandoori paste.  I followed the recipe on the bottle (recipe below).  I mixed the chicken, seitan and tofu together to marinade.  (Probably should of separated the vegetarian and the non-veg..)  It's marinating at the moment, I will try it tonight and see if the vegetarian version taste as good as the chicken!  It's my first time making tandoori-anything, as I have never purchased Patak's product before.  I am using extra-firm tofu.

Update: I just had my dinner.  And I have to say, chicken was the best.  The tofu was not bad, but I think next time I might cut it thinner as tofu didn't soak in the flavour of the paste as well as meat did.  The seitan was not bad either, but I think it might be better if I could somehow mix the paste in the seitan instead of just coating it when cooking.  I served it with store bought naan bread and home made tzatziki sauce (plain yogurt, cucumber and garlic.  Make sure you take out the seeds from the cucumber and squeeze out the water as much as you can).  I omitted the salt in the tzatziki sauce, since I figured I would get plenty from the bread and chicken/tofu/seitan.  I sliced all of it, the big piece at the top is the chicken, the 4 rectangular pieces is the cut up tofu, and the brown pieces is cut up seitan.

I had cooked the chicken and the tofu in the same baking plate in the oven and the tofu leaked out so much water! In the end, it worked out as the chicken turned out so juicy.  Here's exactly what I did.

Chicken & tofu tandoori

2 boneless chicken breast sliced in half to make it thinner
1 block of extra firm extra firm tofu sliced into 8 slices.
4 tbsp of Patak's tandoori paste
3 tbsp of plain yogurt

Mix tandoori paste and yogurt.  Add chicken and tofu to the marinade.  Marinate for the day.
Dumped all of it into a baking sheet and cooked at 350 for 30 min, turning once half way through.  I had the seitan with the marinade and in the oven as well for about 25 minutes turning half way through.

For the seitan, I got this recipe from a friend of mine (I halved the recipe and I did not bake the seitan before marinating with the tandoori sauce, since it will be cooked in the oven later).

Seitan

1 cup vital wheat gluten
3 tbsp nutritional yeast
1 tsp dry herb: thyme or basil
1/4 cup soy sauce (use less if want to be less salty - substitute with more water)
1 tbsp oil
1/2 cup water

preheat oven to 375 C
mix dry ingredients, mix wet ingredients separately
mix dry + wet ingredients quickly molding into a ball or roll into a cylinder shape and cut into small 1/2 inches slices
lay slices onto a bakin skeet and bake for 8-10 min then flip and back for another 3 mins.

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