Roasted Tandoori Tofu and Vegetable Traybake
with Crispy Chickpeas and Avocado Herb Chutney
Dinner made easy with this Indian-inspired flavour combo. Simply satisfying, and full of plant-based protein and fibre.
Cals 855 · Prot 44 · Carbs 112 · Fat 34
Vegan
45 min
Dinner made easy with this Indian-inspired flavour combo. Simply satisfying, and full of plant-based protein and fibre.
Cals 855 · Prot 44 · Carbs 112 · Fat 34
Vegan
Ingredients
Tofu bake
Firm tofu
9*
300 Grams
Chickpeas
240 Grams
Ginger garlic paste
10 Grams
Tomato paste
30 Grams
Sweet potatoes
400 Grams
Red pepper
1 Piece
Red onion
1 Piece
Olive oil
1 Tbsp
Avocado chutney
Lime
2 Piece
Fresh mint
10 Grams
Garlic cloves
1 Piece
Avocado
1 Piece
Agave syrup
10 ML
Fresh coriander
15 Grams
Salt
0.5 Tsp
Spice mix
Garam masala
2 Grams
Coriander cumin powder
4 Grams
Smoked paprika powder
2 Grams
Curry powder
2 Grams
Black salt
4 Grams
Tandoori masala
2 Grams
Allergens
*9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3577 / 855 |
| Fats (g) | 34.3 |
| of which saturated (g) | 4.5 |
| Carbohydrates (g) | 112 |
| of which sugars (g) | 22.5 |
| Fibers (g) | 29.8 |
| Proteins (g) | 43.6 |
| Salt (g) | 3.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make spice mix
- Preheat the oven to 220°C/200°C fan.
- In a small bowl, combine the garam masala, coriander cumin powder, smoked paprika, curry powder, black salt, and a pinch of tandoori masala (spicy!).
- This is the Spice Mix.
Tip! Sensitive to spice? Go easy on the tandoori masala powder.
2 Marinate tofu
- Drain and cut the tofu into 1 cm thick slabs or cubes and place on a plate.
- In a small bowl, combine the ginger garlic paste, tomato paste, a generous drizzle of olive oil, and half the amount of the Spice Mix (reserving the other half for step 4).
- Mix into a paste and brush over the tofu.
- Set aside.
Tip! For a crispier tofu texture, remove as much water as possible by lightly pressing on the tofu with paper towels.
3 Prep vegetables
- Drain and rinse the chickpeas.
- Peel and chop the sweet potatoes into wedges.
- Deseed and chop the red pepper into small chunks.
- Peel and slice the red onion into wedges.
4 Roast
- Line a baking tray with parchment paper.
- Add the sweet potatoes to one side, the tofu in the middle, and the chickpeas to the other side.
- Drizzle olive oil all over, and sprinkle the remaining Spice mix over the sweet potatoes and chickpeas.
- Roast for 15 min, then add the red pepper and onion, and roast for 10-15 min further until the sweet potatoes are golden brown, and the tofu and chickpeas are slightly crispy.
Tip! Too crowded? Use two roasting pans; one for the tofu, the other for the vegetables.
5 Make Avocado Chutney
- Meanwhile, zest and juice one lime, reserving the rest for garnish.
- Pick the mint leaves. Peel the garlic.
- Cut the avocado in half lengthwise, discard the seed and scoop out the flesh with a spoon.
- To a blender or food processor, add the avocado, the lime zest and juice, garlic, agave syrup, mint leaves, fresh coriander (stems included), and a generous pinch of salt.
- Add a splash of water. Blend on high speed for 1 min, scraping in between, until you get a smooth consistency.
- Transfer to a small bowl.
6 Serve
- Slice the remaining lime into wedges.
- Serve the Roasted Tofu and Vegetables topped with the Avocado Chutney.
- Serve with lime wedges on the side.
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