Tandoori Tofu Masala “salad”

Photo by: ChefPriyanka

Tandoori Tofu Masala “salad”

Food Ingredients:
1 cup firm cubed tofu (I use Nasoya) 4 tablespoons tandoori masala (recipe BELOW or store-bought) 1 tablespoon cayenne pepper (or to taste) 2 tablespoons lemon juice (freshly squeezed)- plus extra for cooking 1 teaspoon salt coarse black pepper- few grinds 3 cloves garlic- crushed and minced 2 tablespoons freshly grated ginger 4 dried cayenne chilies- cut in half 1/2 white onion- sliced in rainbows 1/2 green bell pepper- thinly sliced (almost julienned) 3/4 cup yellow cherry tomatoes- cut in half good handful of cilantro- washed and finely chopped 1 tablespoon PAM (original)/ olive oil romaine lettuce leaves (for garnishing) chat masala (for garnishing, optional) Tandoori Masala: 1 tablespoon cumin powder 1 tablespoon coriander powder 1 tablespoon fenugreek (methi) powder 1 tablespoon chili powder 1 teaspoon turmeric 1 teaspoon garlic powder 1 teaspoon cinnamon 1 teaspoon ginger powder 1 teaspoon black pepper 1 teaspoon nutmeg (freshly grated preferably) 1/2 teaspoon clove powder

Recipe preparation:
1 In a medium sized bowl place tofu. Add tandoori masala, salt, pepper, cayenne pepper, and lemon juice. Combine well, until each piece is coated and red. Wrap with plastic wrap, and place in the fridge. Marinate for 2 hours (or more). 2 In a medium-sized skillet spray with PAM and add oil and set over medium flame. Add onions, peppers and garlic. Saute for about 2 minutes, then add grated ginger. Add chilies with seeds and all. Saute for about another 2 minutes. After the onions and peppers are slightly browned and soft (not caramelized), add tofu. Saute for another 2-3 minutes. You want the tofu to become a lil browned and soft. Add a squeeze of lemon juice and combine. 3 After everything is well combine and veggies and cooked and tofu is soft, taste for salt, and add as needed. Remove from heat and mix in cherry tomatoes. Add cilantro and mix. 4 On a serving platter, place lettuce leave and place tofu over half of the leaves. Sprinkle with a little chat masala and cilantro. Can be served warm or at room temperature. Can be eaten alone or with naan. 5 For Tandoori Masala: 6 Mix all ingredients together. If starting with whole spices, lightly roast them over the stove, and grind in a coffee grinder.

Recipe source: Foodista recipe