Grilled Vegetables With Tandoori Sauce
Mira Manek shares an easy recipe to serve alongside your mains.
Cook Time: 30 minutes + 20 minute roast time

Difficulty: Easy
Serves: 3-4 people

INGREDIENTS


½ broccoli
1 pack  tofu medium to firm
1 small pack sugar snaps and baby corn
½ red & yellow bell pepper

For the sauce
5 tbsp yoghurt
2 tbsp tahini 
1½ tbsp tandoori sauce
½ tsp turmeric
¼ tsp cumin powder
juice of ½ lime
¼ tsp salt

For garnishing
½ tsp cumin seeds 
1 tsp white and/ or black sesame seeds

METHOD


  1. Mix together all the ingredients for the sauce.
  2. Cut the tofu into large cubes or rectangular pieces and leave to dry on a few kitchen towels for 10 minutes or longer.
  3. Now chop the vegetables into small pieces.
  4. Heat the tofu in a pan on low heat – so that it becomes firmer and doesn’t break when mixing. Add a little sauce onto each of the pieces and turn, so that the tofu is grilled on both sides.
  5. While the tofu is cooking, toss the vegetables with the sauce. There should be enough sauce to cover all the vegetables. If it seems a little dry, then add a little more yoghurt and tahini.
  6. Taste the sauce and add a little more seasoning if required. Once the tofu is a little cooked (10-15 minutes), add the pieces to the bowl of vegetables and mix gently, careful not to break the tofu pieces.
  7. Now lay the vegetables and tofu on the baking tray and grill for around 15-20 minutes, turning the vegetables a few times.
  8. In a small pan, lightly toast the cumin and sesame seeds for five minutes, and add as a garnishing on the vegetables and tofu before you serve.