Vegan Dinners
Tofu Tandoori Marinade
An India Marinade
Tofu Tandoori Marinade is used on anything to give that fresh Indian tandoori flavor... keep a jar of it handy for adding to any vegetable dish or marinate tofu slices for sandwiches.
HINT: For a quick meal, simply add a few tablespoons of the Tofu Tandoori Marinade to some cooked linguni or angel hair pasta, add a few tablespoons of plain soy milk or Silk Soymilk Creamer to thin the marinade into a sauce... throw in some frozen organic sweet peas and eat! This is my idea of gourmet meals without all the fuss. By making extra marinade to have on hand, 90% of my meal preparation is already done.
Ingredients
6 tablespoons paprika
2 teaspoons fennel seeds
1 teaspoon cardamom seeds
2 tablespoons coriander seeds
1 tablespoon Dean & Deluca Tandoori Spices
1 teaspoon ground cumin
1 teaspoon Hawaiian sea salt
1 teaspoon ground black pepper
2 finely chopped onions (yellow or white)
1 whole garlic bulb, peeled and minced
1 package silken tofu
2 cups Plain Silk Soy Milk (plain)
1/4 cup fresh lemon or lime juice
Preparation
Roast the Spices
Place all the spices into a dry heavy bottom skillet and over low heat, roast the spices until you can smell the aromas of each one... this will take about four or five minutes. High heat will burn the spices, so don't try to speed up the roasting process or you'll have to start all over again!
Blend the Spices & Liquids
Pour the roasted spices into a Cuisinart with the knife blade and add all except the soy milk and blend at high speed. (If you don't have a Cuisinart, try a blender or VitaMix.) Drizzle in the soy milk and continue blending until all the milk has been added.
Storage of the Tofu Tandoori Marinade
Pour the concentrate into jars and store in the refrigerator for future use. This mixture should last for 2 1/2 to 3 weeks.
Recipes for A Complete India Dinner
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Copyright © 2004-2008 Betty A. Morgan | |