Grilled Vegetables and Tofu with Tandoori Sauce

15 Minutes prep, 35 Minutes cook

Serves 3

Ingredients

For the vegetables

½ broccoli

1 pack medium to firm tofu (349g pack)

1 small pack sugar snaps and baby corn (200g)

½ red / yellow bell pepper

For the sauce

5 tbsps yoghurt

2 tbsps tahini

1½ tsps tandoori sauce

½ tsp turmeric

¼ tsp cumin powder

juice of ½ lime

¼ tsp salt

For the garnish

½ tsp cumin seeds

1 tsp white and/or black sesame seeds

Method

Mix together all the ingredients for the sauce.

Cut the tofu into large cubes or rectangular pieces and leave to dry on a few kitchen towels for at least 10 minutes.

Now chop the vegetables into small pieces. Heat the tofu in a pan on low heat – so that it becomes more firm 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.

While the tofu is cooking, add the vegetables into the sauce and mix together thoroughly. There should be enough sauce to cover all the vegetables. If it seems a little dry, then add a little more yoghurt and tahini. Taste the sauce and add a little more tandoori sauce if required.

Once the tofu is a little cooked (this should take 10-15 minutes), add the pieces into the bowl of vegetables and mix gently - careful not to break the tofu pieces. Now lay the vegetables and tofu on the baking tray and grill for around 15-20 minutes, turning the vegetables a few times.

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.