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Tikka Tofu with Mint Yoghurt, Fennel and Cardamom Flat Bread
Please include both imperial and metric measurements
250g/8.8oz Provamel tofu cubed
2 tbsp Provamel soya cream
80g Provamel plain soya yoghurt
1 clove garlic minced
1 tbsp chopped ginger
1 tbsp groundnut oil
1 tsp garam masala
2 tbsp chopped tomato
10g /0.35oz coriander stalks
Juice of 1/2 lemon
1/2 tsp turmeric
100gProvamel plain soya yoghurt
1/4 cucumber deseeded
1/4 tsp ground cumin
1 tbsp chopped fresh mint
Salt to taste
1/2 tbsp active dried yeast
1/4 tbsp sugar
200ml/7floz lukewarm water
300g/10.5oz plain flour
6 cardamom pods, skins removed
1/4 tsp fennel seeds
1 tsp salt
1 tbsp extra virgin olive oil
Combine all the marinade ingredients together and blitz in a small food blender.
Coat the Provamel tofu cubes in marinade and leave in the fridge to absorb the flavour while you prepare the rest of the accompaniments, ideally 3 hrs or overnight.
Take the yeast, sugar and water and place in a bowl until it starts to foam, this should take about 5 –10min.
Add the oil to the water yeast mix and lightly crush the fennel and cardamom using a pestle and mortar.
Sift the flour and salt into a large bowl and add the cardamom and fennel seed.
Pour in the yeast mixture and mix, using hands, to form dough.
Turn out onto a floured surface and knead for 10 min.
Put back into a bowl, cover and leave in a warm place to double in size. This should take about 1 to 1 and 1/2 hours.
Divide the dough into 6 balls and roll out flat. Brush each one with a little olive oil and cook for about 1 and 1/2 minutes on each side using a griddle pan. Keep warm in the oven, on a low heat.
Thread the tofu onto bamboo skewers and place under the grill at a medium temperature for 10-15 min, until the tofu has obtained some browning.
While the tofu is grilling combine the mint yoghurt ingredients together in a small bowl.
Serve the tofu wrapped in the flat bread and drizzled in the yoghurt.
Squeeze over a wedge of lemon. If you don’t have time to make the flat breads serve with simple boiled basmati rice. You can experiment with the flat breads by adding in different spices or fresh chopped coriander.