Ingredients
½ block Cauldron Organic Tofu, drained and pressed for 20 minutes then sliced into ½ cm x 3cm x 3 cm
1 green pepper, cut into large dice
1 red pepper, cut into large dice
For the Tandoori Marinade:
2 tbsp lemon juice
2 tsp ground paprika
1 tsp golden caster sugar
2 tbsp apple cider vinegar
2 tbsp root ginger juice
2 cloves of garlic, crushed
½ tsp garam masala
½ tsp ground cumin
½ tsp chilli powder
¼ tsp ground turmeric
1 small green chilli, finely diced
For the Delhi Slaw:
1/3 small red cabbage, finely shredded
½ red pepper, cut into thin strips
8 radishes, thinly sliced
½ green chilli, deseeded and finely chopped
2 tbsp pomegranate seeds
1 tbsp vegan mayonnaise mixed with ¼ tsp asafoetida
Small bunch of coriander, finely chopped
Small bunch of mint, finely chopped
Squeeze of lemon (to taste)
For the Okra Fries:
200g okra, sliced lengthways in thin, long strips
4 tbsp chickpea flour
½ tsp baking powder
½ tsp garam masala
1 tsp celery salt
½ tsp garlic powder
½ tsp hot chilli powder
125ml sparkling water
Oil for frying
