Tandoori Tofu with Millet Tabbouleh

Ingredients

• 400g firm tofu, pressed and cubed
• 1/4 cup coconut yogurt
• 2 tbsp ginger-garlic paste
• 1 green chilli, minced
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• 1 tsp cumin powder
• 1 tsp garam masala
• juice of 1 lime
• salt to taste
• For tabbouleh: 200g cooked millet
• 1 bunch fresh cilantro, chopped
• 1/2 bunch fresh mint, chopped
• 2 tomatoes, diced
• 1 cucumber, diced
• 2 tbsp lemon juice
• 2 tbsp olive oil

Method

1. Marinate tofu cubes in coconut yogurt, ginger-garlic paste, spices, lime, and salt for 20 minutes.
2. Spread tofu on a baking sheet; roast at 200°C for 15-18 minutes until golden and slightly charred.
3. Meanwhile, prepare tabbouleh by combining cooked millet with fresh herbs, tomatoes, cucumber, lemon juice, and olive oil.
4. Season tabbouleh with salt and pepper.
5. Remove tofu from oven and drizzle with any remaining marinade.
6. Serve tandoori tofu alongside millet tabbouleh garnished with extra cilantro.