TANDOORI TACOS
SERVES: 2 > PREP TIME: 20 minutes + marination time > COOKING TIME: 15 minutes
Calorie count: 578 calories (per serving)
For the tandoori marinade:
- 50 g plain vegan yoghurt
- 60 g tomato purée
- 1 tbsp extra-virgin olive oil
- 1 tbsp dried fenugreek leaves
- ½ tbsp garam masala
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp ground coriander
- ¼ tsp turmeric
- ½ tsp asafoetida
For the tacos:
- 300 g vegan paneer or cauliflower florets
- Olive oil cooking spray or avocado oil
- 4 to 6 small naans or tortillas
To serve:
- Coriander-mint chutney
- Vegan yoghurt mint sauce
- Mango salsa
- Shredded lettuce or microgreens
1. To prepare the marinade, whisk together the yoghurt, tomato purée, oil, dried fenugreek leaves, garam masala, smoked paprika, salt, ground coriander, turmeric and asafoetida in a large bowl.
2. Toss the paneer or cauliflower florets in the marinade and leave to sit for one hour.
3. Preheat the oven to 200° C. Line a baking tray with parchment paper, and lightly coat with cooking spray or brush with olive oil.
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