Serves 2-4

A rich, zesty and flavourful sauce can entirely transform vegetables and this sauce has done exactly that, but instead of using oil and cream, I've created a tahini and yoghurt base. This is the ultimate vegetarian BBQ dish, light yet hearty and with a touch of Indian flavour. The tandoori paste added to the sauce is an authentic and aromatic blend of spices, tamarind, ginger and garlic, what really gives this dish its fullness of flavour. You can use Tandoori Paste or Tandoori Spice Marinade from the Patak's brand of sauces. This dish can be served as an entree, either in small dishes or on skewers, or as a main, possibly with a helping of brown rice.

This is the ultimate vegetarian barbeque dish with a deliciously rich and hearty sauce, adding an lightly spiced Indian flavour to the vegetables and tofu. This can be served as an entree on skewers, or as a main dish, possibly with a helping of brown rice.

Does this dish take your fancy?

Does this dish take your fancy?

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 tablespoons yoghurt
  • 2 tablespoons tahini
  • 1½ teaspoons tandoori sauce
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin powder
  • juice of ½ lime
  • ¼ teaspoon salt

For garnishing

  • ½ teaspoon cumin seeds
  • 1 teaspoon white and/ or black sesame seeds

Method

  1. Mix together all the ingredients for the sauce.
  2. Cut the tofu into large cube or rectangular pieces and leave to dry on a few kitchen towels for 10 minutes or longer.
  3. Now chop the vegetables into small pieces.
  4. Heat the tofu on a pan on low heat - so that it becomes more firm and doesn't break when mixing.
  5. Add a little sauce onto each of the pieces and turn, so that the tofu is grilled on both sides.
  6. 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.
  7. 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.
  8. Once the tofu is a little cooked (10-15 minutes), add the pieces into the bowl of vegetables and mix gently, careful not to break the tofu pieces.
  9. Now lay the vegetables and tofu on the baking tray and grill for around 15-20 minutes, turning the vegetables a few times.
  10. 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.

For more recipes and info on the release of Mira's book 'Green Daal Stories' go to: www.miramanek.com or @miramanek

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