Good Morning! Yesterday was our last night with the In-Laws. Sadly they are flying back to NJ as I write. We decided to make Tandoori-Roasted Tofu Wraps and Tandoori-Roasted Quorn for the egg-eaters with roasted cauliflower, marinated red onion, fresh mint and cilantro chutney wrapped in freshly grilled chappatis. These are equally delicious made with paneer, potatoes or gluten in place of the tofu or Quorn.
There are three components to this recipe, so be prepared to spend a little time in the kitchen. It’s definitely worth your time though, so just plan ahead a little to make it easier.
We use a commercial tandoori masala mix to save time. It isn’t the most healthy thing to eat, but we don’t make this very often. You can make your own tandoori masala at home. There is a cookbook called Classic 1000 Indian Recipes that has tons of masala recipes. Or you can just find one on the internet…
Same goes for the cilantro chutney – it’s just such a time saver to get a commercial chutney paste to use in these situations.
Another time saver is to follow these steps:
- Marinate the tofu and cauliflower (if using)
- Make the chapati dough (if making homemade)
- Prepare the onion and chutney and set aside
- Bake the tofu / cauliflower and set aside
- Roll out the chappatis and cook
Tandoori-Roasted Tofu Wraps
Tofu & Cauliflower
- 1 pkg of extra firm tofu (not silken)
- 2 cups cauliflower (or potato is yummy), cut into bite-size pieces
- 1 cup soy yogurt, regular yogurt or 1/2 cup almond milk or soy milk
- 1/4 to 1/2 pkg Shan or other Tandoori Masala (or to taste)
Press the tofu for 1/2 hour to get as much water released as possible. In the meantime, make the marinade: Combine the Masala with the yogurt or soy milk so it is a gravy consistency. Taste for the heat level. You may want to add more masala. If it’s too hot, add more yogurt/milk. Divide into two batches. Cut the tofu into bite sized pieces and put it in one batch of the masala. Put the cauliflower in the other batch. Mix both all around to coat all sides. Allow to marinate in refrigerator for at least 2 hours up to overnight.
Heat the oven to 350F. Cover a baking sheet with foil and oil liberally. Drain the tofu mixture of any excess water. Place the tofu on the baking sheet and put in the oven for 20 minutes. Take it out of the oven and stir it around – it’s okay if the tofu breaks up a bit but try to keep it intact. Put back in the oven and after another 10 minutes check on the texture. If it’s a good texture that you like, remove from the oven. If you want it firmer put it back in for another 5-10 minutes. I like to get a little crispy texture so when it’s almost done I crank up the oven to 500F and let it get roasted on the top for just a few minutes. Just be sure you don’t overcook it!
Now repeat the above steps with the cauliflower but check on it after only 10 minutes, stir it around and see if it’s cooked well-enough for you. Remove when you like the texture and mix it in with the tofu. Set aside.
You can use pre-made chappatis or even flour tortillas, but it’s so much better if you can get the atta or chapati flour from an Indian/Asian grocery store and make your own.
- 3 cups of atta flour (or whole wheat pastry flour)
- 1.5 tsp salt
- 1/2 cup or more water
- additional flour for rolling out the dough
- 4 tbsp oil (approximately and optional)
Mix flour and salt together in a large bowl. Add 1/2 cup of water and start kneading the mixture into a dough. Keep adding water until all the flour is incorporated and you have a nice soft dough. Knead by hand for 5 minutes, cover and let rest for at least 1/2 hour.
Heat a flat skillet or griddle on medium heat. Pinch off a piece of dough about the size of a golf ball and roll into a ball between your hands. Place on a floured surface and roll into a flat circle about 6 inches in diameter. These are about as thick as a flour tortilla, but you can make them thicker or thinner if you like. If using oil, put a few drops of oil on the skillet and immediately put the chapati on top. Put a few drops of oil on the top side of the chapati and let cook for 30 seconds. Flip the chapati and allow to cook until it starts getting little brown spots. Then flip again to finish the first side. Repeat with the rest of the dough. Keep them warm wrapped in foil or some tea towels.
- 1 large red onion, thinly sliced
- 1/2 cup finely chopped mint
- 2 tbsp vinegar
- 2 tbsp cilantro chutney
Place the sliced onion, mint and vinegar in a bowl and allow to marinate for at least 1/2 hour. The onions will start to wilt. When ready to use, just drain the vinegar from the bowl and set aside.
Put the chutney in a bowl and add water (if it’s thick) to make a sauce.
Place one or two (or three) chapatis on a plate and sprinkle the tofu and cauliflower over the center (about 1/4 cup or more depending on the size of your chapatis). Spoon 1 – 2 tsp chutney over all and then your drained onion/mint mixture.
Roll the chapati up like a burrito and either eat or secure with a toothpick to keep it assembled. Enjoy!