טאַנדאָאָרי נוסח טאָפו מיט ספּייסט פּאָמידאָר-יאָגורט סאָס

דער ערשטער מאָל איך אלץ האט ינדיאַן עסנוואַרג לינקס גאַנץ אַ רושם אויף מיר. ניט די עסנוואַרג, אָבער די דערפאַרונג. עס איז געווען דעם אַמייזינג רעסטאָראַן אין מאַנהאַטטאַן. עס איז גערופן נירוואַנאַ און פֿאַר מיר, בייַ די ווייך עלטער פון 20 אָדער אַזוי, עס געווען נאָר אַז.

נירוואַנאַ איז ליגן אַריבער די גאַס פון סענטראַל פּאַרק. All we could see from the street was a plaque on the building that let us know we were at the right address. Once we went into the building and walked toward the elevator, there was a man dressed in full Indian garb waiting there to escort us upstairs. I remember he was tall, dressed in white and looked like a character in an exotic movie.

The elevator went up for what seemed like a thousand floors and when the doors opened, I was transported to a Bollywood movie. געזונט, I didn’t know about Bollywood back then but that’s how I would describe it now.

The restaurant was huge, covered in dramatic carpeting, even on the walls. Huge picture windows held a gorgeous view of the city. Music played and everything was magical. For someone who had never traveled anywhere, I felt like I was in a fairy tale.

It’s too bad I didn’t have an exotic palate back then because I didn’t want to eat Indian food. I didn’t think I’d like it. וואַו, I wish I could go back and have a do-over. I ordered tandoori chicken, probably because it was recommended to me, probably because it was the closest dish to something I would find familiar and like. I don’t remember whether I liked it or not but I never forgot Nirvana.

שפּעטער, when I truly loved Indian food, tandoori chicken was my least favorite dish. The flavor was good but it always tasted dry. I wanted to make a vegan version of that dish – not the dry one, אַוואַדע, but I wanted those spicy flavors. עס האט מיר 3 tries to get it just right. I had the flavors down but I wanted to find the best way to get those blackened marks on the tofu while not letting it dry out. I baked, I broiled, I fried and finally I figured it out.

Not only does the Tandoori-Style Tofu taste delicious – spicy and moist – but the leftover marinade helps make an amazing sauce that can be ladled over the tofu, אויב געוואלט, and over rice or potatoes.

This looks exotic but it’s really quick and easy to make. My Tandoori-Style Tofu with Spiced Tomato-Yogurt Sauce certainly brings me back to Nirvana. האַנאָע האָבן!

טאַנדאָאָרי נוסח טאָפו מיט ספּייסט פּאָמידאָר-יאָגורט סאָס

גף

I block extra-firm tofu, געדריקט און ויסגעשעפּט

דזשוס פון איינער לימענע

קאָשער זאַלץ

For the marinade­­­­­­­­­­­­­­­

2 Tbs. גויים-מילכיק יאָגורט, קלאָר

1 Tbs. קאַנאָלאַ אויל

½ רויט ציבעלע, chopped

3 קלאָוועס קנאָבל, smashed

4 tsp. פּאָמידאָר פּאַפּ

2 tsp. ערד קאָריאַנדער

2 tsp. ערד קומין

2 tsp. סמאָוקט פּאַפּריקאַ
1 tsp. ערד ינגבער אָדער 1 Tbs. fresh ginger, גרייטיד

1 tsp. טורמעריק

½ צפּ. dried cardamom
½ צפּ. קאָשער זאַלץ
א לאָך פון קייען פעפער (אַפּשאַנאַל)

For the Spiced Tomato Yogurt Sauce­­­­­­­­­­­­­­­

2 Tbs. canola oil or vegan butter

2 Tbs. טשיקקפּעאַ מעל

שמורות מאַרינייד

2 Tbs. פּאָמידאָר פּאַפּ
2-3 טעפּלעך נידעריק-סאָדיום גרינס יויך


To make the Tandoori-Style Tofu: After the tofu has been pressed and drained, cut it into your desired shapes. I cut the block in half, then cut each half into slices and then into triangles. Place the slices into a shallow bowl. Cover the tofu with the juice of one lemon and sprinkle with salt. Set aside while you prepare the marinade.

Combine all the marinade ingredients into a food processor and process until you have a smooth, thick paste. Pour the marinade over the tofu and with a pastry brush, make sure the slices are covered with marinade on both sides. Let it sit for at least 15 מינוט.

פּרעהעאַט די ויוון צו 500 דיגריז. Place a cooling rack or a slotted broiler rack over a baking sheet that is covered with foil or parchment paper. Shake the excess marinade off and place the pieces of tofu onto the rack. Reserve the marinade in the bowl. באַקן פֿאַר 15 מינוט, turning the baking sheet around half-way through. You want the tofu to develop a crust with a charred look. Turn the broiler on and let the tofu char for a minute or two. While the tofu is baking, prepare the sauce.

To make the Spiced Tomato Yogurt Sauce: In a saucepan, heat the oil (or melt the butter) איבער מיטל-הויך היץ. Add the flour and whisk until all the flour is combined. Let cook for a minute so you don’t get a raw flour taste. Add the reserved marinade to the saucepan along with the tomato paste. Mix it well. לייגן 2-3 cups of broth, whisking continuously, until everything is combined and you have a smooth sauce. נידעריקער די היץ, cover the pan and let it cook for a few minutes until the sauce thickens. If you want the sauce to be extra silky, you can whisk in another Tbs. of butter at the end.

צו דינען: Serve the tandoori-style tofu topped with the spiced tomato-yogurt sauce.
די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.

(באזוכט 2,907 מאל, 1 וויסיץ הייַנט)

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2 רעספּאָנסעס צו טאַנדאָאָרי נוסח טאָפו מיט ספּייסט פּאָמידאָר-יאָגורט סאָס

  1. leahdawn (@vegbrarian) יולי 29, 2014 בייַ 10:20 בין #

    This recipe is now one of our favorites! It’s easy and the sauce is so good, I love to smother the rice with it! Thanks again for another fabulous recipe!

    • ריאַ יולי 29, 2014 בייַ 3:30 PM #

      זומער, I’m so glad you love it. קסאָקסאָ


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