Slow Cooked Tandoori Tofu, Green Peas, Peppers And Parsnips


  • 1 x 500gm pack of extra firm tofu well pressed and cut into cubes
  • 1 cup green peas
  • 2 green peppers sliced
  • 6 parsnips peeled and diced
  • 4 tablespoons Goan Cuisine Tandoori Marinade
  • 1 cup yoghurt (coconut yoghurt for vegan option)
  • I large red onion cut into rings
  • Juice of a lemon
  • 6 tablespoons cooking oil
  • ½ cup chopped mint
  • 2 green chillies chopped
  • Salt to taste


  1. Fold 1 tablespoon each GC Tandoori Marinade and oil through tofu and set aside for 1 hour
  2. Bake on grease proof paper brushed with oil at 180° for 30 minutes
  3. Mix remaining GC Tandoori Marinade, yoghurt (or coconut yoghurt), lemon juice, 5 tablespoons oil in a bowl, fold through parsnips, peas and peppers set aside for 1 hour.
  4. Fry onions until brown, add vegetables and cook a couple of minutes on medium high heat adding a bit of water to just cover the vegetables
  5. Transfer to slow cooker and set to cook
  6. When tender fold through tofu and cook for a further 30 minutes on high
  7. Add salt if required and chopped mint and green chilli

Serving Suggestion

Serving Suggestions

  1. Serve with naan bread or boiled basmati rice Green Chilli Jam or Tamarind Chutney.

Excellent for:

  • Vegetable: Eggplant, zucchini, carrot, corn wedges, cauliflower, turnip, swede, potato, yams and sweet potato
  • Legumes: chick peas, black eyed beans, lima beans, white beans, kidney beans, borlotti beans
  • Lentils: yellow, red, green, split peas, puy lentils
  • Extra firm tofu, Tempeh