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

  • 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