Tandoori Potato Salad
INGREDIENTS 1 kg Potatoes (approx. 6-7 medium potatoes) 1.5 tbsp TULLY’Z EASY VEGAN TANDOORI PREMIUM RUB (20g) 1/4 cup olive oil (60ml) and 3 tbsp spare Dressing: 3/4 cup unsweetened plant-based yoghurt (approx. 150g) 1/4 cup finely chopped fresh coriander (40g) 1 Tbsp maple syrup (15g) Juice of half lemon METHOD Preheat the oven to 190ºC/375ºF Peel the potatoes cut them in quarters or halves and boil them. They should be cooked but firm* Drain and keep aside. In a small bowl, mix in oil and Tully’z Easy Vegan Tandoori Premium Rub and drizzle over the boiled potatoes. Toss the...
Tandoori Satay Chicken
INGREDIENTS FOR PEANUT SAUCE 1/2 cup natural peanut butter (about 150g) 1 full cup coconut milk (about 250-260g) 3 tbsp brown sugar 1.5 tbsp dark soy sauce (can replace with Tamari) 1.5 tbsp tomato paste concentrate 1 tbsp lemon juice/white vinegar 1/2 finely chopped onion (about 50g) 1 finely chopped red chilli (use 1/2 or none for less heat) 1 cup water 2 tsp Tully'z Tandoori Premium Rub 1 tbsp light olive oil INGREDIENTS FOR THE MARINADE 350g vegan Chicken/Tofu (cubed in approx. 3cm pieces to fit on skewers) 2 tbsp coconut milk 1 tbsp peanut butter 1 tbsp cornflour 1/2...
Tully'z Tandoori Chicken
INGREDIENTS 500 very firm Tofu (no need to squeeze or press to drain excess water) 1.5 tbsp Tandoori Premium rub Juice of 1/2 lemon 3 tbsp coconut yoghurt 1 tbsp ginger and garlic paste 1 tbsp chickpea flour (besan) 2 tbsp olive oil Few drops of natural orange food colour (optional) METHOD Preheat the oven to 180ºC/350ºF In a large bowl whisk all the above ingredients except Tofu and keep aside. Using your hands, break tofu in uneven chunks and toss into the bowl with Tandoori mixture. Make sure all the pieces are quoted evenly. Cover and leave in the fridge for 15 minutes. (Or...