Hey y'all! I hope that everyone is safe and healthy during the COVID-19 pandemic. Please make sure to continue washing your hands, wearing masks (homemade, please save N95s for our first responders), calling loved ones, and taking care of you mental health. It's currently week 4 of social distancing and I've been looking for new things do during this time. As many of you know, I'm currently a senior in college and with my professors piling up assignments and thesis requirements I've been looking for non-technology ways of relaxing and recharging. Thus, I've been helping my mom in the kitchen and trying out new recipes! Basically trying to pretend we're on MasterChef, but without Gordon Ramsey yelling at us LOL. My sister's birthday was this weekend, so my mom and I decided to have a taco night since we all love some good Tex-Mex! There's actually a really great restaurant here in Texas called Velvet Taco, and I absolutely love their paneer tikka tacos. I decided that my contribution to the taco night would be my take on their paneer tikka tacos! They turned out AMAZING and I thought I would share the recipe!
Marinade:
- 3 tbsp plain full fat yoghurt (to make vegan, substitute with plain coconut yoghurt)
- 0.5 tsp turmeric powder
- 0.5 tsp coriander powder
- 0.5 tsp red pepper mirchi (if you don't d spice leave this out, maybe substitute with pepper)
- 2 tsp fenugreek masala (also known as methi masala, if you don't have this add the equivlent amount of red pepper mirchi and about .5 tsp of salt for the same spice level)
- 1 tsp dry mango powder
- 1 tsp Kasoori Methi Masala (lightly crush in your hands to let the aroma out)
- pinch of asafoetida powder
- salt to taste
Heres what your marinade should look like:
Tofu
- Chop about half a pack of soft tofu in thick slices
- Add to marinade, mix carefully so you don't break the tofu
- Let the marinade + tofu mix chill in the fridge four at least 2 hours
After two hours, take the marinated tofu out of the fridge.
On medium heat, start to pan fry the tofu on a medium skillet (I used ghee for my oil but you can use olive oil as well). Let the tofu cook on each side before flipping (bottoms should brown).
While the tofu is cooking, chop half of an onion (roughly). Stir the left over marinade on the onions and add to the skillet to cook.
Your Tofu Tikka + onions should be ready after 10-15 minutes!
To serve:
Heat up some corn tortillas and gather some of your favorite toppings! I used goat cheese, avocado, cabbage, corn, and some salsa!
Enjoy!
Let me know if you try it out <3
Peace and Love,
Srini
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