Tofu and Spud Tandoori

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Tofu and Spud Tandoori

 

Recipe By :Kate Orman (adapted from a chicken tandoori recipe)

Serving Size : 4 Preparation Time :0:00

Categories : One dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

330 grams firm tofu -- diced

2 medium potatoes -- diced

1 tb curry powder

1 t salt

1 medium onion -- chopped fine

1 c yoghurt -- plain

1/2 ts garlic

1 t paprika

 

Mix everything together in a casserole dish and marinate in the fridge

for

4 to 8 hours. Bake for 30 minutes, covered, at 180 degrees C. Uncover

and

bake for another 30 minutes until the potatoes are soft.

 

 

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Per Serving (excluding unknown items): 133 Calories; 4g Fat (26.4%

calories from fat); 9g Protein; 18g Carbohydrate; 3g Dietary Fiber;

0mg

Cholesterol; 545mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean

Meat;

1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0