Marinated Tandoori Tofu with Garlic Flatbreads and Pomegranates Seeds

My Marinated Tandoori Tofu with Juicy Prepared Pomegranate Seeds on a Garlic Flatbread is super easy, delicious and the perfect lunch or dinner. The tofu is marinated in a blend of yoghurt, spices and the juice from the prepared pomegranate seeds for 2 hours before being grilled on both sides until golden and slightly charred on the outside. Slice it thinly or into cubes on skewers - the choice is yours.

Ingredients for Marinade

• 2 Tofu blocks

• 1 garlic clove (grated)

• 1/2 tsp fresh ginger (grated)

• 300g greek yoghurt

• 2 tbsp tomato purée

• 4 tbsp pomegranate juice (freshly squeezed)

• 1 tbsp lime juice

• 2 tbsp tandoori mix spice

• 1 tsp salt

Method

1. In a bowl, add your grated garlic and ginger and then your pomegranate juice, lime juice, yoghurt, tomato purée and give that a good stir. Add in your tandoori spice slowly, stirring as you go and taste regularly. You may want more or less based on your own preference.

2. If you wish to have kebab tofu, then cut your tofu into thick squares and marinade for 2 hours before skewering and then grilling for 12 minutes, turning regularly. This should start to charr on each side and go golden in colour.

3. If you wish to have more of a shredded tofu to fill a flatbread, then either tear using your hands or cut into thin strips. Marinade for 2 hours and grill for 10 minutes, turning regularly. This should start to charr on each side and go golden in colour.

Ingredients for flatbread

• 200g plain flour

• 100ml warm water

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 3 tbsp olive oil.

Method

1. Place the flour and salt in a large bowl and slowly add in your water and mix with your finger or the end of a wooden spoon until it starts to form a dough.

2. Add the oil and knead your dough until soft and smooth.

3. Divide the dough into either 2 balls for 2 large flatbreads or 6 balls for 6 small flatbreads.

4. Roll out your flatbreads until thin

5. heat up some olive oil into a pan and once hot, add in your flatbreads one by one. Cook for around 2-3 minutes on each side until it starts to puff up. You’re looking for them to be golden brown with charred/darker bits.

6. Serve with your marinated tofu and finished with prepared pomegranate seeds