Prep: 10 minutes  Cook: 35 minutes  Marinate: 1 hour  Serves: 4–6

what you need

1 Tandoori-style Roasted Vegetable/Paneer/Tofu kit
8 ounces paneer or firm tofu,
cut into 1½–2 inch cubes
2 red/green peppers, deseeded
and cut into 2 inch squares
8 medium mushrooms, cut in half
2 medium red onions, cut into 2 inch squares
Options: cauliflower, zucchini, carrots cut into 2 inch cubes

Marinade to mix with tandoori spices:
1½ tablespoons lime or lemon juice
½ cup plain yogurt (or vegan yogurt or coconut milk)
2–3 garlic cloves, minced
1 inch ginger, minced, or use Ginger Pack
1 teaspoon salt
1 tablespoon oil for basting
6–8 Skewers for grilling (optional)

make this easy to prepare dish

1. Preheat oven or grill to 450 degrees. Grease a large baking sheet. Whisk marinade ingredients and Tandoori Spice Pack with ½ cup water. Add Hot Spice, as desired.
2. Prep vegetables and tofu/paneer and mix with marinade in a plastic or ceramic bowl. Set aside for a minimum of 1 hour (even overnight), mixing periodically to ensure even coating on all sides.
3. Spread out vegetables and paneer/tofu on a baking sheet or fix on skewers, 1 inch apart with same vegetable on a skewer to ensure even cooking. Mix 1 tablespoon oil with any leftover marinade and set aside for basting.
4. Bake on oven top shelf for 20–40 minutes or barbeque the skewers on a grill, turning every 5 minutes to cook on all sides, and basting with the marinade/oil mix. Cook until the vegetables and tofu/paneer are lightly charred. Tip: Hard vegetables will take longer to cook so be careful not to burn the soft vegetables. Vegetables should be crisp but cooked.

serving suggestions

Serve hot with steamed rice or rolled in a pita.

Option—can be made with boneless chicken. Marinade for 3 hours minimum and bake/grill chicken as normal.