Tikka Tofu

Another spicy SP treat here in the form of a delicious Tikka Tofu dish, which makes a spicy, warming, protein-packed treat any day of the week! Served with a range of other SP vegetable dishes such as Spiced Spinach with Halloumi, Chana Masala and Double Dahl this makes for a filling meal that non-vegetarians can enjoy too!  This recipe does involve some prep time as the longer you leave the marinade on the tofu, the better the flavour. However, it is worth getting your act together in advance as the result is scrumptious! The recipe is syn-free, using quark instead of the traditional yoghurt used in tikka masala recipes keeps this SP friendly and adds another boost of protein to the tofu. It must be served with plenty of veg, though to keep up the speed element of your meal. 

I've used a Patak's Tikka Spice Marinade in this dish, which I found here at Ocado recently. It doesn't appear on the SW app list as yet and according to the 20 cals per syn calculation usually recommended in this case, it comes out at 2.5 syns for the whole recipe. However, to be absolutely safe, I've synned it at the same rate that the Patak's Spice Paste comes out at (which contains much more oil than this option). That way, I guessed if people couldn't find the marinade they could still try it with the paste and it would protect people's losses whilst we wait for SW to catch up with the official syn value! 

As with all recipes and meal plans on the blog I have highlighted the protein sources (P foods) in red, the speed (S) foods in green, healthy extra allowances in blue and syns, with syn values in brackets in orange. 

Tikka Tofu

Serves 2 - 2 syns per portion

1 pack of firm tofu (as ever, I used Tofoo)

2 tbsp Patak's Tikka Spice Marinade (see note above) - 4 syns

2 tbsp quark

Fresh lemon, quartered

Spray oil

The night before you want to enjoy this treat, slice the tofu into thick slices (2 cm-ish).

In a seal-able sandwich bag, add the marinade and quark and smoosh together with your hands.

Add the slices of tofu to the bag and manipulate the bag carefully to ensure the slices are covered on all sides with marinade, without breaking the slices up too much.

Put the bag into the fridge, laying as many of the slices of tofu down flat as you can.

The next day, heat the oven to 180 degrees fan / 200 degrees / Gas Mark 4.

Carefully remove the slices of tofu from the bag and lay onto a baking sheet, which has been sprayed with spray oil.

Spoon any remaining marinade in the bag on to the top of slices before baking. 

Cook for 20 - 25 mins, until the outside has browned and dried out.

Serve hot, with a squeeze of fresh lemon juice over the top!