Recipes > Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash
Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash
Serves: 4-6
Difficulty: Easy
I love a recipe that’s easily adapted to suit plant-based eaters, and this is no exception. It works just as well with extra firm tofu and plant-based yogurt as it does with chicken thighs and dairy yogurt, so make it the way you prefer!
In a small bowl combine the yogurt, tandoori seasoning, salt, and lime juice.
If using chicken, place marinade and chicken in a mixing bowl or container and stir together to coat. If using tofu, place slices on a platter and coat both sides generously with the marinade. Whichever you’re using, cover and refrigerate 4 hours to overnight.
To get cooking cook, preheat oven to 400F and line 2 rimmed baking sheets with parchment paper.
Cut spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and pulp – seeds can be saved for roasting as a snack if you’d like. Drizzle flash sides of squash with olive oil, rub with the whacked garlic cloves, and season with salt and pepper. Place each half cut-side-down on a baking sheet, tucking the garlic cloves underneath to perfume while it roasts.
Drizzle the second baking sheet with olive oil and arrange the chicken or tofu in a single layer.
Transfer both trays to preheated oven and bake 30 minutes, flipping chicken/tofu once at halfway point.
Meanwhile, in a small bowl stir to combine the remaining Greek or plant-based yogurt with the sweet mango chutney and refrigerate until serving time.
Once roasted and slightly cool enough to handle, use a fork to scrape flesh of squash into spaghetti strings. Transfer to serving dishes and top with the hot chicken/tofu, a little of the creamy mango sauce, and roti on the side.
Ingredients
½ cupGreek yogurt, plain, or plant-based yogurt, plain
2 Tbsp Farm Boy™ Tandoori Spice (50 g)
1 ½ tsp sea saltplus more to taste
½limejuice only
6 chicken thighs (boneless, skinless), cut into chunks OR 800g extra firm tofu, sliced ½-inch thick