Recipes > Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash
Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash

Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash

Tags: Vegan, Vegetarian

Courses: Main Course, Dinner, Lunch


  • Serves: 4-6

  • Difficulty: Medium

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!

Recipe created by Camille Arcese @camicooks

 

 

Directions

  1. For the yogurt marinade: In a small bowl combine Farm Boy™ Organic Plain Greek Yogurt (or plant-based yogurt), Farm Boy™ Tandoori Seasoning, salt, and lime juice.
  2. If using chicken: Place marinade and chicken in a mixing bowl or container and stir together to coat. Cover and refrigerate for 4 hours or overnight.
  3. If using tofu: Place tofu slices on a platter and coat both sides generously with the marinade. Cover and refrigerate for 4 hours or overnight.
  4. Preheat oven to 400°F and line 2 rimmed baking sheets with parchment paper.
  5. Cut spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and pulp.
  6. Drizzle both sides of squash with Farm Boy™ Extra Virgin Olive Oil, rub with garlic, and season with salt and pepper.
  7. Place each half cut-side-down on a baking sheet, tucking the garlic cloves underneath to perfume while it roasts.
  8. Drizzle the second baking sheet with Farm Boy™ Extra Virgin Olive Oil and arrange the chicken or tofu in a single layer.
  9. Transfer both trays to oven and bake for 30 minutes, flipping chicken/tofu once at halfway point.
  10. For the yogurt sauce: In a small bowl, combine remaining Farm Boy™ Organic Plain Greek Yogurt (or plant-based yogurt) and Farm Boy™ Sweet Mango Chutney. Refrigerate until serving.
  11. Once roasted and slightly cool enough to handle, use a fork to scrape flesh of squash into spaghetti strings.
  12. Transfer to serving dishes and top with the hot chicken/tofu.
  13. Serve with yogurt sauce and Farm Boy™ Whole Wheat Roti.

Ingredients

  • Yogurt Marinade
  • ½ cup Farm Boy™ Organic Plain Greek Yogurt (500 g) or plant-based yogurt
  • 2 Tbsp Farm Boy™ Tandoori Spice (50 g)
  • 1 ½ tsp sea salt plus more to taste
  • ½ lime juice only
  • Protein
  • 6 boneless, skinless chicken thighs cut into chunks or 800 g extra-firm tofu, sliced 1/2-inch thick
  • 1 spaghetti squash
  • Farm Boy™ Extra Virgin Olive Oil (1 L)
  • sea salt & freshly cracked black pepper to taste
  • 6 garlic cloves peeled and whacked
  • Yogurt Sauce
  • ¼ cup Farm Boy™ Organic Plain Greek Yogurt (500 g) or plant-based yogurt
  • 1 ½ Tbsp Farm Boy™ Sweet Mango Chutney (250 g)
  • Farm Boy™ Whole Wheat Roti for serving
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