Tofu and Chickpeas in barbecue sauce.

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buddha bowl, glutenfree recipe, glutenfreeindian

This is almost like a salad bowl. The hero of this dish is the chickpeas in barbecue sauce. In India we are used to eating chickpeas a certain way, but this recipe takes the chickpeas to a whole new level. Try this and you would know what i mean.

 

Ingredients:

Tofu: 1 packet. Cut in stripes and pan fried in a few drops of olive oil.

Chickpeas: 1 cup. Soaked overnight, boiled until done.

Potatoes: 2. Boiled and cut in slices.

Red cabbage: 1 cup.

Honey*: 1 tbsp (* vegans can use maple syrup)

Mustard Sauce: 1/2 tbsp

Barbecue sauce: 3 tbsp

Salt to taste

Olive oil: 2 tsp

Lemon juice: 1/2 tbsp

Sesame seeds white or black or both: 1 tbsp

 

Method:

Barbecue chickpeas: Mix the chickpeas with the barbecue sauce.

Tofu: Cut in stripes and stir fry in a few drops of olive oil. Sprinkle some salt.

Red Cabbage: Cut in stripes.

Potatoes: Boil them, cut them into round discs, pan fry them if you like in olive oil.

Now put everything in a salad bowl, mix the maple/honey with mustard sauce and lemon juice. Mix well and now use this vinaigrette over the tofu, cabbage and potatoes.

Your salad is done. Sprinkle the sesame seeds before serving.

 

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KON’NICHIWA!

Hi! I am Khushboo. I am gluten intolerant and this is my Gluten-Free food diary. My recipes are not necessarily fancy, they are practical and simple. Journey with me on my exciting food discoveries as I am on a mission to make gluten-free food enjoyable, fun & affordable. If they can make it with gluten, we can make it without.

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