Another summer salad!
This is a vegification of something that we used to make with chicken and it was surprisingly successful!
I coated cubed tofu with a tandoori and natural yoghurt mix and then baked it for 20 minutes (or until I was ready for it). Made a simple salad of butter lettuce, cucumber and tomato, put the baked tofu on top and then crumbled papadums on top as delicious papadum-y crutons. I made a yoghurt-y dressing (natural yoghurt, lemon juice and mint) to drizzle over the top.
Delicious and easy.
This is also totally gluten-free (as long as you check the tandoori paste ingredients – all the ones I’ve ever used are gluten-free) as papadums are totally gluten-free (lentil flour FTW)!
Fat Feminist Foodie 
zomg I FREAKIN LOVE YOU I was drooling over the tofu tandoori salad at the EBC the other night.. and WHAMMO here is a recipie!thanks darl!
I want!Sarah
Yes yes!! I love the flavour of tandoori, yet can't make it the normal way on account of dairy allergies. My way of circumventing the issue is to use tandoori base as a paste for stirfries, as well as for a "tandoori tuna pie" topped with mashed potato (though I guess that one's out for you :P). But am definitely wanting to make this version soon!
That's great recipe. I'm always on the lookout for interesting tofu dishes.Jetsetting Joyce
@carla – I've never had the tandoori tofu salad at the EBC and I would be very interested in what it is like. I hope it lives up to your expectations!@Sarah – move to Melbourne. It can be yours!@Hannah – I would never have thought of using tandoori as a stirfry base but it gives me a bunch of ideas! *plots*@Joyce – I hope you enjoy it.
Tandoori tofu sounds awesome! Can't wait to try this.
@Y – Thanks! Please let me know what you think.