Sort ingredients
isaday
QR Code
Listen
Pdf
Add the coriander, garlic, chillies, lemon juice, cumin, kala namak, salt, and about ¼ cup water to a blender. Blend until smooth to make the coriander chutney. Taste and adjust salt to your liking.
Place the whole block of silken tofu onto a serving plate.
Spoon the coriander chutney generously over the tofu.
Drizzle with tamarind chutney and add a few dollops of dairy-free yoghurt.
Scatter over pomegranate seeds.
Finish with a handful of crispy sev or crushed Bombay mix for crunch.
Serve as is, or add rice on the side for a more substantial meal.