Tofu sliders with Indian salad and masala wedges

Description:
An Indian influenced slider with amazing flavours and meaty tofu.

Main ingredients:
Vegetables, Oil, Chilli, Bread, Spice, Tofu, Garlic, Herbs

Cuisine:
Indian

Ingredients:
6 slider buns
600g firm tofu, pressed and cut into steaks to suit the buns
1 tbsp concentrated tamarind paste
1 tbsp dark soy sauce
6 tbsp brown sugar
75ml water
1 tsp grated ginger
½ tsp ground fennel seeds
For the Indian salad:
2 large carrots, grated
¼ small cucumber, seeds removed then grated
1 large red onion, chopped finely
2 tomatoes, seeds removed and chopped finely
3 spring onions, sliced finely
Juice of 1 lime
1 tbsp vegetable oil
½ tsp toasted cumin, ground
¼ tsp chilli powder
1 tsp sugar
½ tsp salt
2 tsp toasted sesame seeds (optional)
For the masala wedges:
4 large potatoes, scrubbed clean and cut into small wedges
1 tbsp oil
2 tsp garam masala
½ tsp salt

Method:
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Toss the potatoes in the oil, garam masala and salt.
Layer them evenly on the baking tray and cook for 40 minutes or until golden and cooked through.
Make the salad by combining together all the ingredients and mixing well.
Chill in the fridge until the sliders are ready to serve.
Mix together the tamarind paste, soy sauce, brown sugar, ginger and water in a saucepan and bring to the boil then allow to reduce by half, stirring.
Add the ground fennel and set aside.
Grill the tofu on both sides until a crisp skin forms on the outsides.
Remove from the oven and brush the glaze to fully coat the tofu steaks.
Return to the grill until just bubbling.
Slice the buns in half and toast lightly.
Layer with the glazed tofu, chilled salad.
Serve with the masala wedges.

Serves: Makes 6
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Recipe Type: Healthy, Kids Food, Vegetarian
Special Info Vegetarian
Level of Difficulty: Moderately Easy