There are days when the only think that will satisfy my hunger is red meat. Those days don’t happen often though and I am just as happy with a delicious vegetarian dish. I am also blessed beyond words to have friends like TheRussian, who is vegan and so when I have a chance to enter more than one recipe into a competition, I often choose to make one of them vegetarian or even vegan. For me the most versatile of vegan ingredients is Tofu.
This was the case here.
The first point of inspiration was Paneer Tandoori and I am still thinking of the soft, flavourful mouthfuls that I love to get as a starter at Indian restaurants. From there I let me knows lead me into my spice drawer to find the flavours I wanted to present.
Originally I planned to serve this with quinoa. Due to the fact that my quinoa has disappeared and the only wholegrain on the Sleekgeek food list that I had in the cupboard was brown rice, that was what I eventually used. This worked perfectly with the dish and the nuttiness of the brown rice paired perfectly with the Brussel Sprouts.
In addition to what I plated, you can also serve some yogurt or fresh salad, or veggies made in the same way as a platter. This can make an excellent starter or main depending on how you choose to serve it.