This is Goan(Indian) version of peri peri chicken made with hot chilis, Indian spices, and lots of ginger and garlic. Roasted Tofu chicken in a fiery chili garlic sauce, is perfect served with rice, baked veggies, or pasta!
This is a spicy and amazingly delicious recipe from Goan cuisine. Goa as a state on the western coast of India, and the cuisine has influences from Portuguese cooking and from Southern African cuisine, which came with the Portuguese. This is how the Indianized Goan peri peri sauce came into being.
Indian peri peri sauce is a bit different from the African version, because it uses Kashmiri chilis in addition to the peri peri chilies. If you can’t find these chilies, just use hot Indian chilies. These chilies are soaked and blended up with Indian spices, ginger, and garlic to make the sauce. The sauce can then be used in various ways!
For the vegan version of Goan peri peri chicken, we use sliced tofu that is marinated and then crisped on a skillet, then placed in the sauce to serve. You can use other proteins with sauce as well. You can toss your protein in the some or the sauce marinade and crisp it up on the skillet or in the oven, or you can just simmer the protein right in the sauce.
This sauce is often used to make peri peri chicken, prawns, or shrimp. Today, we are making a peri peri chicken version, but instead of chicken, we’re using tofu, and we’re slicing it and shaping it into a chicken breast shape. You can also just cube the tofu or tear it into organic shapes and use that instead, if you prefer.
If you’d rather not use tofu, there are plenty of other plant-based proteins that you can use, such as tempeh or soy curls. For a soy-free version, use chickpea tofu, pumpkin seed tofu, soy-free vegan chicken substitutes, or seitan. You can also add beans or mushrooms to the sauce.
The dish can be made dry-ish, where all of the sauce kind of sticks to the tofu, or it can be made more saucy with some extra broth.
The sauce has this delicious smoky and spicy flavor from all the chilis. You can adjust the heat by reducing amount of peri peri chilis used in the recipe. Kashmiri chilis are pretty mild, but you can reduce those, as well. The sauce also has black pepper, so you can reduce that to reduce the heat, as well.
Why You’ll Love Peri Peri Chicken
- super flavorful, smoky, spicy sauce with an adjustable heat level
- Use tofu or whatever plant-based protein you like!
- If you choose to pan fry the tofu, it’s a one pan dinner.
- gluten-free and nut-free with easy soy-free and oil-free options
More Western Indian Recipes
- Tofu Vindaloo – Tofu in chili garlic vinegar sauce
- Mushroom Xacuti – Goan Coconut poppy seed sauce
- Konkani Curry – Lentils in Konkani curry bake
- Mango Chickpea Zucchini Koshimbir Salad with Indian spiced oil
Continue reading: Goan Peri Peri Chicken – Tofu in Indian Chili Garlic Sauce (gluten-free, nut-free)
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