Cookbook:Tandoori Tofu

Tandoori Tofu
Category	Tofu recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegan cuisine

Ingredients

• 1 block firm or extra-firm tofu
• 2–3 tablespoons yogurt
• 120 milliliters (4.1 US fl oz) tomato sauce or tomato paste
• 2 tablespoons olive oil or canola oil
• Preferred seasonings (suggested seasonings: turmeric, pepper, hot sauce, salt)

Procedure

1. Cut tofu into 2.5 cm (1-inch) cubes.
2. Spread out the tofu on a cookie sheet and bake for 20–25 minutes at 170–190 °C (340–370 °F). This releases the extra water from the tofu and dries it out to be able to absorb the marinade.
3. Mix the spices, tomato sauce, yogurt, and oil in a bowl.
4. Let the tofu marinate well (about 8 hours) in this mixture, preferably in the refrigerator.
5. After marinating, thread the tofu onto skewers and grill it.

Notes, tips, and variations

• If a grill is not available, arrange the tofu pieces on a cookie sheet and bake for 20 minutes at 170 °C (338 °F), then broil for another 20 mins at 170 °C (338 °F) on the middle shelf.
• If dry tofu is not preferred, then bake the tofu with the marinade in a baking dish for 30–40 minutes at 170 °C (338 °F) and then broil for 20–25 mins at 170 °C (338 °F).
• To make this vegan, substitute the yogurt with soymilk
• Try serving with rice or naan, and garnish with fresh-chopped cilantro or with fresh onions and cucumbers.