Cookbook:Tandoori Tofu

Cookbook | Ingredients | 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. Slice tofu into 2.5 centimeters (1.0 in) cubes (preferably).
2. Spread out the tofu in a cookie sheet or a baking sheet and bake it for 20–25 mins 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 (or tomato paste), yogurt and oil in a bowl.
4. Let the tofu marinate well (about 8hrs) in this gravy. May be left in the refrigerator while marinating.
5. After marinating, skewer the tofu onto skewers and grill it on a barbecue grill.

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.