Recipe Git v1

Tandoori Tofu

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Vegetarian, Vegan, Grilled

Tags: easy, grilled, indian, main course, recipes using canola oil, recipes using tofu, recipes using yogurt, recipes without cooking time, recipes without servings, vegan, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATandoori_Tofu)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATandoori%20Tofu&oldid=4513703

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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)

Directions

Cut tofu into 2.5 cm (1-inch) cubes.
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.
Mix the spices, tomato sauce, yogurt, and oil in a bowl.
Let the tofu marinate well (about 8 hours) in this mixture, preferably in the refrigerator.
After marinating, thread the tofu onto skewers and grill it.

Notes

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.