Cookbook:Tandoori Tofu
Jump to navigation
Jump to search
| Tandoori Tofu | |
|---|---|
| Category | Tofu recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Vegan cuisine
Ingredients[edit | edit source]
- 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[edit | edit source]
- 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, tips, and variations[edit | edit source]
- 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.