Tandoori Tofu

Ingredients

• Extra Firm Tofu
• Plain Yogurt
• Lemon juice
• Garlic
• Ginger
• Garam Masala
• Turmeric
• Paprika
• Cayenne Pepper
• Salt

Steps

1. Bring pot of water to boil
2. Cut a 15oz block of tofu into cubes and place in boiling water. Simmer for 10-15 mins.
3. Make marinade: 1 c plain yogurt*, 2 Tbsp lemon juice, 1 Tbsp grated garlic, 1 tsp grated ginger, 2 tsp garam masala*, 1/2 tsp turmeric, 1 tsp paprika, generous pinch of cayenne pepper, 1 tsp salt. Whisk ingredients together.
4. Strain out the tofu from the water and place into the marinade. Coat all pieces of tofu. If you used the full 15 oz block of tofu then the marinade should cover all the pieces of tofu so that they are submerged. Let it sit and marinate for 1-2 hours.
5. Clean your skewers and lightly oil them.
6. Preheat over to 400F when the tofu is done marinating.
7. Place the tofu pieces on the skewers and balance the skewers on a baking sheet
8. Bake for 25 minutes, turning halfway
9. Broil for 10 minutes, turning halfway
10. I ate this on a bed of cauliflower rice which I cooked with cumin seeds and then fresh coriander. I added some extra Greek yogurt when serving. Next, I plan to make this in a pita wrap with fresh tzatziki sauce, sliced onions, and chopped tomatoes.

TIPS

• Use yogurt with a thick consistency — I used Kitehill Greek Style non-dairy yogurt as it is thicker than regular yogurt so helps adhere to the tofu
• If not already on hand, you can make Garam masala: 1 1/2 tsp cumin powder + 1 tsp each of coriander, cardamom, black pepper + 1/2 tsp cinnamon + 1/4 tsp each ground cloves and nutmeg