Monday, April 11, 2011

Tandoori Tofu

The Meatless Monday movement is growing in popularity across the country. Here’s a yummy recipe to improve your health. Your mouth will water with this tandoori-inspired spice rub. The smokiness from the grill flavors these tofu “steaks.” I’ll admit, tofu is not for everyone, but if you’re willing to step out of your comfort zone and expand your palate, you will enjoy this Indian-inspired recipe.

Tandoori Tofu
Serves 6

2 teaspoons paprika
1 teaspoon salt, divided
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon lime juice
2 14-ounce packages extra-firm or firm water-packed tofu, drained
2/3 cup nonfat plain yogurt
6 tablespoons sliced scallions or chopped fresh cilantro for garnish

Preheat grill to medium-high.

Combine paprika, ½ teaspoon salt, cumin, coriander and turmeric in a small bowl.
Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.

Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining ½ teaspoon salt. (Reserve the remaining spiced oil.)

Oil the grill rack. Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.

Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

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