Tandoori Tofu
Tandoori tofu gives you the red, tangy character of tandoori cooking with no meat at all. The trick is baking the tofu first, which pulls out water so the cubes drink up the tomato and yogurt marinade instead of repelling it. After a long soak, they take well to skewers and a hot grill, and the recipe has oven options for cooks without one.
Instructions
Cut the tofu into cubes about 2.5 cm (1 inch) on each side.
Spread the cubes out on a cookie sheet and bake them for 20 to 25 minutes at 170-190 °C (340-370 °F). This drives off extra water and dries the tofu so it can soak up the marinade.
In a bowl, mix the seasonings with the tomato sauce, yogurt and oil until you have an even marinade.
Add the baked tofu to the bowl and coat it well. Leave it to marinate for about 8 hours, preferably in the refrigerator.
Thread the marinated tofu onto skewers and grill it.
Without a grill, bake the tofu on a cookie sheet for 20 minutes at 170 °C (338 °F), then broil it for another 20 minutes at 170 °C (338 °F) on the middle shelf. For a softer, less dry result, bake the tofu in its marinade in a baking dish for 30 to 40 minutes at 170 °C (338 °F), then broil for 20 to 25 minutes.
Serve with rice or naan, topped with chopped fresh cilantro or with fresh onions and cucumbers. For a vegan version, use soymilk in place of the yogurt.
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