Tandoori Tofu

Name: Tandoori Tofu
Ingredients: 2 teaspoon cumin seed; 3 cloves; 3 ounces yogurt fat free; 3 tablespoons garlic (chopped); 3 tablespoon ginger (chopped); 1.25 tablespoon chilli power; 1.25 tablespoon paprika; 1 tablespoon soy sauce, low sodium; 16 oz firm tofu (cut into 4 oz portions); 2 cups yogurt fat free; 1 red onion (julienne); 1 cucumber (peeled, de-seeded & grated); 1 lemon (juiced); 1 tablespoon mint (fresh) (chopped); 1 tablespoon cilantro (chopped)

Written by Pritikin Chefs

0.7 min read

Tandoori Tofu

Course: Appetizer, Dinner, Lunch, Main Dish, Vegetarian

Cuisine: American, International, Vegetarian

Yield: people

Materials

2 teaspoon cumin seed
3 cloves
3 ounces yogurt fat free
3 tablespoons garlic chopped
3 tablespoon ginger chopped
1.25 tablespoon chilli power
1.25 tablespoon paprika
1 tablespoon soy sauce, low sodium
16 oz firm tofu cut into 4 oz portions
2 cups yogurt fat free
1 red onion julienne
1 cucumber peeled, de-seeded & grated
1 lemon juiced
1 tablespoon mint (fresh) chopped
1 tablespoon cilantro chopped

Instructions

TOFU
Toast and grind cloves & cumin.
Mix well with remainder of ingredients, except tofu, in Cuisenart.
Marinate with tofu for 24 hours.
Grill tofu and serve with cucumber raita
RAITA
Line a colander with cheesecloth and put in yogurt.
Cover and refrigerate overnight.
Discard liquid and mix all ingredients well with a whisk.
Serve cold.

recipe