Tandoori Tofu

Tandoori Tofu: What to do with tofu.

You know how it is when you have a block of tofu in the fridge and you need to do something with it and you're tired of stir-fry? Yeah, welcome to my world. When I discovered the local grocer had started carrying tofu, I was so pleased I bought a package, even though the expiration date was coming up. I wanted to encourage them, you know what I mean?

Anyway, the day came sooner than I thought, and there I was, wanting dinner in a hurry. In less than 10 minutes I'd prepared the spice mixture, coated the tofu, and started some brown rice. (I also served some pakora vegetables alongside.) The mint raita took five minutes to mix up (the same grocer sells soy yogurt!) and while the rice cooked and the tofu baked, I surfed the web.

Want to know how easy it is to be a vegan in today's world?

Click below to find out.

Tandoori Tofu

1/2 lb of tofu (225 g), cubed (1/2 inch pieces)

Spice mixture:
1 tablespoon fresh ginger, grated
1 tablespoon garlic, minced
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon salt
2 tablespoons oil
2 tablespoons lemon juice

Garnish:
Snipped cilantro (coriander) leaves
mint raita

Mix all the ingredients for the spice mixture. Spoon over the tofu, tossing to coat. Let set for 30 minutes.

Line a baking tray with foil, and place tofu on the tray. Bake in a hot (400F/200C) oven for 20 minutes. For the last few minutes, you may bake under a grill (if your oven is equipped with one).

Serve hot, with cilantro sprinkled over the top and with raita for dipping.

To make mint raita:

Combine 1 cup soy yogurt with a handful of chopped mint, salt and pepper. Let sit for 15 minutes.