Tandoori Tofu

 

Serves 6

1 block tofu (extra firm)

2 green bell peppers, cut into squares

3 tomatoes, cut into chunks

1 medium onion cut into chunks

Lime wedges for serving

For the marinade...

¼ cup vegan yogurt

1 tsp. ground turmeric

1-2 garlic cloves

1 knob of ginger

½ tsp. cayenne pepper

2 tsp. Garam masala or as needed

1 tomato, chopped

Juice of 1 lime

Salt to taste

1 Tbsp. oil

Press the tofu between two thick kitchen towels. Weigh down with a heavy pan or cutting board and set aside for at least ½ hour. Cut into cubes.

Process the ingredients for the marinade in a blender. Make sure it is seasoned really well.

Pour the marinade into wide bowl. Drop in the veggies and tofu, mix well and refrigerate for at least 30 minutes, preferably 2 hours or overnight.

Preheat oven to 425F.

Line a baking tray with parchment paper and layer the marinated tofu in a single layer.

Bake the tofu for about 15-20 minutes until slightly golden.

Move the oven rack up to broil. Add the vegetables to the tofu, reserving any leftover marinade*. Finish cooking the lot under the broiler until the edges start to char.

Sprinkle with salt if needed and serve with lime wedges.

Makes great appetizers, addition to rice bowls, wraps, etc. 

*The marinade can be reduced to a thick sauce and served on the side with the tandoori tofu.  I often like to wilt some greens and toss in the tofu and sauce for a quick saag tofu, as pictured below. It also makes an insanely good salad dressing.  
 

A quickie Saag Tofu consisting of sautéed mixed greens tossed with Tandoori Tofu and the marinade reduction served over baked sweet potato  

A quickie Saag Tofu consisting of sautéed mixed greens tossed with Tandoori Tofu and the marinade reduction served over baked sweet potato