Tandoori Tofu

Tandoori Tofu depends on an overnight yogurt marinade, allowing the tofu to take on ginger, garlic, lemon, spices, chili, and cilantro before it reaches the oven.

The marinade combines yogurt with cumin, coriander, turmeric, garam masala, salt, and fresh aromatics. The long resting time is the main preparation step.

The tofu is broiled in a single layer and stirred so the pieces brown on more than one side. Fresh cilantro is added only after cooking.

Ingredients

• 1 1/2 cups firm tofu, cubed
• 1 cup plain yogurt
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 cup fresh cilantro leaves, chopped
• Juice of 1 lemon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1 fresh green chili, minced
• 1/4–1/2 teaspoon garam masala
• 3/4 teaspoon salt, or to taste
• 1/4 cup fresh cilantro leaves, chopped, for garnish

Method

Combine the tofu with the yogurt, garlic, ginger, cilantro, lemon juice, cumin, coriander, turmeric, green chili, garam masala, and salt in a large bowl. Toss until well coated, cover, and refrigerate overnight. Set the oven to broil and spread the tofu in a single layer on a baking sheet, pouring any remaining marinade over the top. Broil on the upper rack, stirring so the pieces brown lightly on multiple sides, about 3–4 minutes. Garnish with cilantro and serve. Makes 4–6 servings.