Tandoori Tofu

Jul 8, 2012

..sometimes all you need is only few ingredients to bring out the best in a dish, like  when you marinate a piece of  tofu (extra firm) with non-fat plain yogurt, tandoori masala, & ginger/garlic paste!



Allowed it to soak up the flavor for an hour or so in the refrigerator..

if you have a charcoal or electric grill- use it but sadly i don't so I pan fried it and it tasted pretty darn good..

Its great as an appetizer or



you can make a tandoori tofu wrap with yogurt-cilantro sauce

and add spinach if you like- I think spinach makes everything better


Wrap it up and enjoy


Tofu is pretty bland by itself but very versatile- great substitute for meat in stir fries, soups, grilled dishes, and curries to name a few but it is really important to choose the right kind of tofu to serve its purpose..it's generally available from soft to extra firm..Also, I like how it happily soaks up flavor quickly.


Tandoori Tofu
Makes: 3-4 servings

Ingredients:
1 package, tofu (extra firm)
¾ cup non-fat plain yogurt
2 tablespoon tandoori masala
 1 tablespoon ginger/garlic paste
Salt and pepper to taste
Cooking oil spray (may use canola oil for pan frying too)

Directions:
  1. Drain the tofu and squeeze out as much liquid as possible
  2. Dice tofu into bite-size pieces
  3. In a small bowl, combine all the above ingredients (except the cooking oil) and make into a paste, stir it tofu. Cover the bowl and let it marinade for couple hours in the refrigerator
  4. In a skillet over medium heat, spray cooking oil or cooking oil and pan-fry tofu pieces for few minutes on each side
  5. Remove from the skillet and serve them hot as an appetizer or assemble them into tofu wraps
  6. For tofu wraps, heat tortilla (preferably 100% whole wheat), yogurt-cilantro sauce (or the one you prefer), with veggies such baby spinach, shredded lettuce, chopped tomatoes, onions etc and roll them into wraps.
For yogurt-cilantro sauce
-          In a food processor, blend ½ cup non-fat plain yogurt, 1 bunch of chopped cilantro leaves, 1 chopped green chili salt, and pepper until they turn into a smooth paste. Add water if you want thinner consistency sauce.






2 comments:

  1. Love the color and dish. so tempting.
    http://realhomecookedfood.blogspot.com

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    Replies
    1. thank you. I used Rajah tandoori masala. that does the trick with both color and flavor.

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