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    Tandoori Tofu

    A tandoori-inspired spice rub and smokiness from the grill flavor these tofu “steaks.” While you’re there, grill some vegetables, too, to serve alongside. Serve with: Grilled eggplant and cherry tomato skewers and brown basmati rice.

    Ingredients

    • 2 teaspoons paprika
    • 1 teaspoon salt, divided
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon ground turmeric
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon minced garlic
    • 1 tablespoon lime juice
    • 2 14-ounce packages extra-firm or firm water-packed tofu, drained
    • 2/3 cup nonfat plain yogurt
    • 6 tablespoons sliced scallions, or chopped fresh cilantro for garnish

    Instructions

    Step 1
    Preheat grill to medium-high.
    Step 2
    Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
    Step 3
    Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)
    Step 4
    Oil the grill rack. Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
    Step 5
    Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

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