An easy recipe, which is full of proteins and fats!
I confess I have never eaten tofu before, so it was a first for me too. It looks like paneer or cottage cheese and tastes almost like it too. But it is made from soya bean milk and the composition is entirely different from cottage cheese. Before I come to the recipe, I must give you some handy tips. Wash the slab of tofu with fresh water before you start using it. Then soak it in water for some time to make it spongy and soft.
Another thing that you need to keep in mind is, that unlike paneer or cottage cheese, tofu can get very hard and stretchy if you overcook it. You can substitute tofu at all the places you use cottage cheese. Today I am sharing with you the recipe for Tandoori Tofu. Once you master this you will wonder why you have been going out to eat Indian food, when you can make it at home.
Tip: If you don’t have all these spices handy at home, just ask for ‘Tandoori Masala’ in any Indian store and use one tbsp for this recipe.
Make a paste of all these ingredients and mix them well. Keep the lime juice for the end. You don’t need to add water to this puree, as the Greek Yogurt is very moist. Cut the tofu into 1-inch cubes and poke them lightly with a fork. Cover the tofu with this paste and make sure the marinade is not runny. Also, add the capsicum and the tomatoes to this marinade. Now keep this marinade overnight in the fridge. The longer it marinades the better it will taste. Remember to add 1tsp ghee to this marinade.
Next day when you are ready to eat, put the pieces of tofu and the veggies on a skewer and grill them. I kept them in my micro on the grill and micro option and they were ready in five minutes. You can grill them in the tandoor or barbeque for five to seven minutes, depending on how charred you want them to be.
You can also sauté the tofu on a pan with oil or ghee. Make them anyway; just remember not to overcook it.
You can add your choice of veggies to the skewers. Eat the tandoori tofu hot, after squeezing a dash of lime on it.