Tandoori Tofu

September 2nd, 2016
Cook: 30 minutes | Servings: 6 Servings
Ingredients
  • 2 teaspoons Paprika
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon lime juice
  • 1 (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
  1. Preheat grill to medium-high.
  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 spic mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
  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 teaspoons salt. (Reserve the remaining spiced oil).
  4. Oil the grill rack (see tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
  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.
Nutrition Per serving: 173 Calories; 13 g Fat; 2 g Sat; 7 g Mono; 1 mg Cholesterol; 6 g Carbohydrates; 12 g Protein; 2 g Fiber; 419 mg Sodium; 224 mg Potassium Tips & Notes Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)