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Tandoori Tofu

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings
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.
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

Tip: 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).
Tandoori Tofu Recipe at
Preheat grill to medium-high.

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.

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).

Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 05/01/2010
Nutrition Facts per Serving
Yield:   6 servings
Calories: 173
Fat. Total: 13g
Protein: 12g
Carbohydrates, Total: 6g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 1mg
Sodium: 419mg
% Cal. from Fat: 68%
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