Tandoori Tofu
http://www.eatingwell.com/recipes/tandoori_tofu.html
From EatingWell: May/June 2010A 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.
6 servings | Active Time: 30 minutes | Total Time: 30 minutes
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
Preparation
- 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.
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
1/2 Carbohydrate Serving
Exchanges: 1 1/2 medium-fat meat, 1 1/2 fat
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.)