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Tandoori Tofu

  • 30 m
  • 30 m
EatingWell Test Kitchen
“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
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ¼ 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
    • ⅔ cup nonfat plain yogurt
    • 6 tablespoons sliced scallions or chopped fresh cilantro for garnish


  • 1 Preheat grill to medium-high.
  • 2 Combine paprika, ½ 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.
  • 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 ½ teaspoon 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.
  • 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.)
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