Tandoori Tofu
12 oz. yogourt
1 - 2" cube ginger, coarsely chopped
4 cloves garlic, coarsely chopped
3 tbsp. lemon juice
1 tsp. salt
2 tsp. ground cumin, roasted
1tsp. garam masala
1/2 tsp. freshly ground black pepper
5-6 drops red food colouring (optional)
5-6 drops yellow food colouring (optional)
1 - 1 lb. package firm tofu, drained and air-dried for 30 minutes, then cut into1" cubes
1/4 cup butter or vegetable oil
1 - 2" cube ginger, coarsely chopped
4 cloves garlic, coarsely chopped
3 tbsp. lemon juice
1 tsp. salt
2 tsp. ground cumin, roasted
1tsp. garam masala
1/2 tsp. freshly ground black pepper
5-6 drops red food colouring (optional)
5-6 drops yellow food colouring (optional)
1 - 1 lb. package firm tofu, drained and air-dried for 30 minutes, then cut into1" cubes
1/4 cup butter or vegetable oil
Prepare marinade by combining all ingredients except tofu and butter (or oil) in food processor/blender and liquefy. Pour 1 cup of mixture into shallow pan; add tofu, turning pieces so that all are coated equally. Refrigerate at least 2-3 hours. Refrigerate remainder. Just before serving, melt butter (or oil) over medium-high heat in large pan. Add reserved yogourt marinade mixture and cook down until sauce is thickened and butter (or oil) begins to separate from sauce (about 10 minutes). Add in marinated tofu pieces and continue cooking for 10 minutes, turning frequently to brown evenly. Serve immediately.