Grilled Tandoori Tofu

I love grilled food. The taste of charcoal grilled food reminds me of India. Tandoori flavors are very popular in the northern part of India and now have been adapted by many, world wide. Tandoori flavors have been adapted to many different types of foods.  I use tofu in this recipe because it can hold any flavor and seasoning as long it been marinated with those flavors. We made this for a bbq and has been a favorite since. 

Ingredients:

• 14 oz. block of Extra Firm Tofu
• 5-6 tbsp of Tandoori Paste (Add more or less depending on how spicy you want it)
• 1 tbsp oil or 2-3 tbsp yogurt 
• 1/2 cup finely chopped cilantro
• Fresh Lime juice
• Chaat masala

If you do not have ready made Tandoori Paste, here is what you need:

• 3  Cloves of Garlic
• 2″ fresh ginger  - peeled
• 2 tbsp coriander/dhania seeds
• 1 tbsp cumin/jeera seeds
• 2 tbst red chili powder/cayenne (adjust amount to your tolerance)
• 1/4 tsp turmeric
• 1 tsp tamarind paste OR 2 tablespoons lime juice
• Salt
• 1 tbsp oil
• 1/2 tsp Kasuri/kasoori methi/fanugreek (optional: dried fenugreek leaves, available in Indian groceries as Kasuri Methi)
• Red or orange food color

To prepare the marinade:

Make a puree of all the above ingredients, except the food color. Add little water while making the puree, but just enough to make a tight paste. Try not to make it runny, or else it won’t coat the Tofu.
After the puree is done,  stir in & combine the food color.

To prepare the Tofu:

1. Wrap a few paper towels around the Tofu block & gently try to squeeze out as much water as possible.
2. Cut the block into 1.5 inch cubes or rectangles.
3. Coat the tofu with the tandoori paste & oil  or the homemade marinade paste & let it sit for at least 3-4 hrs, possibly overnight. Tofu soaks in more flavor the longer it marinades.
4. Skewer them & grill them only  for a few minutes. Sprinkle the tofu with some lemon juice and chaat masala just before serving.