Tandoori Tofu

This is one of my favourite tofu recipes courtesy of my favourite cook – my mum. We made some today with BBQed veggies, roasted potatoes, and a spinach-basil-blueberry salad to celebrate Canada Day with some friends.

Here’s how to make tofu that veg(etari)ans and meat-eaters will all enjoy:
– 175g organic, non-GM tofu – cubed
– 1/4 lemon – juiced
– 1 tbsp olive oil
– 1 clove garlic – crushed or minced or 1/4tsp garlic powder
– 1 pinch onion powder
– 1 tbsp tandoori masala (I use Shan brand – easily found in the International section of most grocery stores or you can go to a Southeast Asia
n grocery store)
Add everything except for the tofu to a medium-sized bowl and mix thoroughly into a paste. Add the cubed tofu and coat with the paste. Once coated, cover the bowl and refrigerate for 4-5 hours or freeze for 1 hour, making sure you leave at least 30 minutes before cooking if you choose the latter. Spear the tofu cubes on skewers and BBQ them on medium for 3 minutes on each side (or) until they’re cooked to your liking. Alternatively, you could bake the cubes for 45 minutes at 350F, turning them over 1-2 times during that time.
These are great to eat on their own, with (cauliflower) rice, in a wrap or sandwich, or in a quinoa salad. Enjoy and Happy Canada Day!

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