July 11, 2008
This is my new favorite tofu recipe. My house smelled like a fantastic Indian restaurant while the tofu was cooking in my humble little toaster oven. It tasted great hot, it was wonderful cold, and I will make it again.
I think that next time, though, I will skip the whole skewer step and just bake the tofu cubes on a foil-lined baking dish.
Updated to add: I just read about pressing the tofu under a heavy object for 15 minutes before adding it to a marinade. I think doing so would improve the texture of the tofu in this dish, which remained a little more spongy and less chewy then I would have liked. I’ll try that next time.
Adapted from Tandoori Tofu Kebobs
1 package (14 oz.) extra-firm tofu, drained
6 oz. plain yogurt (I used non-fat)
1 Tbsp. grated ginger
2 tsp. crushed garlic
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 tsp. masala curry powder
1/4 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. salt
freshly ground pepper (I used 4 grinds)
1 Tbsp. fresh cilantro, minced
Press any extra moisture out of your tofu, and cut it into bite-sized cubes. Set aside.
Combine remaining ingredients in a bowl. Gently add tofu cubes to the bowl, and use a rubber spatula or similar to carefully fold the tofu into the marinade until it is well-coated. Try not to crumble the tofu! Cover and refrigerate for 2 hours.
While the tofu is marinating, cover 6-10 wooden skewers in water and let them soak. You may need to trim the skewers so that they can hang, suspended, from the rim of your baking pan.
Preheat toaster oven to 425° F.
Line your toaster oven’s baking pan with foil. Arrange tofu cubes on your wooden skewers, and place each skewer across the pan.
Bake on the lowest rack of you toaster oven for 30 minutes, or until tofu edges are browned and crispy.
Filed under: Veggie Mains