Sunday, April 26, 2015


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 paprika1 teaspoon salt, divided1/2 teaspoon ground cumin1/2 teaspoon ground coriander1/4 teaspoon ground turmeric3 tablespoons extra-virgin olive oil1 tablespoon minced garlic1 tablespoon lime juice2 14-ounce packages extra-firm or firm water-packed tofu, drained2/3 cup nonfat plain yogurt6 tablespoons sliced scallions or chopped fresh cilantro for garnish
Preheat grill to medium-high.Combine paprika, 1/2 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.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 1/2 teaspoon salt. (Reserve the remaining spiced oil.)Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.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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