Tandoori grilled tofu and vegetables is a recipe that I wanted to try for a long time before I finally did. I love anything grilled and the spice mix used in the sauce is gold, literally.
What is tandoori? It is a dish that originated in India that uses a yogurt based sauce and a tandoor oven, which is heated with wood or charcoal. I grilled mine to acheive the smokey flavor of a traditional tandoor dish.
The spices used in the sauce are toasted in olive oil before mixing them into the yogurt. The heat depthens the flavors and ensures that you can taste each spice put into the mix.
The sauce turns a creamy gold color thanks to the turmeric. I think you could slather it on anything, it is so delicious. Absolutely a must try!
Tips and Tricks for the Tandoor Grilled Tofu and Vegetables recipe:
- Oil the grill grate: I was afraid that the yogurt would make the tofu stick to the grill horriblly and I was wrong. That being said, don’t forget to coat the grill with oil as it is an important step for success. I poor the oil on a paper towel and use a pair of tongs to apply the oil to the hot grate.
- Prepare for messy hands: I coat all my veggies by hand just before placing them on the grill to avoid loosing sauce to a plate or bowl. This process will make a mess of your hands, so bring plenty of paper towels along to the grill for easy clean up.
- Try lots of vegetables: I like broccoli the best, but have also tried zucchini (pictured) and peppers. You couild also try cauliflower or cabbage wedges as well.
Tandoori Grilled Tofu and Vegetables
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Indian
Serves: 3 servings
Ingredients
- 2 TBS olive oil
- ½ tsp each: cumin, coriander, and turmeric
- ¼ tsp each: chili powder, paprika, and black pepper
- ½ inch ginger, grated
- 2 garlic cloves, minced
- ½ cup whole milk Greek yogurt (regular works too)
- ½ tsp salt, divided
- 16 oz tofu block, pressed and drained
- 1 large head of broccoli
- 2 TBS fresh lime juice
Instructions
- In a small skillet, combine olive oil, cumin, coriander, turmeric, chili powder, paprika, black pepper, ginger and garlic. Toast the spices in the oil until fragrant, about 1 minute. Let cool enough to handle.
- Stir the oil into the yogurt, and add ¼ tsp salt.
- Cut the tofu into 4 pieces. Cut the broccoli head into large florets, and slice the stem in half (if using).
- Brush the yogurt sauce onto the tofu, and dip the florets into the sauce to coat. You should have about ⅓ cup leftover.
- Brush the grill grates with an oiled paper towel. Grill the tofu and broccoli until slightly charred.
- Mix remaining ¼ tsp salt and 2 TBS lime juice into the remaining yogurt mixture. Serve with the grilled tofu and broccoli.
