Tandoori Tofu Recipe

Press the tofu to remove excess moisture. Place the tofu block on a plate lined with paper towels. Place more paper towels on top, and then place a heavy object, like a cast iron skillet, on top of the tofu. Let it press for about 15-20 minutes.

Cut the pressed tofu into bite-sized cubes.

In a mixing bowl, combine the dairy-free yogurt, tandoori masala spice mix, lemon juice, olive oil, ground cumin, paprika, turmeric, ground coriander, cayenne pepper, and salt. Mix well to form a smooth marinade.

Add the tofu cubes to the marinade and gently toss to coat each piece. Make sure all the tofu pieces are well-covered with the marinade.

Cover the bowl with plastic wrap or a lid and let the tofu marinate in the refrigerator for at least 2 hours, or ideally overnight. The longer it marinates, the more flavor it will absorb.

Preheat your grill to medium-high heat. If you're using wooden skewers, make sure to soak them in water for about 30 minutes to prevent them from burning on the grill.

Thread the marinated tofu cubes onto the skewers, leaving a little space between each piece.

Lightly grease the grill grates with cooking spray or oil to prevent sticking. Place the tofu skewers on the grill and cook for about 3-4 minutes per side, or until grill marks appear and the tofu is heated through.

Once the tofu is cooked, remove the skewers from the grill. Serve the tandoori tofu skewers with chopped cilantro, lemon wedges, and sliced red onions on the side.