Tandoori Tofu
My Oven Blackened Tandoori Tofu will become your favorite way to eat tofu. The tangy, spicy, brilliantly red tandoori sauce infuses the tofu with gorgeous flavor, and the blackened, charred bits add even more deliciousness. A vegan, gluten-free recipe.
Servings: 6 slices
Calories: 91kcal
Equipment
- Baking dish or any deep dish for marinating tofu
Ingredients
- 14 oz extra firm tofu (pressed and drained for an hour at least, then cut into six slices)
For the first marinade:
- ½ teaspoon paprika (or Kashmiri chili powder, whichever you have available. You want one of these two for the brilliant color.)
- 2 teaspoon ginger garlic paste
- Salt to taste
For the second marinade:
- ½ teaspoon paprika ( or Kashmiri chili powde. For just color add more paprika. Paprika doesn't have much heat, so you won't end up making your tofu too spicy. In India, food colors are often used to give tandoori chicken its bright color, but we're staying natural here)
- ½ cup vegan yogurt
- 1 teaspoon ginger garlic paste
- 1 teaspoon garam masala
- 1 tablespoon avocado oil or any neutral oil
- Salt to taste
Instructions
- Place the tofu in a baking dish or a dish large enough to hold all six slices, then slather on the first marinade, spreading it evenly. Let the tofu stand for an hour in the marinade.
- Make the second marinade by mixing all the ingredients together. Slather the second marinade on to the tofu slices, again making sure you spread it evenly. Let the tofu stand for at least 15 more minutes.
- While the tofu is marinating for the second time, preheat the oven to 350 degrees F. Place the tofu on a baking sheet covered with parchment paper or tinfoil and bake 40 minutes, turning over once halfway through baking.
- Once the tofu has baked 40 minutes, turn the broiler on to 500 degrees. Broil the tofu for another 3-5 minutes or until some black spots appear on it.
- Remove from the oven, let the tofu stand for five minutes, then serve.
Notes
My vegan cashew yogurt recipe is here. To get the perfect consistency of yogurt for this recipe, refrigerate the yogurt for a day and it will thicken up.
Nutrition
Calories: 91kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg