Oven Blackened 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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6 slices
- 1 14 oz block of extra firm tofu, pressed and drained for an hour at least, then cut into six slices
For the first marinade:
- 1/2 tsp paprika or Kashmiri chili powder, whatever you have available. You want one of these two for the brilliant color.
- 1 tsp ginger paste
- 1 tsp garlic paste
- Salt to taste
For the second marinade:
- 1/2 tsp paprika or Kashmiri chili powder (for brighter 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)
- 1/2 cup cashew yogurt (you want very thick yogurt with a Greek yogurt-like consistency. See directions for my cashew yogurt -- link in recipe notes below)
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 tsp garam masala
- 1 tbsp vegetable oil
- Salt to taste
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.
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.
Calories: 77kcal | Carbohydrates: 2.9g | Protein: 5.8g | Fat: 5.6g | Potassium: 119mg | Fiber: 1g | Sugar: 0.6g | Calcium: 12% | Iron: 7%