Servings
Prep Time
Cooking Time
INGREDIENTS
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1 pack of extra firm tofu
For Tandoori Masala:
1 cup plain yogurt (preferably greek yogurt)
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2 tablespoons of ginger and garlic paste
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2 tablespoons of Rajah Tandoori Masala
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1 tablespoon of chaat masala. I use MDH masala
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2 tsp of coriander powder
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2 tsp of kashmiri red chili powder
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1 tsp of garam masala
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Juice of 1 lemon juice
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Salt to taste
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1 tablespoon of crushed Kasuri methi
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2 tablespoons of neutral oil
This tandoori masala that I am about to share with you will be the only tandoori masala you will ever need! Over the years I have perfected this masala and have used it for vegetables, chicken, fish- it works with everything and I was especially impressed with how it transformed the tofu from blah to yum! I enjoyed it alone with chaat masala and as a wrap with corn tortilla and a dash of mint raita as a dressing.
- Place paper towels on the tofu and place something heavy on it (like a cast iron skillet). This step is crucial to absorb all the water from the tofu. If you can do this overnight it will perfect otherwise try to do this at least 4-5 hours before.
- Once done cut the tofu in small cubes or any shape you desire
- In a large bowl add all the ingredients for the tandoori masala
- Add the tofu
- Mix till all the tofu is fully coated with the masala
- Cover the bowl with a plastic wrap and refrigerate for as long as you can (I marinated for 3 hours)
- Heat your grill pan, add oil and grill till the tofu is fully cooked. You can also bake this in the oven or airfry it.
- Enjoy!
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