Tandoori Tofu & Vegetables



Cuisine: Indian

Region: Punjabi

Recipe Type: Main Dish

Vegetarian / Vegan: Vegetarian

If you don't have a tandoor oven (and if you need to read this recipe, we're guessing you probably don't...), this dish can be prepared over a hot charcoal grill. After writing this, I'm kind of wondering how much trouble it would be to build (or at least procure) a traditional tandoor oven. Turns out that you can build one out of a ceramic flower pot type-thing, like this guy did.

Ingredients:

1/2 cup plain yogurt
2 TB lemon juice
1 TB garlic, finely minced
1 TB ginger, grated
1 TB ground cumin
1 tsp ground coriander
1 tsp. roasted chili powder
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. black pepper, ground
2 tsp. salt

Assorted firm vegetables (zucchini, carrot, cauliflower, squash, potato, mushrooms, etc.)
1 block tofu
Bamboo skewers, for grilling
Cilantro, for garnish

Directions:

Mix yogurt, lemon juice, garlic, ginger, and spices in a bowl and set aside. Cut vegetables and tofu into large chunks, big enough to fit on wooden skewers for grilling. Mix tofu and vegetables with marinade, stirring to cover. Let marinate for 8 hours, or overnight.

Place bamboo skewers in cold water for 1 hour to soak (so they won't burn on the grill). Remove tofu and vegetables from marinade and skewer. Try to get one type of vegetable on each skewer instead of a variety. This way, the vegetables that cook faster can be pulled off the grill earlier. Brush grill with oil and grill vegetable and tofu skewers over hot coals until browned all over and cooked through. Serve over rice with a cilantro sprig as garnish.


Submitted By:

Prep Time: 8 hours

Cooking Time: 15 minutes

Servings: 4-6

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