Tandoor* cooking is used in Southern, Central, and Western Asia, in a clay or metal oven.
Severs 8
Make ahead
Chill overnight
2 lbs (900 g) firm organic tofu, drained, cut crosswise 1/4-inch (65 mm) slices
2 2/3 cups (650 ml) plain organic yogurt or almond yogurt (dairy-free)
4 Tbs. (60 ml) organic tomato paste
2 tsp. (10 ml) grated ginger
4 cloves garlic
2 Tbs. (30 ml) organic lemon juice
1 tsp. (5 ml): organic lemon peel, grated
1 tsp. (5 ml) cumin
1/2 tsp. (2,5 ml) each: turmeric, pepper, and coriander
1/4 tsp./1 ml chili powder
1. Cut tofu slices into strips 3/4-inch (2 cm) wide.
2. Place in shallow bowl or baking pan.
3. In small bowl, combine rest of ingredients, mix well.
4. Spread over tofu.
5. Cover and chill overnight.
6. To cook:
- place tofu and marinade on boiler pan or a clay pot
- boil for 12 minutes
- turn the tofu once
*Tandoor-cooked dishes:
flatbread
potatoes
chicken
samosa a stuffed pastry
