While I was making Tandoori Chicken our company for dinner, I also wanted to try making Tandoori Tofu for me.
The ingredients I used for the tandoori marinade are:
400ml of 3.5% yogurt
6 tbsp of tandoori spice rub
3 tbsp of avocado oil
4 cloves of garlic roughly minced
juice of 1 lemon
That would be more than you would need for just 1 brick of tofu. I might have used a quarter of it on the tofu and reserved the rest for the chicken.
Once I had mixed the marinade all together
I sliced up a brick of extra-firm tofu and scored it with some cross hatches.
I then put them in a freezer bag with enough marinade to cover them and gently rubbed it in and let them marinate in the fridge for about 10 hours.
I did the cook on my Mini Big Green Egg, indirectly at about 550F to replicate the effect of a tandoor oven. I meant to grill them for about 20 minutes, but they stayed on for about 30 as I was distracted making the sides indoors. I only flipped them once throughout cooking.
I took them off and served them with some fresh chopped cilantro and a vegetarian Korma and chickpea salad.
The tofu turned out ok, but it could have used deeper scoring to allow more of the marinade to penetrate. Also, in hindsight, I should have taken it off sooner because I dried it out a little. It was a solid first attempt, but I know I can make this better with a little practice!
Happy Veggie Egging!!!