Tandoori Tofu & Vegetables

By sincial

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
• 1/2 tsp garam masala
• 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

Preparation

Step 1

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.