Golden Tandoori Baked Tofu
Serve 2-3
Pressed tofu loves this bold tangy marinade! Serve with any Indian rice or flat bread.
1 pound extra firm tofu, drained
2 tablespoons soy sauce
Marinade
1 1/4 cups plain soy yogurt
2 tablespoons vegetable oil
3 tablespoons tomato paste
4 cloves garlic, grated on a microplane
2 tablespoons lime juice
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
3/4 teaspoon salt
1 small red onion, peeled and sliced into 1/2 thick slices
1. Slice tofu in half, then slice each half again. One last time slice each piece in half; you should have 8 pieces of tofu of the same thickness. Layer a large cutting board with clean kitchen towels or paper towels and arrange tofu slices on top in a single layer. Top with another towel, then another cutting board and place a few heavy things on top to press (cans, books, cats). Press for 20 minute to up to an hour. Tofu may ooze a little water so you may want to prop this near the sink on a slight angle. When tofu is finished pressing, pat dry with a paper towel and sprinkle each side with a little bit of soy sauce.
2. Preheat oven to 400 degrees. In a ceramic 9 x 13 X 2 baking pan combine the remaining marinade ingredients; toss the onions in the marinade and then push them to one side of the pan. Place tofu into marinade in a single layer and flip a few times to coat each side. Bake for 20 minutes, remove from oven and flip each piece of tofu. Bake for an additional 20-25 minutes or until most of the marinade has crusted the top of the tofu with a golden brown. Serve immediately with the roasted onions bits and spoon any remaining sauce from the pan on top of the tofu.
Tandoori Seitan:
Substitute 2 cutlets of Coriander Seitan, sliced into 1/2 inch wide strips for the tofu. Instead of turning it over half way through roasting, occasionally move the seitan and onions around in the pan with long handled tongs. Total roasting time will probably be around 30 minutes; take care not to over cook the seitan or it may become dry.
