Tandoori Tofu with Cucumber Tomato Salad
Tandoori Tofu with Cucumber Tomato Salad brings together the bold flavors of tandoori-spiced tofu with the refreshing crunch of a cucumber and tomato salad. The tofu’s marinade infuses it with a combination of spices, yogurt, and citrus, creating a mouthwatering experience. The salad, featuring juicy tomatoes, crisp cucumber, and fragrant herbs, provides a cooling and tangy contrast that complements the tofu’s richness.
INGREDIENTS
For Tandoori Tofu:
- 1 block extra-firm tofu, pressed and cut into cubes
- 1/2 cup plain Greek yogurt
- 2 tablespoons tandoori spice mix
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt to taste
- Skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)
For Cucumber Tomato Salad:
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons fresh cilantro leaves, chopped
- Juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- Salt and pepper to taste
INSTRUCTIONS
Tandoori Tofu:
In a bowl, mix together Greek yogurt, tandoori spice mix, lemon juice, olive oil, and salt to create the marinade.
Add the tofu cubes to the marinade and gently toss to coat. Let the tofu marinate for at least 30 minutes, or longer if possible.
If using wooden skewers, thread the marinated tofu cubes onto the skewers.
Preheat a grill or grill pan over medium-high heat.
Grill the tofu skewers for about 3-4 minutes on each side, or until they are slightly charred and heated through.
Cucumber Tomato Salad:
In a bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped mint leaves, and chopped cilantro leaves.
In a separate small bowl, whisk together lemon juice, extra-virgin olive oil, salt, and pepper to create the salad dressing.
Pour the dressing over the cucumber tomato mixture. Toss everything together to combine.
Assembling the Dish:
Serve the Tandoori Tofu skewers on a plate.
Serve the Cucumber Tomato Salad alongside the tofu.
Garnish the salad with additional chopped herbs for added freshness.
TIPS
Adjust the level of spiciness in the tandoori marinade by adding more or less spice mix.
Serve the tandoori tofu and cucumber tomato salad with naan bread or cooked rice.
If you don’t have tandoori spice mix, you can create your own blend using spices like paprika, cumin, coriander, turmeric, and cayenne pepper.
NUTRITION VALUE
- Calories: Approximately 250-300 kcal (excluding naan or rice)
- Protein: About 15-18g
- Carbohydrates: Around 20-25g
- Fat: Approximately 12-15g
