Special Diet

  • 400 g (13 oz) firm tofu, drained
  • lemon wedges and parsley, to serve
  • 100 ml (3½ fl oz) thick natural yogurt
  • 1 teaspoon peeled and grated fresh root ginger
  • 1 garlic clove, crushed
  • 1 tablespoon tandoori masala
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • 2 tablespoons lemon juice

Place the tofu between 2 pieces of kitchen paper and set a chopping board or other weight on top. Leave to stand for at least 10 minutes to remove the excess water.

Remove the weight and kitchen paper, then cut the tofu into cubes.

Mix all the marinade ingredients together in a large non-metallic bowl and stir in the tofu. Cover and leave to marinate for 1 hour.

Place the tofu pieces on a lightly oiled nonstick baking sheet and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes, turning halfway through the Cooking time.

Serve the tofu cubes with cocktail sticks for skewering, lemon wedges and a parsley garnish.

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