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Isifol-line Tandoori tofu Isifol-line


  • 2 teaspoons paprika.
  • 1 teaspoon salt, divided.
  • 1/2 teaspoon ground cumin.
  • 1/2 teaspoon ground coriander.
  • 1/4 teaspoon ground turmeric.
  • 3 tablespoons extra-virgin olive oil.
  • 1 tablespoon minced garlic.
  • 1 tablespoon lime juice.
  • 2 14-ounce packages extra-firm or firm water-packed tofu, drained.
  • 2/3 cup nonfat plain yogurt.
  • 6 tablespoons sliced scallions or chopped fresh cilantro for garnish.


  • Preheat grill to medium-high.
  • Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
  • Slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. (Reserve the remaining spiced oil.)
  • Oil the grill rack (see Tip). Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
  • Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

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