Tandoori Tofu Ⓥ

• 9x13x2-inch ceramic or glass baking dish
• spatula

• 1½ c plain yogurt
• 2 T grapeseed, olive, or vegetable oil
• 3 T tomato paste
• 4 cloves garlic, minced
• 3 T lime juice
• 2 t coriander
• 1 t cumin
• ½ t cayenne pepper or paprika
• ¾ t salt
• 1 small red onion, sliced
• 1 pound extra firm tofu, sliced and pressed
• 2 T soy sauce

Preheat oven to 400.

Combine everything up to the salt in the dish, stir in the onions to coat, and then push them to the side.

Dab soy sauce on both sides of the pressed tofu, then arrange in a single layer in the marinade. (At this point you can refrigerate the tofu for up to two days.)

Bake for 20 minutes, flip the tofu, and bake another 20-25 minutes, until the sauce is golden brown and thickly coats the tofu.

Transfer tofu to plates, topped with onions and remaining sauce.

Adapted from the recipe for "Golden tandoori tofu” in Vegan Eats World – read my review.

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