Name: Tofu Tikka Masala with Green Chutney
Prep time: 30 min
Yield: 4 skewers + 3/4 cup chutney
Ingredients: 1 Pressed Tofu, cut into 1 1/2x3/4-inch pieces; 1 red bell pepper, cut into 1 1/2-inch pieces; 1 red onion, cut into 1 1/2-inch pieces; 1 lime; 1 cup plain 2% Greek yogurt; 3 teaspoons Masala; 3 teaspoons grated fresh ginger; 2 cloves garlic, minced; ½ teaspoon salt; ½ teaspoon ground turmeric; 1 cup packed fresh cilantro leaves; ½ cup packed fresh mint leaves; Lime wedges

Place Pressed Tofu, bell pepper, and onion in a resealable plastic bag set in a shallow dish. For marinade, remove 1/2 tsp. zest and squeeze 2 tbsp. juice from lime. In a small bowl combine lime zest, 1 Tbsp. of the lime juice, 1/2 cup of the yogurt, 2 tsp. of the Masala, 2 tsp. of the ginger, the garlic, salt, and turmeric. Pour marinade over tofu mixture. Seal bag, turn gently to coat tofu and vegetables. Marinate in refrigerator 30 to 60 minutes.

Meanwhile, for green chutney, in a food processor combine cilantro, mint, and remaining 1 Tbsp. lime juice, 1/2 cup yogurt, 1 tsp. Masala, and 1 tsp. ginger. Cover and process until smooth, adding 1 to 2 Tbsp. water if needed to reach a sauce-like consistency. Season to taste with additional salt.

On four 10-inch skewers alternately thread tofu, bell pepper, and onion.* Grease grill rack. Grill skewers, covered, over medium heat 5 to 6 minutes or until tofu is golden and vegetables are crisp-tender, turning occasionally.

Serve skewers with green chutney and lime wedges.

Pressed Tofu

Drain a 14- to 16-oz. pkg. extra-firm water-packed tofu. Fold two paper towels into quarters. On a plate layer tofu between paper towels. Weight it down by placing a second plate on top and adding a pot or a few unopened cans of food to the plate. Let stand 30 minutes, replacing paper towels if they get completely wet.

*Tip

If using wooden skewers, soak in water 30 minutes. When adding the tofu pieces to the skewers, insert the skewers lengthwise.

Grill Pan

Or heat a greased grill pan or griddle over medium. Grill skewers 6 to 8 minutes or until tofu is golden and vegetables are crisp-tender, turning occasionally.

Heat a 10-inch dry skillet over medium. Add spices. Cook 1 to 2 minutes or until fragrant, shaking skillet occasionally. Cool slightly. Finely grind in a spice grinder or with a mortar and pestle. Store at room temperature up to 3 months. Makes about 6 Tbsp.

Tofu Tikka Masala with Green Chutney

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Tofu Tikka Masala with Green Chutney

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Tofu Tikka Masala with Green Chutney

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