Tofu Tikka Masala with Green Chutney

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.