Tandoori-Inspired Tofu with Roasted Broccoli and Red Pepper

Happy Saturday, readers! This week has been a blur - lots of cleaning, job seeking, exercising and of course cooking. Nate and I are more or less settled into a routine now which makes for long and boring days for me; there are only so many times I can workout and clean in a single day. But enough of my whining, onto this dinner recipe I made a few nights ago.

Tandoori-Inspired Tofu with Roasted Broccoli and Red Pepper

Tandoori-Inspired Tofu with Roasted Broccoli and Red Peppers

2 16 oz Blocks Extra Firm Tofu, pressed and drained
3 Tbsp Olive Oil, divided
4 Tsp Chili Powder
2 Tsp Garam Masala
2 Tsp Berbere Spice
1/2 Tsp Ground Turmeric
2 Garlic Cloves, minced
1/2 Tsp Ground Ginger
1 1/2 C Plain Greek Full-Fat Yogurt
Salt and Pepper, to taste
1/2 Lime, Juiced
2 Crowns Broccoli, cut into florets
2 Red Bell Peppers, seeded and sliced

We have discussed the dire importance of pressing your tofu and what a supreme difference it makes with texture. DO NOT SKIP THIS STEP FOR THE LOVE OF ALL THINGS EDIBLE.

Wrap your tofu in paper towels and place on a plate. Weigh the tofu down with something or things heavy. My weapon of choice is typically my cast iron skillet topped with a can or 2. Press the tofu for a minimum of 30 minutes.

Full disclosure: I didn't follow my own rules. This dinner was made on-the-fly because the original dinner plan fell through - my tofu was only pressed for about 15 minutes and I could definitely tell the difference. 

While your tofu is getting a better texture, prepare your marinade. In a skillet over medium-low heat, heat 1 Tbsp of olive oil. Toast the chili powder, garam masala, berbere spice, turmeric, garlic cloves and ginger for 2 minutes or until slightly browned and fragrant. Remove from heat, stir in yogurt and season with salt and pepper.

Take 1/4 C of marinade and move to a smaller bowl, add in lime juice and stir to combine. Refrigerate until serving.

Preheat oven to 400 degrees. Line 2 sheet trays with foil and spray with nonstick spray.

Toss broccoli florets and red pepper strips in marinade until lightly coated. Roast in the oven for 30 minutes, flipping halfway through.

After your tofu has been pressed, slice each block into 5 1/4 inch thick, 1 inch wide, 2 inch long pieces and coat in remaining marinade and allow to sit at room temperature for a minimum of 10 minutes.

Again, I didn't do this, but had I planned better I would have. This step would've definitely helped the marinade to penetrate the tofu better. 

Using the same skillet you used to heat the spices, heat 1 Tbsp of olive oil over medium heat for 1 minute. In batches, add marinated tofu to the pan and fry for 3 minutes per side. Remove to a plate until serving. Replenish oil in the skillet as necessary.

To serve, plate 2 cups of broccoli and red peppers with 3 strips of tofu and drizzle with 1 Tbsp of sauce.

I call this "Tandoori-Inspired" tofu because a lot of the same strong Indian flavors are present in this dish, but I do not have a tandoori oven, so it's not truly the real deal, still pretty tasty though! Great meal for adventurous eaters or those looking to try a new Meatless Monday dish. Plus, how great is the fact you only have to make 1 marinade!? The different cooking methods really change the flavor, the vegetables are more spice-forward while I think the tofu is more aromatic in flavor.