Tandoori Grilled Tofu with Red Peppers & Broccolini

– 2 tablespoons extra-virgin olive oil – 2 teaspoons chili powder – 1 teaspoon garam masala – ½ teaspoon ground turmeric – 1 clove garlic, grated – 1 teaspoon grated peeled fresh ginger – ¾ cup whole-milk plain yogurt – ½ teaspoon salt, divided


– ½ teaspoon ground pepper – 2 tablespoons lime juice, plus lime wedges for garnish – 1 bunch broccolini, trimmed – 1 medium red bell pepper, thickly sliced – 1 14- to 16-ounce package water-packed extra-firm tofu, cut into 4 slices and patted dry – Fresh cilantro for garnish

Heat oil in a small skillet over medium heat. Add chili powder, garam masala, turmeric, garlic and ginger; cook, stirring frequently, until fragrant, about 1 minute. 


 Transfer to a medium bowl and stir in yogurt, 1/4 teaspoon salt and pepper. 

Transfer 1/4 cup to a small bowl and stir in lime juice and the remaining 1/4 teaspoon salt. Set aside. 

Add broccolini and bell pepper to the medium bowl and toss to coat. Transfer to a plate. Add tofu to the medium bowl and gently toss to coat.

Oil the grill rack. Grill the tofu, broccolini and bell pepper, flipping once halfway through, until slightly charred, 6 to 10 minutes. 

Drizzle with the reserved sauce and serve with cilantro and lime wedges, if desired. 

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