Tandoori tofu

Marinade ingredients:

3 garlic cloves, minced
1 tablespoon oil (I used extra-virgin olive oil)
1 cup plain yogurt (I used So Delicious coconut "yogurt")
1 tsp turmeric
2 tsp ground ginger
2 tsp ground coriander
1/4 tsp cayenne or ancho chili powder
.5 tsp salt

Other ingredients:

1 block (14 oz or so) extra-firm tofu tofu (I froze and thawed it to make it more chewy, but you can skip that)

1 tablespoon oil (I used extra-virgin olive oil)
1 large onion, diced
1 tsp paprika

Pat the tofu dry with a towel (or paper towel) and either leave whole or cut into slices (I like to slice it so the marinade gets all over it). Mix up marinade ingredients and add the tofu to the marinade. Marinate for 5 minutes or more -- I just let it sit until I'm ready to do something with it.

Pre-heat the broiler and prepare a pan (the book says to spray a broiler pan. I just put a silicone sheet on my cookie sheet.

Meanwhile, cook the onion in the oil until it becomes soft and starts to brown (or do it longer if you like caramelized onion).

Pull the tofu out of the marinade. If you didn't slice it already, slice it horizontally into 2 slabs. Place onto prepared pan. If necessary, add a little dab of extra marinade to the top of each slice. Broil for 2 minutes. Flip, add more marinade if necessary, and broil on the other side for 2-3 minutes, until you see dark flecks on the slices.

Add the rest of the marinade to the cooking onions. Add the paprika to that. That's the sauce that you serve with the tofu (see photo).

Serving Size: Makes 8 slices, 4 two-slice servings