Tandoori Tofu with Raita

Ingredients:

• 14 oz extra firm tofu(395 g)

• 1 lemon

• 2 cup Naked Planet Greek Style Natural Yogurt

• 2 cloves garlic, minced

• 1 tbs ginger, minced

• 1 tsp salt

• 2 tsp garam masala

• 1/4 tsp turmeric

• 1/4 tsp saffron powder

• 1 tsp chili flakes

• 1 cucumber

• 2 tomatoes

• Handful of fresh mint

• 1tsp cumin

• salt and pepper to taste

• Rice for serving

Tandoori Tofu method:

1. Cut your tofu into 2 x 2 cm cubes and pre-heat over to 250 C.

2. In a mortar and pestle, add 2 cloves of garlic, ginger, turmeric, salt and Garam masala. Grind this mixture until it becomes a smooth paste.

3. Add this mixture to a bowl and add 1 cup of Naked Planet Greek Style Natural Yoghurt, a pinch of saffron powder and a pinch of chilli flakes.

4. Add the tofu cubes to the Naked Planet yoghurt mixture and completely coat each piece.

5. Leave in fridge to marinate for at least 1 hour, or overnight.

6. Place the the cubes on skewers and make sure there is at least 1cm space between each cube.

7. On a tray, ensure the width is shorter than the skewer, place the skewers so that they’re hanging and not touching the bottom.

8. Place in oven and leave until golden brown.

9. Don’t worry if the mixture looks thick when coating the tofu cubes. They will reduce as the coating is dried during baking and you get a lovely skin layer of flavour with each mouth full.

10. Serve with the raita and rice, enjoy!

 Raita method:

1. Grate the cucumber so it makes about 1/2 cup, then squeeze with your hands to remove as much liquid as possible.

2. Dice the tomato so it makes ¼ cup, removing the pulp.

3. Finely chop the mint.

4. In a bowl place1 cup of Naked Planet Greek Style Natural Yogurt, diced tomato, grated cucumber, mint, pinch of cumin, salt and pepper to taste and fold to mix.

5. Enjoy with the tandoori tofu and rice!