Baked Tofu Tikka
Method
Preheat the oven to 200°C (180°C fan) and line a baking sheet with parchment paper.
Add the cubed tofu to the baking sheet and par-bake for 15 minutes, turning once halfway through.
In a bowl, whisk together all the remaining ingredients (excluding serving ingredients) to create the marinade.
Remove the par-baked tofu from the oven and transfer it to the marinade bowl. Toss to coat the tofu evenly.
Return the marinated tofu to the baking sheet and bake for an additional 20-30 minutes, or until crispy to your liking, turning once during baking.
Drizzle with additional olive oil before serving, and garnish with fresh coriander. Serve with optional rice, coconut yog, and sliced red onion.
INGREDIENTS
450 g extra firm tofu, rinsed, patted dry, and cut into 1-inch cubes
2 tbsp olive oil (plus more for drizzling)
85g Cocos Organic Coconut Yogurt
1 tbsp lemon or lime juice
2 garlic cloves, minced
1/2 tsp smoked paprika
1/2 tsp chili powder
1 tsp coriander powder
1 tsp cumin powder
1/3 tsp black pepper
1/2 tsp flaked sea salt
To Serve
Fresh coriander, finely chopped
Cooked rice, coconut yogurt, and sliced red onion