Tandoori Tofu with Vegetable Skewers and Coconut Fruit Smoothies

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Jewish culture and Indian culture are also actually very similar when you take some time and think about it. Both are family oriented, put a high emphasis on education, and have way more fun and interesting holidays and celebrations than Christmas, (sorry guys, I might be biased towards Purim and Chanukah, but Rakhi and Diwali also seem like way more fun than Christmas and Easter to me).

Where our cultures diverge is in food. We both love food, but our meat kreplach causes some issues for them in the same way butter chicken causes issues for us ( on a related note, if anyone wants to make me butter chicken ever at any time please do not hesitate to do so). Despite this, I think we’re a perfect match…


…now if only the writers of New Girl could get on board with me for that one.

Now in keeping with the theme of my blog, I can’t very well make my own Indian dishes that combine meat and milk, so those are out. I still really wanted to try this sauce though, so yes vegetarians the rumours are true, I’m cooking with tofu this week.

say whaaaaaat

Yes way.

Some notes;

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Odds are, over the next couple of weeks I will be posting a lot of barbeque recipes. This is essential given the functionally non-existent summer season where barbequing is appropriate.

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Every grilled thing looks better with 90 degree grill marks. After you have let your tofu cook for half of the listed time before you need to flip it upside down, spin your tofu 90 degrees ( a quarter turn).



3 teaspoons paprika
1 1/2 teaspoon salt, divided
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/3 teaspoon ground turmeric
4 1/2 tablespoons extra-virgin olive oil
6 cloves of garlic minced
1 1/2 tablespoon lime juice
2 14-ounce packages extra-firm or firm water-packed tofu, drained
2/3 cup nonfat plain yogurt


1. Preheat grill to medium-high.
2. Combine paprika, 1 teaspoon salt, cumin, coriander and turmeric in a small bowl.
3. Heat oil in a small pan over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
4. For kebabs, thread eggplant pieces and cherry tomatoes onto skewers.
5. Brush with oil mixture, and grill over medium heat; turning, until marked and tender, 10-12 minutes.
6. Meanwhile, slice each tofu block crosswise into 6 slices; pat dry. Use about 3 tablespoons of the spiced oil to brush both sides of the tofu slices; sprinkle with the remaining 1/2 teaspoon salt. Reserve the excess oil.
7. Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
8. Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce.

Original – http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_summer_dinners?slide=5#leaderboardad



1 1/2 cups light coconut milk
1 ripe banana
1 1/2 cups frozen fruit chunks, slightly thawed (I used mango strawberry and peaches)
Juice of one lime
Honey, to taste


1. Place ingredients in a blender, in listed order and blend on high speed until smooth. Serve immediately.

Original – http://kitchenconfidante.com/fresh-ways-to-eat-fresh-mango-coconut-smoothies-recipe


Tofu 1-7, during 7 prepare smoothies

Well that one was easy to figure out.

Serve with rice.

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