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    1. About Kidney Disease
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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Tandoori Tofu

      Tandoori Tofu

      Low Potassium Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free Dinner

      Tandoori Tofu

      Low Potassium Low Protein Vegetarian Diabetes-Friendly Egg-Free No Shellfish Nut-Free Gluten-Free Dinner
      6 servings
      Prep time: 30 minutes
      Total time: 30 minutes

      Description

      A tandoori-inspired spice rub and smokiness from the grill flavor these tofu “steaks.” While you’re there, grill some vegetables, too, to serve alongside. Serve with: Grilled eggplant and cherry tomato skewers and brown basmati rice.

      Directions

      1. Preheat grill to medium-high.
      2. Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
      3. 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 remaining spiced oil.)
      4. Oil the grill rack. Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
      5. Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

      Tips

      • Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories188 cal
      • Total Fat12.7 g
      • Saturated Fat2.1 g
      • Cholesterol0 mg
      • Sodium426 mg
      • Carbohydrate Total7.2 g
      • Protein13.8 g
      • Phosphorus208 mg
      • Potassium294 mg
      • Fiber1.6 g
      • Calcium327 mg
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      Ingredients

      • 2 teaspoons paprika
      • 1 teaspoon salt, divided
      • ½ teaspoon ground cumin
      • ½ teaspoon ground coriander
      • ¼ teaspoon ground turmeric
      • 3 tablespoons extra-virgin olive oil
      • 1 tablespoon minced garlic
      • 1 tablespoon lime juice
      • 2 14-ounce packages extra-firm or firm water-packed tofu, drained
      • ⅔ cup nonfat plain yogurt
      • 6 tablespoons sliced scallions, or chopped fresh cilantro for garnish

      Ingredients

      • 2 teaspoons paprika
      • 1 teaspoon salt, divided
      • ½ teaspoon ground cumin
      • ½ teaspoon ground coriander
      • ¼ teaspoon ground turmeric
      • 3 tablespoons extra-virgin olive oil
      • 1 tablespoon minced garlic
      • 1 tablespoon lime juice
      • 2 14-ounce packages extra-firm or firm water-packed tofu, drained
      • ⅔ cup nonfat plain yogurt
      • 6 tablespoons sliced scallions, or chopped fresh cilantro for garnish
      • 2 teaspoons paprika
      • 1 teaspoon salt, divided
      • ½ teaspoon ground cumin
      • ½ teaspoon ground coriander
      • ¼ teaspoon ground turmeric
      • 3 tablespoons extra-virgin olive oil
      • 1 tablespoon minced garlic
      • 1 tablespoon lime juice
      • 2 14-ounce packages extra-firm or firm water-packed tofu, drained
      • ⅔ cup nonfat plain yogurt
      • 6 tablespoons sliced scallions, or chopped fresh cilantro for garnish

      Description

      A tandoori-inspired spice rub and smokiness from the grill flavor these tofu “steaks.” While you’re there, grill some vegetables, too, to serve alongside. Serve with: Grilled eggplant and cherry tomato skewers and brown basmati rice.

      Directions

      1. Preheat grill to medium-high.
      2. Combine paprika, 1/2 teaspoon salt, cumin, coriander and turmeric in a small bowl. Heat oil in a small skillet over medium heat. Add garlic, lime juice and the spice mixture; cook, stirring, until sizzling and fragrant, about 1 minute. Remove from the heat.
      3. 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 remaining spiced oil.)
      4. Oil the grill rack. Grill the tofu until it has grill marks and is heated through, 2 to 3 minutes per side.
      5. Combine yogurt with the reserved spiced oil in a small bowl. Serve the grilled tofu with the yogurt sauce, garnished with scallions (or cilantro), if desired.

      Tips

      • Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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