Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by pressing 500 grams of extra-firm tofu for at least 30 minutes to remove excess water, then cut the pressed tofu into uniform 2-inch cubes.

2. 2

   In a large mixing bowl, combine 1/2 cup of full-fat coconut milk, 2 tablespoons of fresh lime juice, 2 minced cloves of garlic, 1 tablespoon of grated fresh ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of salt, whisking until thoroughly blended to create the marinade.

3. 3

   Add the prepared tofu cubes to the marinade, gently toss to ensure every piece is fully coated, and then cover the bowl and refrigerate for a minimum of 2 hours, or preferably up to 8 hours for deeper flavor.

4. 4

   Preheat your tandoor oven to 230 degrees Celsius (450 degrees Fahrenheit); if a tandoor is unavailable, preheat a conventional oven to the same temperature with a baking stone or sheet pan placed inside.

5. 5

   Carefully thread the marinated tofu cubes onto metal skewers, leaving a small gap between each cube to allow for even cooking.

6. 6

   Place the tofu skewers inside the preheated tandoor or oven, baking for 15-20 minutes, rotating them halfway through, until the tofu is golden brown, slightly charred, and firm to the touch.

7. 7

   Garnish the cooked tofu skewers with 2 tablespoons of freshly chopped cilantro and serve them immediately, offering 1/4 cup of your favorite Brazilian malagueta hot sauce on the side for an added kick.