Tofu Tikka with Date Chutney

🥘 Ingredients

• garlic cloves 3
• piece fresh ginger ½ inch
• medium lime 1
• good-quality creamy vegan yogurt 1 cup
• high-heat 2 ½ tbsp
• garam masala 1 tbsp
• ground coriander 1 tbsp
• ground cumin 1 ½ tsp
• Indian red chili powder 1-1.5 tsp
• ground turmeric ½ tsp
• kosher salt 1 ½ tsp
• Tofu Chunks 2
• basmati rice 1 ¼ cup
• High-heat
• Persian cucumbers or English cucumbers ½
• small red onions 3 oz
• small Granny Smith apple 1
• scallions 2
• serrano or jalapeño pepper 0.5-1
• cilantro leaves and tender stems ½ cup
• medium limes 2
• shredded green cabbage 2 cup
• Kosher
• chaat masala ¾ tsp
• Cilantro-Date Chutney ½ cup

Marinated Tofu Tikka

1. 1

   Prepare: garlic cloves , piece fresh ginger , medium lime , good-quality creamy vegan yogurt , high-heat , garam masala , ground coriander , ground cumin , Indian red chili powder , ground turmeric , kosher salt , Tofu Chunks .
2. 2

   NOTE: For the best flavor, try to marinate the tofu timer to 36 hours before cooking the Tofu Tikka meal. If you won’t be able to cook the tofu within 36 hours, simply refrigerate the plain Tofu Chunks in an airtight container for up to 5 days and the yogurt marinade separately in a sealed jar for 5 to 6 days.
3. 3

   Using a grater, grate or mince the garlic and ginger. Juice the lime.
4. 4

   In a medium bowl, mix together the yogurt, garlic, ginger, 1 1/2 tbsp lime juice, oil, garam masala, coriander, cumin, chili powder, turmeric, and salt. Whisk well to combine.
5. 5

   Add the Tofu Chunks (Bite-Sized) to a large storage container for which you have a lid. Pour the marinade on top. Using your hands or a silicone spatula, very gently coat all the crevices of the tofu as best you can, taking care not to mash it. NOTE: If you don’t have a large storage container, combine tofu and yogurt in a large bowl, then transfer the Marinated Tofu to a labeled ziploc bag.
6. 6

   Label and store in the fridge for up to 36 hours.
7. 7

   Gather: basmati rice , High-heat , timer cup Marinated Tofu Tikka (from meal prep). For the kachumber salad: Persian cucumbers or English cucumbers , small red onions , small Granny Smith apple , scallions , serrano or jalapeño pepper , cilantro leaves and tender stems , medium limes , shredded green cabbage , Kosher salt or sea salt, chaat masala , Cilantro-Date Chutney .
8. 8

   Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 450ºF / 230ºC.
9. 9

   Cook the rice according to your preferred method (see Cooked White Rice  for instructions).
10. 10

    Line a rimmed sheet pan with parchment paper. Pour timer tbsp of oil on the paper, spreading it out with a brush (or your hands). Take out the Marinated Tofu Tikka from the fridge, discarding any liquid that has settled. Spread the tofu out on the oiled pan as best you can, leaving any excess marinade behind. Bake on the bottom rack for 15 minutes , then toss the tofu to ensure the marinade adheres to it. Bake for 5 to 10 more minutes, or until the tofu is lightly golden brown and starting to firm up.
11. 11

    While the tofu bakes, start preparing the Kachumber Salad. Using a mandoline: Thinly slice the cucumber halves (or quarters if using an English cucumber) into half moons; thinly slice the red onion; very thinly slice the apple, rotating it on the mandoline on each side until you reach the core. Don’t have a mandoline? Use a chef’s knife to thinly slice all three. Optional: Remove any bruised tops from the scallions, if using; slice the remaining scallions thinly. If using, finely chop the chile pepper. Finely chop the cilantro. Juice the limes to get 2 tbsp of juice. A few minutes prior to eating: Add the prepped salad ingredients plus shredded cabbage to a serving bowl. Add 2 tbsp of lime juice, 1/2 tsp kosher salt, and chaat masala, if using. Taste, adding more lime or salt until well seasoned and tart. Set aside.
12. 12

    Remove the tofu from the oven and turn the broiler to high. After the broiler has preheated for a few minutes, add the tofu to the top rack. Broil for 5 minutes. If it’s somewhat crisp and charred in spots, it’s done. If not, keep broiling and check every 1 to 2 minutes to prevent burning. If time permits/for the best texture: Transfer broiled tofu to a wire rack (place some paper towels under the rack for easy cleanup). Rest for 5-10 minutes to help crisp it up.
13. 13

    Meanwhile, if your Cilantro-Date Chutney is quite thick, whisk in 1 tbsp of water to thin. Taste, adding some lime juice or salt as needed.
14. 14

    Assemble: Divide the rice across bowls. Top each with the tofu tikka, Kachumber Salad, and timer tablespoons ( timer ) of Cilantro-Date Chutney.