1 block firm tofu, pressed
2 cups (about 300 gr) thick plain soy yogurt
3 to 4 tablespoons tandoori masala (to taste)
juice of 1 lime
Two hours before the meal, slice your pressed tofu across the block about 1/2 to 1 inch (1-2 cm) thick. Blend tandoori masala with yogurt and cover tofu thickly with this mixture. Allow to stand for at least 2 hours (or overnight if you like).
Place tofu on broiling pan, top with sauce left in the bowl, and broil for 5 to 15 minutes, turning every few minutes. The sauce should brown a bit or even char some.
Option: If it's too hot to run the oven you can dredge the pieces with whole wheat flour and pan-fry them with olive oil; but I have trouble making the breading stick. (My friend Elizabeth manages it, tho.)
This is great cold, as a sandwich on wholegrain bread with a slice of lettuce and some vegan mayo.