Tofu Tikka

Press the tofu between clean kitchen towels or paper towels under a heavy weight for 15–20 minutes to remove excess moisture; this ensures crispier results.

Cut the pressed tofu into 1-inch cubes and pat dry again with paper towels.

Cut your chosen vegetables into 1-inch pieces. Mince the garlic and ginger.

In a mixing bowl, whisk together the yogurt, garam masala, paprika, minced ginger, minced garlic, lemon juice, oil, and salt until smooth and well combined.

Add the tofu cubes and gently toss to coat evenly, being careful not to break them. Let marinate at room temperature for 10 minutes, or cover and refrigerate for up to 24 hours.

Heat 1 tbsp of oil in a large cast-iron skillet or grill pan over medium-high heat until shimmering.

Working in batches to avoid crowding, carefully add the marinated tofu cubes and sear for 3–4 minutes per side until golden brown and crispy. Transfer to a plate.

In the same skillet, add the vegetable pieces and cook for 4–5 minutes, stirring occasionally, until lightly charred and tender-crisp.

Return the tofu to the skillet, gently toss with the vegetables, and cook for 1–2 minutes to warm through and meld flavors.

Transfer to a serving plate or bowl, squeeze fresh lemon or lime juice over the top, and garnish with fresh cilantro if desired. Serve hot with rice, naan, or your favorite grain or bread.