Grilled Curried Tofu with Sweet and Spicy Tamarind Chutney Recipe

Grilled Curried Tofu with Sweet and Spicy Tamarind Chutney Recipe

  • 1 cup tamarind concentrate (see Note)
  • 10 small dates, pitted and coarsely chopped
  • 2 tablespoons agave syrup (see Note)
  • 1 teaspoon finely grated fresh ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1 pinch cayenne pepper (optional)
  • 2 (14 ounce) packages water-packed firm or extra-firm tofu, drained
  • 1 tablespoon grapeseed or canola oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon freshly ground black pepper
  1. Preheat grill to high.
  2. Blend tamarind concentrate, dates, agave syrup, ginger, cumin, 1/4 teaspoon salt and cayenne (if using) in a blender until smooth.
  3. Cut each block of tofu crosswise into eight 1/2-inch-thick slices. Lightly brush each slice with oil and season on both sides with a light sprinkle of curry powder, the remaining 1/4 teaspoon salt and pepper.
  4. Oil the grill rack (see Tip). Grill the tofu slices until golden and heated through, 2 to 3 minutes on each side. Serve hot with the tamarind chutney for dipping.