Paneer-Style Tofu Tikka with Charred Lemon

Ingredients

• 400 g extra-firm tofu
• 1/2 cup plain yogurt (Greek or dairy-free)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated(optional)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• 1/2 tsp ground garam masala(optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 large lemon
• 2 tbsp fresh parsley or cilantro, chopped
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (15 minutes): Press tofu for 5 minutes, then pat dry and cut into 1-inch cubes. In a bowl, mix yogurt, olive oil, garlic, ginger (if using), cumin, coriander, smoked paprika, turmeric, garam masala (if using), salt, pepper, and red pepper flakes (if using). Toss tofu in the marinade until evenly coated.

2. 2

   Cook (20 minutes): Heat a large skillet over medium-high heat. Add a small splash of oil if needed, then add tofu in a single layer. Cook 8–10 minutes, turning occasionally, until browned on multiple sides.

3. 3

   Finish (20 minutes): Cut the lemon into wedges. Push tofu to the side of the pan, add lemon wedges cut-side down, and char 3–4 minutes. Spoon any pan juices over tofu, then cook 2–3 minutes more until hot and lightly caramelized.

4. 4

   Serve: Transfer to a plate, squeeze charred lemon over the tofu, and top with chopped herbs.