Then Vaishali wrote on her blog Holy Cow about making a quick homemade tofu yogurt for curd rice. A few days after reading her post, I realized that the yogurt would be perfect for my tandoori idea (thanks for figuring the yogurt out, Vaishali!). Since the yogurt made more than I needed for a marinade, I used the rest in a cucumber raita, to cool us off after the heat of the tandoori seitan. I rounded out the meal with some basmati rice, store-bought whole wheat naan, and dry okra, also cooked on the grill. It was a feast!
Tandoori Seitan and Cucumber Raita
For the tofu yogurt:
1 package medium-firm tofu, drained (12 or 14 oz) or 1 box firm silken tofu (12 oz)
3/4 cup soy milk
3 tablespoons lemon juice, divided use
1 teaspoon salt, divided use
For the tandoori seitan:
All but 1 cup of the tofu yogurt
1 clove garlic, roughly chopped
2 teaspoons garam masala
1 teaspoon cumin
1/2 teaspoon cayenne pepper (or to taste – this amount is fairly mild)
1/2 teaspoon paprika
1/2 teaspoon turmeric
2 bay leaves
12 ounces seitan, cut into long, thin strips
For the cucumber raita:
1 cup of the tofu yogurt
1/4 teaspoon cumin
1/4 teaspoon sugar
1 large cucumber, peeled and thinly sliced
2 tablespoons fresh mint chiffonade
The night before you plan to grill the seitan, make the yogurt: Combine the tofu, soy milk, 2 tablespoons of the lemon juice and 1/2 teaspoon salt in a blender or food processor. Set aside 1 cup of the mixture in the refrigerator for the raita.
To the remaining yogurt, add the rest of the lemon juice (1 tablespoon), the rest of the salt (1/2 teaspoon), the garlic, garam masala, cayenne pepper, paprika, and turmeric. Blend. In a non-metal bowl, combine the spiced yogurt with the bay leaves and seitan. Set aside in the refrigerator to marinate.
Before preparing a charcoal fire on the grill, make the raita: Combine the reserved tofu yogurt, cumin, sugar, cucumber and mint.
When the fire is ready, remove seitan strips from marinade. Cook on a grill pan, turning frequently, until the marinade has cooked off and the seitan starts getting crispy on the edges. Serve with the raita on the side.