Grilled Korma Tofu Steaks with Lentil & Spinach Rice

Marinate the Tofu:

• In a bowl, mix yogurt, cashew paste, ginger-garlic paste, garam masala, turmeric, red chili powder, coriander powder, lemon juice, and salt.
• Coat tofu slices evenly with the marinade and let them rest for at least 30 minutes.

Grill the Tofu Steaks:

• Heat oil in a grill pan.
• Cook the marinated tofu steaks on medium heat for 3-4 minutes per side until golden brown with slight charring.
• Sprinkle crushed kasuri methi for extra flavor.

Prepare the Lentil & Spinach Cauliflower Rice:

• Heat oil in a pan and add cumin seeds.
• Add grated cauliflower, turmeric, and salt. Sauté for 2 minutes.
• Stir in cooked lentils and chopped spinach. Cook for another 2-3 minutes.
• Sprinkle garam masala and finish with lemon juice.

Serve & Enjoy:

• Plate the grilled tofu steaks over the cauliflower rice.
• Garnish with fresh coriander leaves and serve hot.

Serving Suggestions

• Pair with mint chutney or a side of cucumber raita.
• Add toasted nuts or seeds for extra crunch.

Pro Tips

• Use extra-firm tofu and press it well before marinating for the best texture.
• You can bake the tofu instead of grilling for a hands-free option.
• Swap lentils with quinoa or chickpeas for variation.