Despite having cooked tofu in a multitude of ways, I have been hesitant about actually grilling it over open flame. Something about its delicate composition has daunted me just a little. However, this year, I seem to have re-discovered my grill and have been experimenting all kinds of things on it. So, there came tandoori tofu. This needs a little bit of care in basting, and the well-spiced basting seasoning is important, but I promise you the result will be well worth it. I had my meat loving son, opting for this over other choices.
This recipe also uses an extra dose of ginger, something I had created by accident in one of my first cooking classes. I have to confess, I liked the spontaneity of developing those classes and recipes on the fly! I do like doing all these classes in more organized environment, love being able to refer people to my own cookbooks, but I do realize that it does come with a slight compromise in freedom and this is why I love this blog and love the fact, that I can cook everyday in my home kitchen rather than in the more structured confines of a restaurant kitchen. I think it would take too much away from me. I was so surprised to hear the other day, that the student who this dish had been constructed for is now the mother of two lovely young children and often makes this recipe for her omnivorous husband. Recipes and food have a life long beyond the meal.
Happiness, rests in the sheer joy and sharing of food ideas, not so much creating it on a more mass scale. The blog transfer project continues.
It has not really been moving along as quickly as I would like and I am not sure that I like this limbo state, I am not sure I necessary like the idea of change, it is unpredictable and sometimes unsettling! If you are looking to through your hat into the ring for a free copy of Spices and Seasons, head over to, This American Bite.