8 oz extra firm tofu
1 cup Bell Pepper, cut in cubes
2 tbsp olive oil
1/2 cup fat free yogurt
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp fenugreek leaves dried and crushed
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tbsp ginger garlic paste
Salt to taste
Chaat masala powder
2 tsp lemon juice
Wrap the tofu in paper towel and set on a cutting board. Put some weight on it to squeeze the excess liquid out.
In a bowl, mix the yogurt with ginger garlic paste, olive oil and all the spices except chaat masala and lemon juice, and whisk till its smooth.
Cut the Tofu into cubes.
Stir the Tofu and Bell Peppers into the yogurt mixture and mix gently till it’s all coated well. Refrigerate for at least 2 to 3 hours.
Heat a nonstick pan. Spray with pam. Arrange the tofu and peppers in a single layer and let it cook well on one side before flipping over, about 3-5. Let it cook well on both sides on medium low heat.
Alternatively, arrange the tofu and peppers on a toothpick or skewers before cooking. (Soak the toothpick or skewers in a bowl of water for some time before hand to avoid fire hazard.)
When they are done, arrange on a plate, sprinkle some lemon juice and chaat masala powder and serve hot.