Grilled Indian spiced tofu with creamy, chilled Raita is perfect for any party or weekday dinner
Drain the tofu and press lightly to get as much moisture out of it as you can and dry between paper towels for 10 minutes, set aside
Cut the tofu into 1 1/2 inch cubes and add to the bowl and carefully coat all the tofu, cover and refrigerate for at least an hour and even better for 3 hours
Thread a few cubes of tofu on each skewer and grill on the outdoor grill or stove-top grill over medium heat for about 8 minutes per side
serve right away with the Raita, serves 4
Serving suggestions: toasted pita, roasted bell peppers, fresh tomatoes, limes, chilies and rice
In a medium sized bowl, whisk together the vegan yogurt, coconut milk, curry powder, salt, cayenne pepper, cumin and garam masala
Mix in the cucumber, bell pepper, serrano chili, cilantro, mint and 1/2 cup of the toasted coconut
Refrigerate until ready to serve and garnish the top with the remaining coconut
In a medium bowl, mix together all the remaining ingredients