Photo of Turmeric & yogurt marinated tofu by WW

Turmeric & yogurt marinated tofu

Total Time
1 hr
10 min
50 min
This spicy tofu is served with a simple lentil salad and topped with almonds.


Plain Tofu

400 g

0% fat natural Greek yogurt

150 g

Vegetable Oil

1 teaspoon(s)

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level


1 teaspoon(s), ground

Chilli flakes

1 teaspoon(s), level

Lemon Juice, Fresh

15 ml


2 clove(s), crushed

Vegetable Oil

1 tablespoon(s)

Red onion

4 small, cut into thin wedges

Rapeseed Oil

½ tablespoon(s)

Green or Brown Lentils, cooked

2 can(s), large, drained, drained and rinsed


30 g

Coriander, fresh

1 tablespoon(s), handful, roughly chopped


25 g, flaked, toasted


  1. Drain the tofu, then wrap it in kitchen paper and put it on a plate with a second plate plate on top. Weigh it down with one of the tins of lentils and leave for 30 minutes to allow any extra moisture to drain out, then cut into 8 thick slices.
  2. Meanwhile, in a bowl, whisk together the remaining tofu ingredients except the oil. Add the tofu slices and toss together. Cover and set aside in the fridge to marinate for at least 30 minutes.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onions in a roasting tin, drizzle with the oil and roast for 25-30 minutes, or until soft. Remove from the oven and transfer to a bowl, then add the lentils, sultanas and fresh coriander, and toss to combine.
  4. To cook the tofu, heat 1 tablespoon oil in a large non-stick frying pan. Fry the tofu for 3-4 minutes on each side, until golden. Serve with the lentil salad and the almonds scattered over.


Add 60g diced paneer to the salad, for an extra 2 SmartPoints per serving.