Ingredients

• 1 cup tamarind concentrate, (see Note)
• 10 small dates, (about 2 1/2 ounces), pitted and coarsely chopped
• 2 tablespoon agave syrup, (see Note)
• 1 teaspoon finely grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, divided
• Pinch-1/4 cayenne pepper, (optional)
• 2 14-ounce c water-packed firm or extra-firm tofu, drained
• 1 tablespoon grapeseed or canola oil
• 1 teaspoon curry powder
• 1/4 teaspoon freshly ground pepper

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Cooking Directions

Step 1

Preheat grill to high.

Step 2

Blend tamarind concentrate, dates, agave syrup, ginger, cumin, 1/4 teaspoon salt and cayenne (if using) in a blender until smooth.

Step 3

Cut each block of tofu crosswise into eight 1/2-inch-thick slices. Lightly brush each slice with oil and season on both sides with a light sprinkle of curry powder, the remaining 1/4 teaspoon salt and pepper.

Step 4

Oil the grill rack (see Tip). Grill the tofu slices until golden and heated through, 2 to 3 minutes on each side. Serve hot with the tamarind chutney for dipping.