8 servings

Ingredients:

1 package firm tofu (or equivalent serving of paneer from Indian grocery
store), chopped into squares
2 Tbs. olive oil
2 packages tandoori or plain naans (Trader Joe's or from Indian grocery
store)
finely shredded mozzarella cheese
3 Tbs. cilantro, chopped (optional garnish)

For paste:

2 1/2 inches ginger, peeled and chopped
8 garlic cloves, chopped
1 lemon, juiced

For sauce:

2 Tbs. olive oil
8 oz. tomato paste

Instructions:

1. Preheat oven to 400F.
   
2. Peel and chop ginger and garlic.
   
3. Squeeze fresh lemon and blend ingredients for paste.
   
4. Cube tofu or paneer and marinate in paste for 30 minutes, reserving one
   tablespoon paste for use in tandoori sauce. Set aside.
   
5. Make sauce by heating olive oil in small pot with four ounces tomato paste, one tablespoon paste, one teaspoon sugar and salt to taste. Cook on low fire for three minutes, then whisk in a small container of heavy cream and simmer for one minute. Set sauce aside.
   
6. Heat two tablespoons olive oil in frying pan and add remaining four ounces tomato paste and sauté until the oil separates. Add tofu mixture and cook over medium flame for five minutes.
   
7. Place eight naans on rack in heated oven for three or four minutes or until lightly cooked but not too crisp.
   
8. Place naans on aluminum foil, spread sauce, sprinkle mozzarella, add tofu mixture and bake for five to seven minutes.
   
9. Add cilantro for garnish if desired, slice and serve hot.

Serving suggestion: Slice into pieces and serve as an appetizer or on a buffet table as part of the main course. Garnish with fresh cilantro upon serving