Cut the tofu in to ½ inch cubes approximately the size of playing dice and drain for 5 minutes in a sieve.
2)
Mix coconut cream, tandoori paste and lemon juice by hand in a large glass bowl. Add cubed tofu. Cover bowl with plastic wrap and marinate overnight in the refrigerator.
3)
The next day, preheat oven to 400° F. Transfer marinated tofu to a baking dish and bake for 25 to 30 minutes. Then broil for 3 to 5 minutes until the tofu has a nice char.
