Broiled Tofu in a Yoghurt Marinade with Jeera Wild Rice

1. Prepare a marinade of 1 1/2 cups fat-free yoghurt, 1 tsp turmeric, 1 tsp cumin powder (or cumin-corriander powder), 1 tsp garam masala, 1/2 tsp chili powder, and salt and sugar to taste (I prefer to add a little extra salt to this recipe). Add 1 tbsp lemon or lime juice. Whisk this until you have a creamy, slathery mixture.
2. Cut one block of firm organic tofu into rectangular strips. If you are using a tofu that appears to have a lot of water in it, squeeze the water out first (sandwich the block of tofu between two plates and squeeze out any excess water).
3. Place the tofu strips in the marinade, preferably in a shallow dish, so that each piece is covered in the marinade. Cover with plastic wrap and keep in the fridge up to 8 hours, but a minimum of 1 hour.
4. Turn on the broiler function of your oven. Place a piece of parchment or foil (lightly oiled) on a baking sheet. Place the tofu strips with some marinade on the baking sheet. Broil in the oven for 5-7 minutes. KEEP AN EYE ON THIS, and make sure your smoke detector doesn't go off! Take out, flip (recoat other side with leftover marinade if you want), and broil again for the same amount of time.
5. Serve hot topped with chopped corriander. I prefer to serve this with a combo of brown/wild rice. Roast some cumin seeds in oil in a small vessel and add these to the rice while it is cooking.