Tandoori Tofu

I forgot to take a picture of this as well. I don't know what my problem is, especially since I have a snazzy new little camera I'm all excited about. . .
So, I was late coming home from a baby shower, and Dan was hungry, so he decided to be pro-active about starting dinner. While this was very welcome, it caused a bit of a snafu. He recalled me saying we were having tandoori tofu, so he looked up tandoori in the Big Book of Grilling and made a marinade. However, he made the marinade for the tandoori chicken, not the beef! However, the marinades are very similar. I can't recall all the differences, but I know the chicken one lacked jalapeno. Whatever. . .close enough.
He drained the tofu (pressed it with the heavy cast iron skillet on the splatter screen over a casserole dish to collect the water), then marinated it for about an hour (at least). We did make the lentil salad that accompanied the beef recipe. I had to start that after I got home, so I think the tofu actually marinated for over an hour. We then simply threw the tofu on skewers and grilled it over direct heat. The tofu did stick to the grill a little, so next time we'll need to grease the grill or use a non-stick grate. This was the first time we had cooked tofu on the grill. It was really good. The tofu really absorbed the flavor of the marinade well. It also clung to the tofu well during grilling, resulting in a nice char on the outside of the cubes. I was really pleased with how it came out. We will definitely try this again. The lentil salad was nice. Not the most authentic Indian flavors, but the balsamic vinegar gave the lentils a nice sweetness that countered the spiciness of the tofu well.