Take tofu cubes in a bowl, add spinach puree,
ginger-garlic paste, low fat yogurt, fenugreek powder, coriander powder, garam masala powder, chaat masala and salt and mix well. Keep the bowl in the refrigerator for 1½ hours to marinate.
Heat oil in a non-stick pan, add marinated tofu
cubes and cook, turning sides till they are evenly golden on all sides.
Arrange the tofu tikka on a serving platter,
drizzle lemon juice over them, sprinkle some chaat masala and serve hot.