1. Drain the yogurts overnight with the aid of the filter cloth. It needs to be chilled.
2. Roast the peppers for 15 minutes at 350ºF in the oven or in a frying pan"
3. Place the drained yogurts and cubed roasted peppers in a bowl and stir to blend.
4. Add the tofu after crumbling it. Stir once more.
5. Add the seasoning and, if you have one, a pinch of kala namak.
6. Blend thoroughly. Store in the refrigerator.