Tandoori Tofu Skewers (with Mint, Cucumber & Yogurt Sauce)
Photo Credit: Nadine Jorn & Jörg Mayer

Tandoori Tofu Skewers (with Mint, Cucumber & Yogurt Sauce)

These succulent skewers in a spicy marinade will convert tofu skeptics.

Share this Post

PRINT

Shop Ingredients

How this works

Tandoori Tofu Skewers (with Mint, Cucumber & Yogurt Sauce)

Tandoori Tofu Skewers (with Mint, Cucumber & Yogurt Sauce)

These succulent skewers in a spicy marinade will convert tofu skeptics.
Course: Dinner
Keyword: kebabs, skewers, tandoori, tofu
Servings: 4
Calories: 198kcal
Author: Nadine Horn & Jörg Mayer

Ingredients

For the skewers:

  • 1/4 cup vegan yogurt
  • 1 large red chile pepper, stemmed (seeded for less heat)
  • 1 garlic clove
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 star anise
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon peanut oil
  • 14 ounces tofu

Extras:

  • 4 grilled chapatis
  • 8 tablespoons mint, cucumber and yogurt sauce
  • 1 lemon, cut into wedges

Grilled Chapatis:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 1/2 cup water

Cucumber Mint & Yogurt Sauce:

  • 1 1/2 tablespoon fresh mint
  • 1 1/2 tablespoon fresh dill
  • 1/4 cucumber
  • 3/4 cup vegan yogurt
  • 1/2 teaspoon salt

Instructions

For the skewers:

  • For skewers, blend yogurt with remaining ingredients, except tofu, in a food processor or blender.
  • Cut tofu into 1½-inch cubes and add to the marinade. Marinate for at least 4 hours in the refrigerator.
  • Thread cubes onto metal skewers and cook over indirect heat with the lid closed for 10 minutes. Turn skewers over and cook another 8 minutes. Baste with leftover marinade.
  • Serve skewers with chapatis; mint, cucumber and yogurt sauce; and lemon wedges.

Grilled Chapatis:

  • Mix all-purpose flour, salt and canola oil with water, stirring with a wooden spoon until flour and liquid combine to form a dough.
  • Knead dough on floured surface by hand for 5 minutes; then cover and rest for 20 minutes.
  • Divide dough into six equal pieces; roll as thin as possible with a rolling pin.
  • Grill over direct heat 2-3 minutes each side.

Cucumber, Mint & Yogurt Sauce:

  • Finely chop the mint and dill.
  • Core and dice the cucumber.
  • Mix the mint, dill and cucumber with vegan yogurt and season with salt.

Notes

VBQAdapted from VBQ: The Ultimate Vegan Barbecue Cookbook © Nadine Horn and Jörg Mayer, 2018. Photographs © Nadine Horn and Jörg Mayer, 2016. Reprinted by permission of the publisher, The Experiment.

Nutrition

Calories: 198kcal | Carbohydrates: 9g | Protein: 17g | Fat: 12g | Sodium: 607mg | Fiber: 3g | Sugar: 2g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Rate This Recipe

Share this Post

DID YOU MAKE THIS RECIPE?

Leave a comment below and share a picture on Instagram with the hashtag #livenaturallymagazine