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How this works
Servings: 4
Calories: 198kcal
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
Adapted 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
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