TANDOORI TOFU SKEWERS

SERVES 4 SKEWERS

FOR THE SKEWERS

1/4 cup (55g) vegan yogurt

1 large red chile pepper, stemmed (seeded for less heat)

1 garlic clove

1 tsp. ground coriander

1 tsp. ground turmeric

1 tsp. ground cinnamon

1 tsp. salt

1 star anise

1 1/2 tbsp. tomato paste

1 tbsp. peanut oil

400g (14oz) tofu

EXTRAS

4 grilled flatbreads

8 tbsp. mint, cucumber, and yogurt sauce

1 lemon, cut into wedges

NUTRITIONAL VALUES

Calories: 789kcal
Fat: 17.8g (2.1g S.Fat)
Carbs: 147.6g
Protein: 39.1g
Sugar: 77.8g
Sodium: 942mg

METHOD

In a food processor or blender, combine the yogurt and the remaining ingredients, except the tofu, to make the skewers.

Add the tofu to the marinade, cut into 112-inch (4-cm) cubes. Marinate in the refrigerator for at least 4 hours.

Thread the cubes onto metal skewers and cook for 10 minutes over indirect heat with the lid closed. Cook for another 8 minutes after flipping the skewers. Baste with the remaining marinade.

Serve the skewers alongside flatbreads, mint, cucumber, and yogurt sauce, and lemon wedges.

RECIPE NOTES

If you use a skewer rack, these skewers will cook faster. This prevents the tofu from coming into contact with the grill and becoming stuck.