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.
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.
