Tandoori Tofu Skewers
Featured Product:
Garam Masala
Servings:
4Ingredients
For the tandoori marinade
4tbsp
Coconut yoghurt
1tbsp
Olive oil
3 cloves
Garlic
peeled and crushed
1 inch
Fresh ginger
peeled and grated
1
Lemon
juice only
For the skewers
8
Bamboo skewers
soaked in water for 30 mins
400g
Extra firm tofu
drained, pressed and cubed
1/2
Green bell pepper
deseeded and chopped into chunks
1/2
Red bell pepper
deseeded and chopped into chunks
1
Red onion
peeled and chopped into chunks
A few
Mushrooms
halved or quartered
To serve
Raitha
Crisp sala
Lemon wedges
Instructions
In a small, dry frying pan, gently toast the whole spices until fragrant and a shade darker. Tip into a pestle and mortar or spice grinder and crush to a powder.
Add the toasted spices to a large bowl and mix well with all the other ingredients for the marinade.
Add the tofu to the marinade, cover and refrigerate for 1 hour. This can also be prepared the day before to get ahead.
Make the skewers by threading them with alternating chunks of vegetables and tofu until all the ingredients have been used.
Preheat grill to high. Line a grill pan with foil and place the rack on top. Place the skewers on the rack and grill on all sides until lightly charred.
Serve with salad, raitha and lemon wedges for squeezing.
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