Tofu Tikka Kebabs
These tikka kebabs are so easy to make and super delicious… prepare to be the envy of every barbecue!
Serving suggestion: rice, fresh chillies, tomatoes, coriander, lashings of raita and naan bread.
Cuisine
Indian and Indian Subcontinent
Meal
- mains
- lunches
Servings
4
Ingredients
- 420g firm tofu
- 5 tbsp soya sauce
- 200g plain soya yoghurt (unsweetened)
- 3-4 tbsp vegan tikka paste (available in all supermarkets… check ingredients)
- 1 tbsp gram flour, sieved
- 2-3 green peppers, cut into bite-sized chunks
- Pinch of salt and pepper
- 1-2 tsp lemon juice (optional)
- 1-2 tsp vegan syrup eg agave or maple (optional)
- Serve with our raita recipe or a good dollop of unsweetened yoghurt, brown rice and fresh herbs (all optional)
Instructions
- Drain the liquid from the tofu, pat dry and then slice into 2-3cm cubes.
- Lightly fry the tofu in the soya sauce until the liquid has been absorbed but the tofu stays soft rather than crispy.
- Remove the tofu from the heat and leave it to cool.
- In a large bowl thoroughly mix together the yoghurt, tikka paste, gram flour, salt, pepper and optional lemon juice and vegan syrup.
- Stir the tofu into the yoghurt mix, making sure it’s thoroughly coated and then place in the fridge for one hour.
- When the barbecue (or hot grill) is ready, thread the tofu onto skewers alternating with a chunk of the green pepper.
- Cook on both sides until lightly charred.
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