Try these rainbow skewers stacked with tandoori marinated tofu and a selection of colourful vegetables with a delicious and fiery tandoori marinade. Great addition for a vegan BBQ. This recipe makes 12 skewers.
Equipment
- Mixing Bowl
- Stirring Spoon
- Tea Towel
- Paper Towels
- Sieve
- Hard-Back Books (for tofu press)
- Chopping Board
- Knife
- Air-tight Container
- 12 Wooden Skewers
- Grill or BBQ
Ingredients
For the marinated tofu
- 349g Firm Tofu
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 1 Tsp Chili Powder
- 1/2 Tsp Paprika
- 1 Inch Piece of Fresh Ginger (grated)
- 2 Cloves Garlic (crushed)
- 1 Tbsp Tomato Puree
- 1 Tsp Soy Sauce
- 200g Dairy-Free Yogurt
- 2-3 Tbsp Water
For the veggies
- 2 Courgettes (sliced)
- 3 Bell Peppers (cut into chunks)
- 24 Cherry Tomatoes
- 2 Large Red Onions (peeled & cut into wedges)
- 4 Large Cooked Beetroots (sliced thickly)
To serve
- Toasted GF Pitta Bread
- Salad Leaves
- Hummus
Method
- Make your marinade. Add all the ingredients to a bowl from the ground turmeric down to the black pepper and stir together into a paste.
- Add the yogurt and water to make a good consistency for coating tofu.
- Press your tofu for half an hour or so, to do this drain the water from the tofu using a sieve, lay a tea towl on a flat surface with single layers of drained tofu on and place paper towels on top. Add hard-back books on top of this to press the tofu.
- Next, cube the tofu and gently coat the it in the marinade. Pop the tofu in an airtight container and pop in the fridge for a few hours or overnight if you'd like the taste to be stronger.
- Soak wooden skewers in water for half an hour before you make the skewers, this will prevent them from burning.
- Heat your grill or BBQ and then thread the tofu and vegetables onto 12 skewers in a rainbow order.
- Cook for a few minutes on each side until cooked and starting to char and crisp at the edges.
- Serve with toasted pitta bread, salad leaves, cherry tomatoes and hummus.
- Eat, share and enjoy!
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