Spicy tofu skewers with yoghurt dressing

Spicy tofu skewers with yoghurt dressing

Total: 50 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / piece: 118 kcal
, Fat: 5 g
, Carbohydrate: 10 g
, Protein: 7 g

When summer is on its way, I like to use as many different types of vegetables as possible. There are countless ways to prepare them and these kebabs are a delicious, vegan BBQ option. I prefer to cook them in the oven as this gives the tofu a firm texture, however these kebabs can also be taken to a BBQ party and barbecued on the grill. The tofu is coated in a spicy marinade, giving it a wonderfully crispy texture once cooked. The yoghurt & herb dressing provides a great contrast in terms of flavour and texture.


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Tofu skewers

250 g tofu
½ tsp ground cumin
1 tsp turmeric
2 tsp garam masala
1 pinch salt
1 red pepper, cut into pieces
1 yellow pepper, cut into pieces
2 tomatoes, cut into cubes
1 red onion, sliced
6 wooden skewers

Yoghurt dressing

150 g natural soya desserts
1 bunch coriander, finely chopped
6 leaves peppermint, finely chopped
½ lemon, use only the juice
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How it's done

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Tofu skewers

Pat dry the tofu using paper towels, cut into 3 cm cubes. Combine the spices, toss the tofu cubes in the spice mix. Thread the tofu and all of the vegetables alternately onto the skewers. Place the skewers next to each other in a wide roasting tin lined with baking paper.

Roast for approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the skewers half way through.

Yoghurt dressing

Combine the yoghurt, herbs and lemon juice, serve with the tofu skewers.

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