Grilled tandoori and tofu skewers

Grilled tandoori and tofu skewers

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free, Low Carb
Nutritional value / person: 321 kcal
, Fat: 23 g
, Carbohydrate: 8 g
, Protein: 21 g

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinade

1 organic lime, grated zest and the juice
2 tbsp sesame oil
2 tbsp peanut cream
2 tbsp tandoori paste
½ tbsp soy sauce
4 cm ginger, finely grated
1 garlic clove, squeezed
1 red chilli, finely chopped
400 g tofu, plain, cut into slices approx. 2 cm thick
12 wooden skewers (soaked in water for approx. 30 mins.

Charcoal/gas/electric grill

50 g salted peanuts, coarsely chopped
½ bunch coriander, torn into pieces
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How it's done

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Marinade

In a bowl, mix the lime zest and juice with all the other ingredients up to and including the chilli. Thread the tofu pieces onto 2 wooden skewers, brush with 2 tbsp of the marinade, set aside the remainder of the marinade.

Charcoal/gas/electric grill

With the lid down, grill the tandoori and tofu skewers over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side. Serve the reserved marinade as a sauce, sprinkle with the peanuts and coriander.

Good to know
Serve with: Basmati rice
Note: The tandoori paste can be replaced by 2 tbsp of tomato puree and 1 tbsp of hot curry powder.

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