Tofu kebabs

Tofu kebabs

Total: 2 hr 35 min. | Active: 15 min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 272 kcal
, Fat: 16 g
, Carbohydrate: 12 g
, Protein: 19 g
Paneer kebabs are a tasty grilled dish made with Indian cheese and Indian marinade. Substituting the paneer with tofu will give you an ideal vehicle for the marinade. The longer the tofu is left to marinate, the stronger the flavours will be. For best results, leave the tofu to marinate overnight.

Ingredients

4 person

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

To marinate the tofu

150 g coconut milk yoghurt
½ lemon, the whole juice
10 g ginger, finely chopped
1 garlic clove, finely chopped
1 tbsp ground coriander seeds
2 tsp chilli powder
½ tsp garam masala
2 pinch ground cumin
¼ tsp salt
a little pepper
500 g tofu, cut into cubes

Kebabs

2 red onions, cut into wedges
2 tomatoes, cut into pieces
1 green pepper, cut into pieces
1 red pepper, cut into pieces
2 tbsp oil for frying
8 wooden skewers
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How it's done

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To marinate the tofu

In a bowl, mix the coconut milk yoghurt with all the other ingredients up to and including the pepper. Pat the tofu dry and add to the marinade, mix, cover and leave to marinate in the fridge for at least 2 hrs. or overnight.

Kebabs

In a bowl, mix the vegetables with the oil. Thread the tofu and vegetables alternately onto the wooden skewers, place on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200°C. Turn the kebabs over halfway through cooking.

Good to know
Tip: Set the oven to grill for the last 3 minutes of cooking time.

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