Tofu kebabs

Name: Tofu kebabs
Prep time: 15 min
Total time: 155 min
Yield: 4
Ingredients: 500 g tofu; 150 g coconut milk yoghurt; ½ lemons; 10 g ginger; 1 garlic cloves; 2 red onions; 2 tomatoes; 1 green pepper; 1 red peppers; 8 wooden skewers; 2 tbsp oil; 1 tbsp ground coriander seeds; 2 tsp chilli powder; ½ tsp garam masala; 2 pinch ground cumin; ¼ tsp salt; a little pepper

Vegan main dish

Total: 2 hr 35 min. | Active: 15 min.

vegan, lactose-free, gluten-free, healthy and balanced, Low Carb

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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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

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

How it's done

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.

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