Vegan Tandoori Tofu Skewers with Yogurt Sauce
These succulent tofu skewers have a fiery marinade that will make even the biggest tofu skeptics fall in love.
July 16, 2019
Summertime is synonymous with grilling season and we’re flipping out over this mouthwatering recipe from VBQ: The Ultimate Vegan Barbecue Cookbook by the minds behind EatThis!, the most popular vegan blog in Germany, Nadine Horn and Jörg Mayer.
What you need:
For the sauce:
¼ cucumber, diced
1½ tablespoons chopped fresh mint
1½ tablespoons chopped fresh dill
¾ cup unsweetened, plain vegan yogurt
½ teaspoon salt
For the marinade:
¼ cup unsweetened, plain vegan yogurt
1 large red chili pepper, stemmed
1 garlic clove
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
1 star anise pod
1½ tablespoons tomato paste
1 tablespoon peanut oil
For the skewers:
14 ounces tofu
1 lemon cut into wedges, for garnish
What you do:
- For the sauce, in a small bowl, mix all ingredients together and set aside.
- For the marinade, heat grill. Into a blender add yogurt, pepper, garlic, coriander, turmeric, cinnamon, salt, star anise, tomato paste, and oil, and blend until well combined. Transfer marinade to a medium bowl.
- For the skewers, cut tofu into 1½-inch cubes and add to marinade. Marinate for at least 4 hours in refrigerator.
- Thread tofu onto metal skewers, reserving marinade, and cook over indirect heat on grill with lid closed for 10 minutes. Turn the skewers over and cook for another 8 minutes. Baste with leftover marinade.
- Serve skewers with yogurt sauce and lemon wedges.
Tip: These skewers cook better if a skewer rack is used. This way tofu does not come into contact with grill and cannot stick.
Photo credit: Nadine Horn and Jörg Mayer
