Nadine Horn and Jörg Mayer
Tandoori Tofu Skewers With Dill Yogurt Sauce
These succulent tofu skewers have a fiery marinade that will make even the biggest tofu skeptics fall in love.
February 23, 2025
As the weather starts to warm up, we’re loving this mouthwatering recipe from VBQ: The Ultimate Vegan Barbecue Cookbook written by the minds behind Germany’s wildly popular blog EatThis!.
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 ground coriander
1 teaspoon ground turmeric
1 teaspoon ground 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 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 another 8 minutes. Baste with leftover marinade.
- Serve skewers with yogurt sauce and lemon wedges.
For more plant-based recipes like this, read:
JUMP TO ... Latest News | Recipes | Guides | Health | Subscribe
Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.
