Tandoori Tofu Tikka Skewers

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the firm tofu to remove excess water, then cut it into 1-inch cubes.

   Ca. 10 min.

   Kokkens note: Wrap tofu in paper towels and place a heavy object on top for at least 30 minutes to press out water.

2. 2

   In a large bowl, whisk together the vegan plain yogurt, grated ginger, minced garlic, lemon juice, garam masala, turmeric powder, cumin powder, coriander powder, chili powder, salt, and black pepper to create the marinade.

   Ca. 3 min.

3. 3

   Add the cubed tofu to the marinade, ensuring each piece is well coated.

   Ca. 2 min.

4. 4

   Cover the bowl and refrigerate the tofu for at least 1 hour, or preferably 4-6 hours, allowing the flavors to meld.

   Ca. 1 t.

   Kokkens note: Marinating longer will result in more flavorful tofu.

5. 5

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

6. 6

   Preheat your grill to medium-high heat (around 200°C / 400°F) or preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Ca. 10 min.

7. 7

   Thread the marinated tofu cubes, red bell pepper pieces, green bell pepper pieces, and yellow onion pieces alternately onto the skewers.

   Ca. 5 min.

   Kokkens note: Don't pack the ingredients too tightly on the skewers to ensure even cooking.

8. 8

   Brush the assembled skewers lightly with vegetable oil.

   Ca. 1 min.

9. 9

   Grill the skewers for 15-20 minutes, turning occasionally, until the tofu is golden brown and slightly charred, and the vegetables are tender-crisp.

   Ca. 20 min.

   Kokkens note: If baking, arrange skewers on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until tofu is firm and browned.

10. 10

    Remove from heat and let rest for a few minutes.

    Ca. 2 min.

11. 11

    Garnish with fresh cilantro before serving.

    Ca. 1 min.