Put a taste of India onto the BBQ this summer with these delicious Tofu Tikka Kebabs. Tofu makes a perfect substitute for the Indian cheese paneer. This recipe might look like lots of ingredients, but the odds are that you have most of them in your cupboards already. If you do, then the process is simple, cheap to make, high in protein and taste divine.
1 Block Firm Tofu (400g) - better when pressed also
1/2 cupPlain dairy-free yoghurt
1 tbspFresh lemon juice
1 tbspFresh minced ginger
1 tbspFresh minced garlic
1 tbspTikkia powder
1 tbspMild chilli powder
1 Large onion
3 Mixed peppers
1In a large bowl, mix together the yoghurt, tikka & chilli powder, garlic, ginger, lemon juice and salt - until it forms an orange-y red paste.
2Chop the tofu and vegetables into the same sized (1-2 inches) pieces.
3Add the chopped tofu to the wet mix and make sure all pieces are coated. Now add the vegetables making sure everything is coated in the orange paste.
Cover and leave in the refrigerator to marinade for at least one hour.
4Now thread the tofu and veg onto soaked skewers (soaking the skewers in water for a couple of hours before hand ensures that they will not burn on a BBQ). Thread pepper, onion & tofu and repeat on each skewer until all pieces are used up.
5Cook each kebab on the BBQ, but remember to keep turning in the process. If the BBQ is hot then cook on the outside of the grill first and then move into the middle finally to char a little.
6Serve the Tofu Tikka in a vegan-friendly naan bread or pitta with a squeeze of lemon juice, salad and a drizzle of plain dairy-free yoghurt.