Nadine Horn and Jörg Mayer
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.
March 18, 2024
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 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 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:
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