Tandoori Tofu Skewers
This is a great midweek meal, full of the good stuff, really fresh, a little bit spicy and got loads of colour. You can add whatever sides you like, served mine on a chapatti that I girdled, so it was a sort of Indian taco/burrito. But you could have naan for a treat and change the grain to quinoa or pilau rice. Avocado is also nice served with it.
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You Will Need
Start with the Tofu. I like to press out as much liquid as possible so I do this by placing the tofu inside a clean tea towel, then on a plate. I then place another plate onto of the tea towel wrapped tofu and put a weight onto of that, a large jar of something, a few books, whatever. Leave for as long as possible ideally a couple of hours but not to worry if not.
In a bowl add the rest of the tofu ingredients and stir well to combine.
In another bowl add all the ingredients for the pomegranate chutney and set aside.
Place your cucumber ribbons or grated cucumber in a sieve over a bowl, you want to allow the extra liquid to drain a little.
In another bowl combine the rest of the raita ingredients and set aside.
Line a baking fray with baking parchment or foil
Once your tofu is ready cut into 1 inch cubes and slide on to your skewers, you should get about 8. Place on the prepared tray. Take the tandoor marinade and smoother your tofu on all sides with it. Set aside for 5-10 minutes.
Pre heat the oven to 200°C.
When the oven is hot add the tofu and cook for about 20 minutes turning half way.
Prepare your garnishes and sides. If making rice cook that and if using chapattis griddle and wrap in foil till ready to serve.
Add the drained cucumber to the bowl with the rest of the ingredients and stir to combine.
When you’re ready to serve, place a chapatti on the plate with a mound of rice, your sides and garnishes, 1-2 skewers of tofu and a big dollop of mango chutney. If you like and extra sprinkle of onion seeds.