Grilling season is upon us, friends. When it comes to vegetarian grilling, tofu is one of my favorite options. Just as tofu soaks up whatever sauce you add to it, it also soaks up that smoky flavor from the grill. These Tandoori Tofu Skewers are so flavorful that they’re sure to change the mind of any tofu hater who tries them.
When grilling tofu, I like to use the firmest variety I can buy. In the past, that was Extra Firm, but now many grocery stores also sell high protein tofu, which tends to be even firmer than Extra Firm. If you can find that, use it! It will hold up to grilling much better and you won’t have to worry about it falling apart when threaded onto your skewers. (Get more tips on cooking with tofu here.)
The tofu in this recipe is marinated in a spiced vegan yogurt sauce, then skewered and grilled. You can serve the Tandoori Tofu on homemade grilled chapatis or store-bought naan, or pair it with these Curry Cauliflower Grill Packets for a well-rounded meal.
This recipe is shared from Nadine Horn and Jörg Mayer’s VBQ – The Ultimate Vegan Barbecue Cookbook. If you have a grill and you’re reading this post, I implore you: buy this book! It is so good. I’ve pretty much planned my entire summer menu from the recipes in here–Pulled Mushroom Sandwiches, Peppered Tofu Steaks, Grilled Corn on the Cob. Yes! Everyone loves a good grilled veggie burger, but if you’re looking to venture beyond that, this cookbook is essential.
Grab the Tandoori Tofu Skewers recipe below and purchase VBQ―The Ultimate Vegan Barbecue Cookbook: Over 80 Recipes―Seared, Skewered, Smoking Hot! on Amazon.
Tandoori Tofu Skewers
Yield 4 skewers
Recipe from VBQ: The Ultimate Vegan Barbecue Cookbook © Nadine Horn and Jörg Mayer, 2018. Photographs © Nadine Horn and Jörg Mayer, 2016. Illustrations © Nessa Horn, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
For the skewers
- 1/4 cup (55 g) vegan yogurt
- 1 large red chile pepper, stemmed (seeded for less heat)
- 1 garlic clove
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 star anise
- 1 1/2 tablespoons tomato paste
- 1 tablespoon peanut oil
- 14 ounces (400 g) tofu
- 4 grilled chapatis or naan
- 8 tablespoons mint, cucumber and yogurt sauce (or cashew tzatziki)
- 1 lemon, cut into wedges
For the skewers, blend the yogurt with the remaining ingredients, except the tofu, in a food processor or blender.
Cut the tofu into 1½-inch (4 cm) cubes and add them to the marinade. Marinate for at least 4 hours in the refrigerator.
Thread the cubes onto metal skewers and cook over indirect heat with the lid closed for 10 minutes. Turn the skewers over and cook for another 8 minutes. Baste with the leftover marinade.
Serve the skewers with the chapatis, mint, cucumber and yogurt sauce and lemon wedges.
These skewers cook better if a skewer rack is used. This way the tofu does not come into contact with the grill and cannot stick.
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