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Tandoori Tofu 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

Course Main Dishes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 4 hours 25 minutes
Servings 4 skewers


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


  1. For the skewers, blend the yogurt with the remaining ingredients, except the tofu, in a food processor or blender.
  2. Cut the tofu into 1½-inch (4 cm) cubes and add them to the marinade. Marinate for at least 4 hours in the refrigerator.
  3. 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.
  4. Serve the skewers with the chapatis, mint, cucumber and yogurt sauce and lemon wedges.

Recipe Notes

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.