These Tandoori Tofu Tikka Kebabs are packed full of flavour. Find out how to make them at home, without a tandoor. This recipe has been on the blog in various forms since 2012. Find out why it's one of our favourites below.
Adding a touch of spice
I am a big fan of spicy food and I think anyone who eats a vegan or vegetarian diet finds that they add spice to a lot of their food. It's the perfect way of adding a bit of excitement to a dish that is missing meat, dairy and/or fish. Because of this I find myself rummaging through my spice rack looking for ways to jazz up my meals.
How to make Tandoori Tofu Tikka Kebabs
Let's take a look at how to make this delicious recipe.
Tofu versus paneer
When I first started making this dish I wasn't vegan. I used paneer, an unaged, acid-set, non-melting curd cheese. It is quite simple to make just by heating milk, then curdling it with lemon juice, vinegar or citric acid. You're left with curds and whey. The whey is discarded and the curds are pressed until they form a block.
Now I'm vegan we swap the paneer for tofu. I still like to offer both options for those who may not follow a completely plant based diet.
Unlike paneer, tofu isn't made from dairy. Instead it's made from dried soybeans that are soaked in water and turned into a milk. It's then heated and coagulants are added to make it curdle (much the same as paneer). The curds are then separated from the whey and pressed into tofu blocks.
The process of making it is similar which is probably why the result is very similar too.
Whichever you decide to use, they are both great sources of protein and calcium. They also have a mild taste which is the perfect flavour carrier.
If you want to see more vegan recipes check out the index here. You can find vegetarian recipes here.
Tikka
Tikka (or teeka) is a marinade made from a mixture of aromatic spices and yogurt. It's often associated with chicken tikka masalla where the marinade tenderises the cubes of chicken but it also works really well on tofu and paneer.
Replicating a tandoor oven at home
Ok, so it's probably no surprise that I don't own a tandoor at home.
The term tandoor refers to a variety of ovens, usually cylindrical in shape and made of clay or metal. Tandoors are traditionally heated by a charcoal or wood fire which adds a smokey flavour. The most important thing about a tandoor however is that it gets REALLY hot with temperatures reaching as high as 480 °C / 900 °F.
You can cook these kebabs in a conventional oven turned up high. But for a more authentic cooking method, you could try using a smoker like my Char Broil Big Easy Smoker, Roaster and Grill.
The recipe
Tandoori Tofu Tikka Kebabs
Equipment
- 8 Skewers metal or bamboo
Ingredients
- 250 g tofu or paneer
- 1 red pepper
- 1 green pepper
- 1 onion onions
- 16 cherry tomatoes
- 150 g vegan Greek style yogurt or regular natural yogurt
- 2 tablespoon lemon juice
- 1 tablespoon ginger minced
- 1 tablespoon garlic minced
- 1 pinch salt
- 1 tablespoon red chilli powder
- 1 teaspoon red chilli paste
- 1 tsp` turmeric powder
- 1 teaspoon garam masala
Instructions
- If you are using bamboo skewers soak these in water while following the remaining steps
- Cut the tofu (or paneer) and vegetables into large chunks (roughly 1.5 - 2 inches wide).
- Thread the tofu (or paneer) and vegetables on to the skewers.
- In a small bowl mix yorgurt with the lemon juice, ginger, garlic, salt and spices, to form a marinade.
- Brush the tofu (or paneer) and vegetables with the marinade.
- Let the marinaded tofu (or paneer) and vegetables rest while turning your oven up as high as it goes.
- Once the oven is blistering hot place the kebabs in the centre of the oven.
- Cook for 10 minutes before turning over and cooking for another 10 minutes. Don't worry if these edges char. This is extra flavour!
- Serve with raita, chutney, and pickles.
Nutrition
More Indian inspired recipe
The recipes in this collection are inspired by the flavours of Indian. If you love this recipe, you're sure to love them too.
Jesss says
Ooooh this sounds great! I've yet to try paneer but my boyfriend's obsessed with it so I may well end up making him this some time :)xo
Jacqueline says
I love this, bookmarking it immediately! I was looking at paneer the other day, about to buy it, but lacking inspiration. Fabulous!
Emmyw says
I'm glad you guys like it!!! I've stocked up on the stuff now. Surprisingly its not as fattening as you think which makes it even better 😀
Tara says
Yum! I've never thought to add paneer to kebabs. The flavors sound incredible.
Emma Walton says
Once you start making paneer kebabs you won't want to stop 🙂
Noel Lizotte says
I love all the flavors this dish seems to be bursting with! And those pictures with the perfect char on the kebobs! Lovely! Thanks for sharing.
Emma Walton says
Thanks Noel. This recipe could never be accused of being bland 😛
michele says
Tikka is one of my favorite things when we eat at our local Indian place.... this is definitely going to make an appearance on our table at home! :).
Emma Walton says
Let me know what you think when you've tried it 😀 I hope it's as good as your local Indian 😛
Alyssa says
I loved grilled paneer, crusty on the outside but still soft in the middle with a bit of smoke!
Emma Walton says
Isn't it just the best!?
Nicola @ Happy Healthy Motivated says
Just LOOK at all that delicious colour!! I love paneer - it's my favourite cheese ever. Can't wait to give this recipe a try.
Helen @ family-friends-food.com says
Those look gorgeous. Always pleased to find meatless barbecue options! Yum.
Emma Walton says
Yes! It's so tricky catering for veggies come barbecue season. My OH is very happy we now have these in our repertoire!
Sisley says
I've never tried paneer but I am so tempted to be brave and try it now! Love kebabs
Emma Walton says
Once you try paneer you'll never go back! 😀
Elinor Hill aka Beach Hut Cook says
I love the sound of Paneer kebabs and will certainly try it as we have several veggie friends who'd love to come to the beach hut for a bbq. Elinor x
Emma Walton says
A Beach BBQ?! Can I come 😀