Tandoori Tofu Tikka Kebabs

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

These Tandoori Tofu Tikka Kebabs are a vegan recipes inspired by the flavours and cooking techniques of India!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Indian

Servings 4 people

Calories 278.68 kcal

Equipment

• 8 Skewers metal or bamboo

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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 tbsp lemon juice
• 1 tbsp ginger minced
• 1 tbsp garlic minced
• 1 pinch salt
• 1 tbsp red chilli powder
• 1 tsp red chilli paste
• 1 tsp` turmeric powder
• 1 tsp 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

Calories: 278.68kcalCarbohydrates: 51.53gProtein: 18.85gFat: 0.87gSaturated Fat: 0.18gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.12gTrans Fat: 0.003gCholesterol: 1.88mgSodium: 67.13mgPotassium: 413.46mgFiber: 6.53gSugar: 11.01gVitamin A: 1981.1IUVitamin C: 94.14mgCalcium: 180.1mgIron: 4.89mg

Keyword cherry tomatoes, chilli powder, coconut yogurt, green pepper, onion, paneer, red pepper, tofu

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