Tofu And Mixed Vegetable Tikka Flavoured BBQ Skewers
These easy tofu tikka skewers are perfect for a vegan barbecue, but taste equally nice under the grill.
Ingredients
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- 3 tbsp non-dairy yoghurt
- 1½ tsp garam masala
- 1 tsp tomato puree
- 100 extra-firm tofu drained and cut into cubes
- 1 small red pepper deseeded and cut into 2cm/¾in chunks
- 1 small green pepper deseeded and cut into 2cm/¾in chunks
- 1 red onion cut into 8 wedges
- oil for greasing
- salad leaves to serve
- lemon wedges to serve
- For the dip
- 5 tbsp non-dairy yoghurt
- 1 tbsp finely chopped fresh mint leaves
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BBQ Vegetable And Salad Box
€12.00Add to cartMixed peppers, onions, mushrooms and mixed salad leaves making it the ideal simple solution for a mixed vegetable grill with salad.
Calories: 28kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 4mgCalcium: 13mgIron: 0.1mg
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Equipment
- metal BBQ skewers
Instructions
- Mix the yoghurt, garam masala and tomato purée together in a bowl. Add the tofu and turn until well coated. (If you have time, cover and leave to marinate in the fridge for up to an hour.)
- Preheat the grill to high and oil a baking tray or grill pan. Thread the tikka cubes onto metal skewers, alternating with red and green pepper and red onion. Put the threaded skewers on the tray.
- Brush the vegetables with the oil and grill for 3–5 minutes on each side, or until nicely charred and hot through. Be careful as the metal skewers may be hot.
- Meanwhile, to make the dip, mix together the yoghurt and mint.
- Serve the skewers with the yoghurt dip, salad and lemon wedges for squeezing over.
Recipe notes from our chef
Recipe notes and tips go here.
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