SpiceTheWorldBreadcrumbs | Lite Onion Bhajii | Vegan Spice Shepherd’s Pie | Mango Chutney | Tofu Pasanda | Mulligatawny Soup | Thai Red Tofu Curry | Tofu Masala | Tofu Tikka |
Tofu Tikka
A dry but very tasty dish. Great as a main or a snack
Serves 4 (Estimated) Rating 4/5
Prep Time 120 Minutes Cooking Time 10 Minutes
| Ingredients |
| 1 tbsp Cumin |
| 1 tbsp Garam Masala |
| 1 tsp Coriander |
| 1 tsp Turmeric |
| 1 tsp Chilli Powder |
| Red Food Colouring |
| 1 Lemon |
| 8 Garlic Cloves, peeled and crushed |
| 3 cm Ginger, finely chopped |
| 500 ml Natural Yogurt |
| 1 kg Pressed Tofu, cut into bite sized cubes |
| 1 Lemon |
| Method |
| Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. |
| Marinate the tofu in the marinade for 2-48 hours. |
| Preheat the oven to its highest heat for at least 15 minutes. |
| Shake off excess marinade and place tofu pieces on skewers on a wire rack in the oven. |
| Cook for 5-10 minutes until the tofu is cooked. |
| Serve with a wedge of lemon or anything else you like. |