Tofu Tikka
A delectable appetizer to please your taste buds.
Equipment
- 6 Long Skewers
- Griddle
Ingredients
- 14 oz extra firm tofu, cut into 1" cubes
- 2 Bell peppers, cut into 1" pieces red/green/yellow any color you like
- 1 medium Red onion, cut into 1" pieces
- 1/2 cup Greek yogurt use vegan yogurt for vegan version
- 1 teaspoon Red Chili powder
- 1 teaspoon Garam Masala
- 2 teaspoons Garlic Powder
- 1 tablespoon ginger paste/ freshly grated ginger
- 2 tablespoons lemon juice
- 1 teaspoon roasted cumin powder
- 1 teaspoon salt or as per taste
- 2 tablespoons Olive Oil or cooking spray
Instructions
- In a large mixing bowl add Greek yogurt, red chili powder, garam masala, garlic powder, ginger, lemon juice, cumin powder and salt. Mix well.
- Then add tofu, bell peppers and onion and mix well to coat marinade evenly. Keep it in the refrigerator for at least 2 hours
- Assemble the marinated tofu, peppers and onion on skewers alternately.
- Cook them on a lightly greased preheated grill on all sides until well done. Tofu should be browned as per your liking.
- Serve these with your favorite hot sauce or mint chutney.
Notes
- If you don’t want to use skewers, just broil the tofu, onion and bell peppers. In that case, you will have to marinate tofu separately and other veggies together as these have different cooking times. Tofu takes longer to cook ( 10 minutes on low broil, 6-8 on high; while veggies will only take 2 minutes to cook on low broil. Make sure the veggies don’t get too brown. Once these are all cooked, you can mix these together and serve.
- Soak bamboo skewers in water for at least 15 min to avoid burning.
- Substitute paneer/chicken for tofu if you like. Chicken will take a little longer to cook.
- You can marinate for up to 24 hours for intense flavors.