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Tandoori Tofu Skewers with Coconut Curry Raita

Grilled Indian spiced tofu with creamy, chilled Raita is perfect for any party or weekday dinner

Course Main Course
Cuisine Indian
Keyword Tandoori Tofu
Prep Time 20 minutes
Cook Time 16 minutes
Servings 4
Author Joseph Sciascia of Recipe For A Party

Ingredients

  • 1 lb extra firm or better choice, super firm tofu
  • 1/4 cup plain vegan yogurt
  • 1/4 cup coconut milk
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 2 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 2 limes, juiced
  • 2 tbsp tomato paste
  • 1 tbsp vegetable oil
  • 2 tbsp cilantro, chopped
  • 8-10 metal skewers or bamboo ones that have been soaked in hot water for half an hour

Coconut Curry Raita

  • 1 cup plain vegan yogurt
  • 1/2 cup coconut milk
  • 3 tsp yellow curry powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1/2 tsp garam masala
  • 1/2 English cucumber, peeled and diced
  • 1/2 red bell pepper, diced
  • 1 serrano chili, minced
  • 2 tbsp cilantro, chopped
  • 2 tbsp mint, chopped
  • 1 cup sweetened shredded coconut, toasted & divided

Instructions

  1. Drain the tofu and press lightly to get as much moisture out of it as you can and dry between paper towels for 10 minutes, set aside

  2. Cut the tofu into 1 1/2 inch cubes and add to the bowl and carefully coat all the tofu, cover and refrigerate for at least an hour and even better for 3 hours

  3. Thread a few cubes of tofu on each skewer and grill on the outdoor grill or stove-top grill over medium heat for about 8 minutes per side

  4. serve right away with the Raita, serves 4

  5. Serving suggestions: toasted pita, roasted bell peppers, fresh tomatoes, limes, chilies and rice

Coconut Curry Raita

  1. In a medium sized bowl, whisk together the vegan yogurt, coconut milk, curry powder, salt, cayenne pepper, cumin and garam masala

  2. Mix in the cucumber, bell pepper, serrano chili, cilantro, mint and 1/2 cup of the toasted coconut

  3. Refrigerate until ready to serve and garnish the top with the remaining coconut

  4. In a medium bowl, mix together all the remaining ingredients