Tandoori Tofu Skewers

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For the tandoori marinade

4tbsp Coconut yoghurt
1tbsp Olive oil
3 cloves Garlic peeled and crushed
1 inch Fresh ginger peeled and grated
1 Lemon juice only
2tsp Cumin seed (organic available)
1tsp Coriander seed (organic available)
1tsp Mustard seed (organic available)
2tsp Garam masala (organic available)

For the skewers

8 Bamboo skewers soaked in water for 30 mins
400g Extra firm tofu drained, pressed and cubed
1/2 Green bell pepper deseeded and chopped into chunks
1/2 Red bell pepper deseeded and chopped into chunks
1 Red onion peeled and chopped into chunks
A few Mushrooms halved or quartered

To serve

Crisp sala
Lemon wedges


In a small, dry frying pan, gently toast the whole spices until fragrant and a shade darker. Tip into a pestle and mortar or spice grinder and crush to a powder.

Add the toasted spices to a large bowl and mix well with all the other ingredients for the marinade.

Add the tofu to the marinade, cover and refrigerate for 1 hour. This can also be prepared the day before to get ahead.

Make the skewers by threading them with alternating chunks of vegetables and tofu until all the ingredients have been used.

Preheat grill to high. Line a grill pan with foil and place the rack on top. Place the skewers on the rack and grill on all sides until lightly charred.

Serve with salad, raitha and lemon wedges for squeezing.

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