These tofu tikka skewers are super easy to make and totally remind me of camping in the summer and eating skewers when I was younger. They’re baked so you can make them even if you don’t have a grill! Pair these with some naan and green chutney for a complete meal.
I went camping several times a year when I was younger and I’m just trying to channel those sweet summer memories with these tofu tikka skewers. I don’t know what the kids are up to these days, but life with nothing but games, friends, and the outdoors for entertainment was pretty nice😅 At night, some kind of skewers with paneer and veggies straight off the grill were always part of the plan, and we’d watch the adults handle fire in awe. Unfortunately, I’m still not very good with heat and would probably still watch them in awe.
Anyways, I made the same skewers with tofu and since I’m not currently in the woods, I can pair it with some naan and chutney. Just fold it up and it turns into a sandwich! Or you can just eat the skewers with a nourish bowl or as an appetizer. I baked these tofu tikka skewers so that they’re more home kitchen-friendly for people who don’t have grills! You can probably grill them too if you want a more authentic barbecue feel.
Tips for making these tofu tikka skewers
Press and marinate the tofu.
You’re going to want to press these for at least 30 minutes, but even longer if you want. The more moisture you get out of them, the more they’ll crisp up in the oven. And then you’re also going to want to marinate the tofu for as long as possible for optimal flavor! Marinate for at least an hour or even overnight.
Marinate with an assortment of spices and vegan or regular yogurt. If you don’t have a spice, either substitute something similar based on your intuition or skip it and move on. Taste it and see if any flavors are missing!
Prepare the skewers.
Soak wood skewers in water for at least 30 minutes, so they won’t burn when they are heated. If you’re using metal skewers, you don’t need to do anything.
Now just skewers some bell pepper, red onions, and tofu on!
Bake the skewers.
I baked them so that they were easier to make at home, but you can grill them for a more woodsy feel if you want to. They bake just like regular tofu bakes!
Make some chutney and naan.
These are optional, but I included the recipes if you want to pair them with the tofu tikka skewers!
Tofu Tikka Skewers
Ingredients
Tofu Tikka Skewers
- 1 14 oz. block of firm tofu *press for at least 30 min
- ½ tsp black pepper
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp kashmiri lal
- ½ tsp red chili powder *optional for extra spice
- 1 garlic clove, grated
- 1 inch of ginger, grated
- 1 tbsp lemon juice
- 1 tsp salt
- ½ cup vegan yogurt *or yogurt of choice
- 1 large red onion
- 2 bell peppers
Naan
- 2 cups bread flour *sub all-purpose flour
- ⅔ cup lukewarm water
- 1.5 tsp active dry yeast or instant yeast
- 1 tsp sugar
- ¼ cup yogurt
Cilantro Yogurt Chutney
- 2 cups cilantro
- ½ cup yogurt
- 1 tsp cumin
- 1 green chili
- ½ tbsp lemon juice
- ½ tsp salt *to taste
Instructions
- Press the tofu for at least 30 minutes; squeeze out as much excess moisture as possible.
- Mix all ingredients for the tofu marinade in a mixing bowl. This includes all the ground spices, garlic and ginger, lemon juice, salt, and yogurt. Add ~ 1-inch cubes of tofu to the marinade. Refrigerate for at least an hour, but the longer the better. Overnight marination will bring out the most flavor!
- Soak wooden skewers in water for 30 minutes. If using metal skewers, no need to do anything.
- Preheat the oven to 425 F.
- Slice onion so that each piece has a few layers. Slice bell pepper into pieces that are easy to put on the skewer. Skewer on some tofu, onion, and bell pepper. Place on a baking sheet lined with parchment paper and bake for 30 minutes or until tofu is firm and crisp.
Naan
- Activate the yeast in lukewarm water and sugar. When it starts bubbling, it is ready to use.
- Add flour to a mixing bowl. Make a well in the middle and add yogurt and then lukewarm water, a few tbsp at a time. Use your hands to knead it and bring it together for about 5 minutes. Cover with a dish towel and let it rest in a warm place for 1.5 hours.
- When the dough has doubled in size, cut it into 6 pieces. Heat a cast-iron skillet over medium-high heat. Roll one piece until it is ¼-inch thick. Place the naan on the skillet when the skillet is hot. Reduce heat to medium. Flip when bubbles arise, which should take 1-2 minutes. Cook for about 2 minutes on the other side, being careful not to let it burn.
- Repeat the process with the remaining naans.
Cilantro Yogurt Chutney
- Simply process all ingredients until smooth, adding water if necessary. Add salt to taste.
For more Indian-inspired tofu recipes, check out…
Vegan Shahi Paneer (Shahi Tofu)
