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Tofu Tikka Skewers

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Prep Time 5 mins
Cook Time 30 mins
Press and marinate tofu 1 hr 30 mins
Servings 8 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.