Tandoori Tofu Skewers

These mini tandoori tofu skewers with chutney aioli are the perfect Indian-inspired appetizer. Each one offers marinated & baked tofu, tender veggies, and the flavors of tandoori masala!

Print Recipe

Prep Time 20 mins

Cook Time 20 mins

Course Appetizer, Side Dish

Cuisine Indian

Servings 4 as a side

Ingredients

16 oz. block of extra-firm tofu
2 tbsp besan (gram flour or chickpea flour)
½ cup nondairy yogurt
½ red bell pepper
½ green bell pepper
½ red onion
3 baby bella mushrooms
1 tsp ground coriander
¼ tsp black pepper
½ tsp red chili powder
½ tsp kashmiri chili powder
¼ tsp ground cinnamon
½ tsp ground cumin
½ tsp garam masala
½ tsp ground turmeric
½-1 tsp salt (to taste)

cilantro chutney aioli

1 cup cilantro
2 tbsp vegan mayo
1 inch ginger
1 green chili
½ tsp ground cumin
1 tbsp lime juice
salt to taste

Instructions

Preheat your oven to 400 F.
Press tofu for at least 15 minutes. If your tofu is already pretty firm, you won't need long. Cut into 1-inch cubes.
Prepare the marinade: combine yogurt, besan, and all the spices. Instead of all the ground spices, you can also a store-bought tandoori masala! Coat the tofu in the marinade. Let it marinate for as long as possible (maybe even for a few hours or overnight), but it's not a big deal if you want to make the skewers immediately.
Meanwhile, cut the veggies to bite size pieces that are similar in size to the tofu. Add an assortment of tofu and veggies to each toothpick.
Grease a baking sheet and place the mini skewers on them. Bake for 15-18 minutes, followed by broiling on high for 3 minutes.
For the aioli, simply process all the ingredients in a small food processor! Add lime juice and salt to taste.

Keyword appetizers, tofu