Tandoori Tofu Brochettes
Submitted by jperoli
Tandoori tofu brochettes marinate extra-firm tofu overnight in a saffron yogurt tandoori spice paste, then grill on skewers with red onion, mushrooms, peppers, and cherry tomatoes. A vegan twist on classic tandoori cooking.
YIELD
4 servingsPREP
8 hrsCOOK
10 minREADY
8 hrsClassic tandoori cooking relies on yogurt to tenderize and paprika-heavy spice blends to color. This vegan version swaps dairy yogurt for soy yogurt and chicken for pressed extra-firm tofu, keeping everything else familiar: paprika, chili powder, garam masala, ginger, garlic, and a pinch of saffron bloomed in hot water.
The overnight marinade is non-negotiable. Tofu has no natural flavor of its own and no fat to carry seasoning, so it needs the full 8 hours for the spices to penetrate past the surface. The reward is grill-charred edges, creamy centers, and that signature warmly spiced tandoori aroma when the brochettes hit the plate.
Chef Tips
- Press the tofu firmly for at least 30 minutes before cubing. Wet tofu refuses to hold marinade and falls apart on the skewer. A proper press is what turns the tofu into a meaty ingredient.
- Bloom the saffron in boiling water as directed. Dry saffron added straight to marinade does almost nothing. The hot water is what releases its color and flavor.
- Cover the grill tight for the first 5 minutes as the directions say. This creates a pseudo-tandoor effect, trapping smoke and heat around the skewers and pushing flavor in from all sides.
- Soak wooden skewers 30 minutes before threading or they will burn through at the grill.
Variations
- Use paneer instead of tofu for a traditional dairy version closer to a proper tandoor kitchen.
- Swap the soy yogurt for coconut yogurt for a slightly sweeter, creamier marinade.
- Add cubes of sweet potato or zucchini to the skewers for more vegetable variety.
Ingredients
Directions
Gently press tofu to remove exces moisture.
Slice into large pieces and then cut each chunk crosswise.
Set aside.
Place green onions and ginger in a food processor and process briefly.
With the machine running, drop in garlic cloves, one at a time.
Process 30 seconds.
Add remaining ingredients.
Process 1 minute.
BROCHETTES: Place onions, mushroom, tofu and marinade in a glass dish and seal.
Refrigerate overnight.
Prepare grill next day.
Quarter onions and remove papery outer skins.
Skewer vegetables and tofu alternately.
Place on hot grill and brush with remaining marinade.
Cover grill tightly and allow to smoke for 5 minutes.
Don’t peek.
Trun once and cook for another 3 to 5 minutes.
Garnish with cilantro and lemon wedges.
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