Aromatic, juicy and totally delicious, these plant-based kebabs always hit the spot.
Simply cook them in a griddle pan or on the BBQ until they’re perfectly charred and serve with cooked rice and a coriander yoghurt for a perfect slice of summer!
Notes:
- If you’re cooking these in a non-stick griddle pan, you’ll want to use wooden skewers, which you can trim down using a sharp knife so they fit into the pan. If you’re cooking the kebabs on a BBQ, we recommend using metal skewers or soaking wooden skewers in water before adding them to the BBQ so they don’t catch fire.
- We use super-firm tofu which doesn’t need pressing. If your firm tofu is on the softer side, you might want to press it first to remove as much moisture as possible – otherwise it might fall apart in the griddle pan or BBQ.
- If you don’t have a griddle pan or a BBQ, you can simply cook these with a splash of oil in a regular non-stick frying pan. They’ll still taste delicious!
Things to know:
- We love to serve these kebabs on rice with lettuce. Alternatively, you can add these to flatbreads or naan, along with lettuce, tomato and cucumber.
- Tofu has become a vital part of our diet. It’s high in protein and it contains all the essential amino acids we need. What’s more, it’s also a great source of calcium, iron and vitamin A.
- The combination of spices we use add a lovely aromatic profile to the kebabs. But you can spice it up with red chilli powder – or alternatively add chopped fresh green chillies to the coriander yoghurt, if you prefer things hot and spicy!
Turmeric Tofu kebabs
Ingredients
- 120 g plant-based yoghurt, we use Greek-style
- 3 garlic cloves, peeled + grated
- 1 thumb of fresh ginger, peeled + grated
- 1 tsp garam masala
- 1 tsp ground cumin
- 2 tsp turmeric
- 1 lemon, juice only
- salt + pepper
- 600 g extra-firm tofu, drained (see notes)
- 280 g basmati rice
- vegetable oil
- a few handfuls of lettuce, we use lamb’s lettuce
For the coriander yoghurt:
- 1 handful of fresh coriander
- 180 g plant-based yoghurt, we use Greek-style
- 1/2 lemon, juice only
Method
- To create the marinade, combine the yoghurt, garlic, ginger, garam masala, cumin, turmeric, lemon juice and pinches of salt and pepper in a large bowl, then set aside.
- Use your hands to break up the tofu into 3cm (1”) evenly-sized pieces. You should be left with roughly 24 pieces. Add the tofu to the bowl with the marinade and stir well until the tofu is fully coated in the marinade. Cover, then leave to marinate in the fridge for 3-4 hours or overnight.
- When you’re ready to cook, first thoroughly rinse the rice, then cook it in a saucepan as per the packet instructions. When it’s ready, keep the lid on and leave it to one side.
- Meanwhile, to create the coriander yoghurt, chop most of the coriander leaves, saving a dozen or so for topping later. Add the chopped coriander to a mixing bowl with the yoghurt, lemon juice and pinches of salt and pepper, then stir to combine. Transfer to a serving bowl, then set aside.
- Next, take a wooden skewer (see notes) and thread a piece of tofu onto it. Repeat until you’ve built 4 evenly-sized kebabs with the same number of tofu pieces on each skewer. Add a splash of oil to a non-stick griddle pan (see notes) on a medium-high heat. When the oil is hot, add the kebabs and cook for 2-3 minutes on all 4 sides, or until the tofu is nicely charred all over. Brush any leftover marinade over the tofu while it’s cooking.
- To plate up, add the cooked rice to a large serving plate, followed by the lettuce, the bowl with the coriander yoghurt and the tofu kebabs. Top with the remaining coriander leaves, then serve. Enjoy!
2 Comments
Delicious! I had leftover tzatziki sauce to pair this with and it went perfect. I swapped brown rice instead of the white and paired it with a cucumber tomato salad! So incredibly delicious
Made this tonight and it was delicious! Made exactly as written except for the coriander yoghurt sauce I used an immersion blender to make sure it was all mixed really well – turned out delish!