36min 2 ppl
Tofu Tikka
70 minutes
2 people
Hardover 60 min or 12+ steps
70 min · 8 steps
Hard: over 60 min or 12+ steps
210 kcalper person
Protein 14g
Carbs 10g
Fats 14g
About this dish
Extra-firm tofu pressed and marinated in a spiced vegan yogurt, then grilled until charred and smoky — a plant-based tikka that delivers the full drama of the grill with crispy edges and a satisfyingly savoury centre.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Red Pepperdeseeded and cut into 3cm squares0.5
- Green Pepperdeseeded and cut into 3cm squares0.5
- Lemon juice0.5 tbsp
- Garlic clovesminced1.5
- Fresh Gingerfinely grated8 g
- Lemoncut into wedges0.5
Dairy & Eggs
- Plain Coconut Yogurtor any vegan yogurt75 g
Plant Proteins
- Extra-Firm Tofupressed and cut into 3cm cubes200 g
Spices & Seasonings
- Kashmiri Chilli Powder0.75 tsp
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- Ground Turmeric0.25 tsp
- Salt0.25 tsp
Oils & Condiments
- Vegetable Oil0.5 tbsp
- Fresh Mint Chutney to serve
Utensils
- Large mixing bowl
- Whisk
- tofu press or heavy weight
- Chef's knife
- Cutting board
- Grater
- Metal skewers
- Baking tray
- Aluminium foil
- grill
Method
1
Press the tofu for 30 minutes to remove excess moisture, then cut it into 3cm cubes.
Approx. 30 minutes
2
Deseed the red and green peppers and cut them into 3cm squares. Mince the garlic and finely grate the ginger.
Approx. 5 minutes
3
In a large bowl, whisk together the coconut yogurt, lemon juice, garlic, ginger, Kashmiri chilli powder, cumin, coriander, garam masala, turmeric, vegetable oil and salt until smooth.
Approx. 3 minutes
4
Add the tofu cubes and peppers to the marinade, gently tossing to coat thoroughly. Cover and refrigerate for at least 2 hours.
Approx. 5 minutes
5
Preheat the grill to its highest setting and line a baking tray with foil.
Approx. 5 minutes
6
Thread the tofu and peppers alternately onto metal skewers and lay them on the foil-lined tray.
Approx. 5 minutes
7
Grill for 12–15 minutes, turning once halfway through, until the tofu is charred at the edges and the peppers are slightly softened.
Approx. 15 minutes
8
Serve immediately with lemon wedges and fresh mint chutney.
Approx. 2 minutes
