Vegan Tofu Tikka

Serves: 2

Prep: 15 mins

Cook: 25 mins

Ingredients

²⁄₃ cup (160g) natural, non-dairy yogurt

3 tbsp. tomato paste

3 garlic cloves, minced

1 tbsp. ginger root, grated

2 tsp. lime juice

2 tsp. garam masala

1 tsp. smoked paprika

¹⁄₂ tsp. ground turmeric

¹⁄₂ tsp. chili powder

1 tsp. sea salt

14 oz. (400g) block firm tofu, drained & pressed, cut into 1-inch (2.5 cm) cubes

¹⁄₂ medium red onion, cut into chunks

2 bell peppers, cut into cubes

bamboo skewers, soaked

1 lemon, cut into wedges

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
291	13g	21g	30g	6g

*nutrition per serving

Directions

1. In a large mixing bowl, whisk together the yogurt, tomato paste, garlic, ginger, lime juice, garam masala, paprika, salt, turmeric, chili powder and salt.

2. Add the tofu, onion, and bell peppers to the mixing bowl and stir gently until well coated in the spice marinade. Transfer to an airtight container and marinate for at least 2 hours or overnight in the refrigerator (up to 24 hours).

3. When ready to cook the tikka, preheat the oven to 450°F (230°C). Soak the bamboo skewers in cold water for at least 30 minutes.

4. Remove the marinated tofu and vegetables from the refrigerator and skewer them onto 6 bamboo skewers. Alternate the tofu, pepper, and onion on the skewers. Reserve the remaining marinade.

5. Line a baking sheet with baking paper and arrange the skewers on the sheet without them touching. Place in the hot oven to bake for 15 minutes, until starting to brown. Remove from the oven, brush with the remaining marinade, rotate and cook in the oven for an additional 10 minutes.

6. Serve the skewers with wedges of lemon.