A delicious veg-focused recipe that brings bold flavours in no time. Marinate the tofu ahead of time for an extra speedy dinner.
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Serves
2
For the Tofu
Yoghurt
Tikka Masala Paste
Extra-Firm Tofu
To Serve:
Coriander
Cooked Basmati Rice
Cucumber
Tomato
Lemon
Yoghurt
Serves
2
For the Tofu
Yoghurt
Tikka Masala Paste
Extra-Firm Tofu
To Serve:
Coriander
Cooked Basmati Rice
Cucumber
Tomato
Lemon
Yoghurt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Soak the skewers in some water (this will help them not catch on fire). Then, marinate the tofu. Add the yoghurt into a bowl and stir through the curry paste. Season to taste with salt and pepper.
Step 2.
Cube the tofu into around 2cm pieces and mix it through the yoghurt, making sure each piece is fully covered. Cover the bowl and pop it in the fridge to marinate for at least 30 mins (up to overnight). Save the extra yoghurt for later.
Step 3.
Meanwhile, pick the coriander leaves, discarding the stems. Place the leaves into a bowl of ice water to keep them crisp (optional). Halve or chop the tomatoes into bite sized chunks. Half the cucumber lengthways and scoop the seeds out, then, thinly slice. Heat the grill to high.
Step 4.
Slide the tofu onto the skewers and place onto an oiled baking tray. Slide the tofu under the grill until starting to char, 5-10 mins (keep an eye on them as each grill varies in temperature).
Step 5.
Reheat the rice and share between plates. Add the coriander leaves, tomatoes and cucumber into a bowl. Season with salt and lemon juice and spoon onto the plates. Top with the tofu skewers and finish with a dollop of yoghurt. Serve with any remaining lemon wedges.
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Notes (1)
B
Becca T.
2 months ago
(edited)
Was unfortunately very bland despite marinading the tofu in the yoghurt/tikka masala paste overnight. Rice + flatbread combo also felt very carb heavy.
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