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Tandoori Tofu Skewers

30 min. | 430 kcal | easy |
Spicy, Vegetarian
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1. Setup Grate the cabbage. Cut the cucumber and pepper into small cubes. It's possible to keep some vegetables to serve as crudités. Cut the tofu into cubes. Chop the mint. Zest the lime.
2. Cook the rice Rinse the rice. Bring a pot of water with 1.5 2P | 2 3P cups of water, the broth cube and 1/4 of the spices (spicy, to taste) to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes. Add 1 tbsp. of butter to the cooked rice and mix.
3. Cook the skewers Mix the tofu with the rest of the spices (spicy, to taste) and a drizzle of oil. Add salt and pepper. Thread the tofu cubes onto the skewers. Heat a drizzle of oil in a pan over medium-high heat. Cook the skewers 3-4 minutes per side.
4. Make the salad Mix the cabbage with the pepper, 3/4 of the cucumber, a drizzle of oil, 1-2 tbsp. of cider or wine vinegar, 1 tsp of sugar, salt and pepper.
5. Mix the yogurt Mix the yogurt with the remaining cucumber, mint, zest and juice of half a lime, 1-2 tbsp. of water and a pinch of salt.
6. Plate your dish Serve the tofu skewers with the yogurt, rice and salad. Bon appétit!
300 g Tofu
4 unit Wooden Skewers
30 ml Spice Mix(tandoori spices,curry powder)
1 unit Greek Yogourt 2%
1 unit Fresh Mint
140 g Basmati Rice
1 unit Vegetable Broth Cube(s)
1 unit Lime
100 g Red Cabbage
2 unit Lebanese Cucumber(s)
1 unit Yellow Bell Pepper(s)
What you need pot, pan, bowls
430 kcal
% daily value
% daily value
carbohydrate 69g
fat 9g
cholesterol 2mg
fiber 5g
protein 22g
saturated 2g
sodium 750mg
sugar 6g
trans 0g