Author Notes
In India, we make the kebabs with Paneer, an Indian Cheese which is high in protein and fat, similar to Tofu. I like Tofu in non Indian dishes for its light and bland taste.
Grill is not a common sight in India, at least, was not while growing up. I remember my mom directly placing any vegetables on fire and roasting them to bring out the smoky flavors. One of my favorites is corn, roasted directly on the flame, rub with lemon juice and sprinkle sea salt. I have experimented this dish a few times- in the oven, shallow frying in a pan and placing on direct flame and I liked best when cooked in an oven and then broil for a couple of minutes.
—Shri
Ingredients
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10
Wooden Skewers
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1
Green Bell Pepper
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2
Red Onions
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14 ounces
Extra firm block of Tofu
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1 cup
Coriander leaves, chopped
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1/2 cup
Mint Leaves, chopped
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1 teaspoon
Cumin Seeds
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2
Garlic cloves, peeled
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1/2 teaspoon
inch fresh ginger root, peeled
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1 tablespoon
Lemon Juice
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1 teaspoon
Paprika
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1 teaspoon
Salt
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Oil to grease
Directions
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Cut green pepper and 1 onion into similar sized pieces, preferably into 1 inch cubes
Chop the other onion into coarse pieces; Set aside
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Drain the water in the tofu packet.
Cut the Tofu squares into 1 inch cubes.
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In a blender, combine cilantro, mint, onion, garlic, cumin seeds, ginger with a 1/4 cup water.
Add water as necessary and blend to a smooth paste. Do not make the mixture runny.
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Add Salt, lemon juice and Paprika.
In a bowl, add the onion, green pepper, and tofu pieces to the Coriander and Mint sauce
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Refrigerate for about 2 hours
Soak wooden skewers in water for about 30 min.
Preheat the oven to 400F
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Oil/Grease a baking sheet
Alternately thread tofu, onion, and green pepper pieces onto the skewers.
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Bake for 6 minutes and rotating the skewers, bake an additional 6- 8 minutes.
I also like to broil on Hi for 3-4 minutes. That is completely optional.
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Serve with the remaining chutney as a dip or drizzle on top
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