Tandoori Tofu And Vegetable Kebabs Recipe

Name: Tandoori Tofu And Vegetable Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16-ounce) package water-packed firm tofu, drained and cut into 16 cubes; Cooking spray; 1 cup finely chopped onion; 3/4 cup plain low-fat yogurt; 2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 2 teaspoons grated peeled fresh ginger; 2 teaspoons canola oil; 1/2 teaspoon ground turmeric; 1/4 teaspoon freshly ground black pepper; 1 garlic clove, minced; 16 large mushrooms (about 10 ounces); 2 small red onions, each cut into 8 wedges; 2 2/3 cups water; 1 1/3 cups uncooked basmati rice; 2/3 cup golden raisins; 1 teaspoon salt, divided

Servings: persons

1 (16-ounce) package water-packed firm tofu, drained and cut into 16 cubes
Cooking spray
1 cup finely chopped onion
3/4 cup plain low-fat yogurt
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
2 teaspoons grated peeled fresh ginger
2 teaspoons canola oil
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
16 large mushrooms (about 10 ounces)
2 small red onions, each cut into 8 wedges
2 2/3 cups water
1 1/3 cups uncooked basmati rice
2/3 cup golden raisins
1 teaspoon salt, divided

1
Preheat oven to 375u00b0.
2
Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375u00b0 for 25 minutes or until tofu releases 3 or more tablespoons liquid.
3
Prepare grill.
4
Combine chopped onion and next 8 ingredients (through garlic) in a large bowl. Add tofu, mushrooms, and onion wedges; toss gently to coat. Let stand at room temperature 30 minutes.
5
While tofu and vegetables marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and 1/4 teaspoon salt. Let stand 5 minutes; fluff with a fork.
6
Remove tofu and vegetables from bowl; discard marinade. Thread tofu cubes, mushrooms, and onion wedges alternately onto 8 (6-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with remaining 3/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned. Serve with rice.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (16-ounce) package water-packed firm tofu, drained and cut into 16 cubes, Cooking spray, 1 cup finely chopped onion, 3/4 cup plain low-fat yogurt, and more.

Yes, Tandoori Tofu And Vegetable Kebabs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Tofu And Vegetable Kebabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions