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Tandoori tofu and vegetable skewers

Tandoori tofu and vegetable skewers

Points® value
Total Time
30 min
15 min
15 min
Protein packed tofu takes on the flavours it's being cooked with. In this recipe it's Tandoori. The tofu will get a delicious crunchy crust by cooking it on a BBQ hotplate.


Tandoori paste

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

¾ cup(s), (180g)

Firm tofu

500 g, drained


250 g, button variety, halved


2 medium, cut into 3cm pieces

Red capsicum

2 medium, cut into 3cm pieces

Lebanese cucumber

2 medium, finely chopped

Fresh mint

2 tbs, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a barbecue flat plate with oil and heat on medium-high. Combine tandoori paste and ¼ cup (60g) yoghurt in a large bowl. Pat tofu dry with paper towel and cut into 24 cubes. Add tofu to tandoori mixture and gently toss to coat.
  2. Thread mushroom, zucchini, capsicum and tofu onto 12 wooden skewers. Cook skewers for 2 minutes each side or until browned and vegetables are cooked. Combine remaining yoghurt, cucumber and mint in a small bowl. Season.
  3. Serve skewers with mint yoghurt.


SERVING SUGGESTION: Steamed basmati rice. TIP: To prevent them burning on the grill, soak skewers in cold water for 10 minutes before threading on ingredients.