Tandoori tofu and vegetable skewers
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Tandoori paste
1 tbs
99% fat-free, plain or natural yoghurt, unsweetened
¾ cup(s), (180g)
Firm tofu
500 g, drained
Mushrooms
250 g, button variety, halved
Zucchini
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)
Instructions
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.
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