Photo of Tandoori tofu kebabs with mango slaw by WW

Tandoori tofu kebabs with mango slaw

Points® value
Total Time
33 min
25 min
8 min


Plain Tofu

600 g, firm, drained

Patak's Curry Paste Tandoori Paste

2 serving(s), (2 tablespoons)

Lemon Juice, Fresh

70 ml

Rapeseed Oil

1 tablespoon(s)


½ teaspoon(s)


300 g, white or Savoy, shredded

Spring Onions

4 medium, trimmed and finely chopped


2 medium, peeled and cut into 3cm pieces

Mint, Fresh

1 tablespoon(s), leaves picked

Green pepper

1 medium, deseeded and diced

Unsalted Peanuts

20 g, roughly chopped

Alpro Coconut Original Drink (Chilled)

100 ml

Lime Juice, Fresh

35 ml

Lemon Juice, Fresh

35 ml

Mango Chutney

1 tablespoon(s), heaped, plus 1 tsp onion seeds


  1. Cover a flat plate with layers of kitchen paper and put the tofu on top. Put a second flat plate on top of the tofu and weigh it down with a few heavy tins. Set aside for 1 hour, to press out any remaining moisture from the tofu. Soak 4 large bamboo skewers in cold water for 30 minutes to prevent burning.
  2. Meanwhile, make the marinade by combining the tandoori paste, 70 ml lemon juice, rapeseed oil and turmeric in a bowl and season.
  3. Chop the drained tofu into 3-4cm cubes then thread onto the skewers. Put the kebabs in a flat dish then pour over the marinade and turn to coat. Marinate in the fridge for 30 minutes, or overnight.
  4. To make the slaw, put the cabbage, spring onions, mango, mint, pepper and nuts in a serving bowl and toss to combine. Combine the coconut drink, citrus juices, chutney and onion seeds to make a dressing, then set both aside.
  5. Heat a large griddle or nonstick frying pan over a high heat. Cook the skewers for 3-4 minutes on each side, until golden brown. Toss the slaw with the dressing to coat, and serve with the kebabs.