Tofu Skewers Easy Vegan BBQ Recipe || Vegan BBQ Skewers Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: coconut yogurt

Greek yogurt adds protein while coconut yogurt is dairy-free.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein while seitan mimics texture.

Slice 500 grams of medium firm tofu into cubes, ensuring they are not too soft to avoid disintegration.

Sprinkle roughly 1 teaspoon of salt on the tofu to help it absorb moisture and firm up.

Slice bell peppers and onions to match the size of the tofu cubes for even cooking.

Heat a pan on low heat and add 7 tablespoons of chickpeas flour, roasting it for 4-5 minutes until aromatic.

Transfer the roasted flour to another pan and add 1 tablespoon of grated ginger garlic, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1 teaspoon of cumin powder, 1/2 teaspoon of garam masala powder, 1/2 teaspoon of black pepper powder, 1 teaspoon of salt, 2 teaspoons of mustard oil, and juice of half a lime.

Gradually add water to the mixture to create a thick batter that coats the tofu and vegetables well.

Coat the tofu and vegetables in the batter gently, ensuring not to break the tofu. Marinate for a minimum of 30 minutes.

If using wooden skewers, soak them in water for at least 2 hours to prevent burning.

Assemble the skewers by adding tofu and vegetables, placing the bell peppers towards the end to anchor the tofu.

Heat a pan and add mustard oil, heating it until it starts to smoke.

Place the skewers in the pan and let them cook on one side for a minimum of 2 minutes before turning to avoid sticking.

Rotate the skewers quickly if cooking directly over a stovetop to ensure even cooking without burning.

Once cooked, serve the skewers with arugula leaves and green chutney, optionally drizzling lime juice on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary