Vegan Tandoori Tofu Skewers With Yogurt Sauce

What you need:
For the sauce:
¼ cucumber, diced
1½ tablespoons chopped fresh mint
1½ tablespoons chopped fresh dill
¾ cup unsweetened, plain vegan yogurt
½ teaspoon salt

For the marinade:
¼ cup unsweetened, plain vegan yogurt
1 large red chili pepper, stemmed
1 garlic clove
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon salt
1 star anise pod
1½ tablespoons tomato paste
1 tablespoon peanut oil

For the skewers:
14 ounces tofu
1 lemon cut into wedges, for garnish



What you do:
For the sauce, in a small bowl, mix all ingredients together and set aside.

For the marinade, heat grill. Into a blender add yogurt, pepper, garlic, coriander, turmeric, cinnamon, salt, star anise, tomato paste, and oil, and blend until well combined. Transfer marinade to a medium bowl.

For the skewers, cut tofu into 1½-inch cubes and add to marinade. Marinate for at least 4 hours in refrigerator.

Thread tofu onto metal skewers, reserving marinade, and cook over indirect heat on grill with lid closed for 10 minutes. Turn the skewers over and cook for another 8 minutes. Baste with leftover marinade.

Serve skewers with yogurt sauce and lemon wedges.


Tip: These skewers cook better if a skewer rack is used. This way tofu does not come into contact with grill and cannot stick.