Slowly but surely, I’m migrating the recipes from my previous blog, a vegan in the middle east, over here. My goal is to keep all of my recipes inside one place because I find myself making the same things over and over again at home, and it’s time consuming to keep track of the ingredients. It’s been a challenge to keep track of all the recipes from two blogs. So I’ve decided to republish some of my older recipes. Pre-dating some of my older posts, like the Chocolate Cream Avocado Bread (I think it’s among the most famous recipe books from my gathering), but now I think such old posts need a fresh start, so I will keep the current
date as well as using that photographs unless I can find better ones that I’ve taken recently:). Tofu Tikka is here.
Tofu Tikka is very easy to make and can even be assembled and refrigerated a few hours in advance, but it must marinate for at least 30 minutes. To begin, prepare an extra firm block of tofu. To drain the water in the tofu, sprinkle it with salt and place that on an incline next to the sink.
While you’re waiting, gather the ingredients for the marinade.
There is 1 tablespoon of chilli powder, 1/2 tablespoon of cumin, and 2 tablespoons of coriander in each packet.
- 1 cup thick, plain Greek yoghurt
- Half a teaspoon of ground pepper
- 1/2 tsp of fennel powder (optional)
- 1 tsp. of dried turmeric powder
- This recipe calls for 1 tsp each of minced ginger and garlic.
- A pinch of salt
- Grilling options for additional vegetables:
- 1 Onion – 1 Capsicum/Bell Pepper
- The sitting tofu block should be picked up and pressed among your palms to remove any remaining water. Make large cubes of the meat.
- Combine the marinade ingredients and apply to the tofu cubes. Store any remaining marinade in the refrigerator. Wait for at least 30 minutes before using, or store in the fridge for later.
- Cut the capsicum and onion into cubes when you’re ready to grill them. Remove the onion’s outer layers. Apply the remaining marinade to both of them.
- Assemble the skewer with the peppers, onions, and tofu cubes by alternating between them on the skewer. I skewered the tikkas onto toothpicks to create bite-sized tikkas. Apply some oil to the tikkas before cooking.
- Griddle the vegetables on both sides until they begin to develop a brownish hue.