Tandoori Tofu Kebabs

I’ve been a little obsessed with tofu lately, and experimenting with different marinades and flavours. This was the result of my most recent tofu adventure.

Yield; Three kebabs Cook time; 20 minutes

For the marinade you’ll need;

  1. 100g dairy free plain yoghurt
  2. Two tablespoons of tandoori powder
  3. Two tablespoons of tomato puree
  4. Two tablespoons of oil
  5. One teaspoon of smoked paprika
  6. One quarter of a teaspoon of cayenne pepper
  7. Half a teaspoon of salt

For the rest of the recipe you’ll need;

  1. 200g firm tofu, drained, pressed and cut into large squares
  2. Half a red pepper, cut into chunks
  3. A small red onion, cut into chunks


  • Whisk together all the marinade ingredients in a bowl until well combined.
  • Mix the tofu through the marinade. Refrigerate overnight, or at least for a couple of hours.
  • If you’re using wooden skewers, soak them in water overnight. Just pour a little water in a dish, pop your skewers in and put a weight on top of them to weight them down. I used a small glass.

Next, assembling the kebabs;

  • Preheat the oven to 220ºC/430ºF and line a baking tray with baking paper.
  • Skewer the peppers, onions and pieces of tofu onto the skewers.
  • Bake for 20 minutes, turning half way through.

I made a quick yoghurt sauce to go with mine. I mixed a tablespoon of plain soy yoghurt with a teaspoon of dried mint and drizzled it onto the kebabs before serving.

Bye for now 🙂

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