Ingredients
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1 block extra-firm tofu, pressed and cut into cubes extra-firm tofu1 block extra-firm tofu, pressed and cut into cubes
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1/2 cup cashew yogurt (unsweetened) cashew yogurt1/2 cup cashew yogurt (unsweetened)
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2 tablespoons cashew cream cashew cream2 tablespoons cashew cream
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1 tablespoon ginger-garlic paste ginger-garlic paste1 tablespoon ginger-garlic paste
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1 tablespoon chickpea flour (besan) chickpea flour1 tablespoon chickpea flour (besan)
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1 teaspoon ground cumin ground cumin1 teaspoon ground cumin
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1 teaspoon ground coriander ground coriander1 teaspoon ground coriander
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1/2 teaspoon turmeric powder turmeric powder1/2 teaspoon turmeric powder
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1 teaspoon garam masala garam masala1 teaspoon garam masala
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1 teaspoon red chili powder (adjust to taste) red chili powder1 teaspoon red chili powder (adjust to taste)
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1 tablespoon maple syrup maple syrup1 tablespoon maple syrup
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1 teaspoon salt salt1 teaspoon salt
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1 tablespoon mustard oil (or olive oil for oil-free version) mustard oil1 tablespoon mustard oil (or olive oil for oil-free version)
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1 red onion, cut into chunks red onion1 red onion, cut into chunks
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1 red bell pepper, cut into chunks red bell pepper1 red bell pepper, cut into chunks
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1 green bell pepper, cut into chunks green bell pepper1 green bell pepper, cut into chunks
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1 zucchini, sliced thick zucchini1 zucchini, sliced thick
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Fresh cilantro and lemon wedges, to serve fresh cilantroFresh cilantro and lemon wedges, to serve
Directions
For best results, marinate the tofu and veggies overnight. Grill on high heat for deep char marks, and serve immediately for maximum flavor. Substitute soy-based yogurt if cashew yogurt is unavailable. For nut-free version, use coconut yogurt and omit cashew cream.
Steps
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1
Done
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In a large bowl, combine cashew yogurt, cashew cream, lemon juice, ginger-garlic paste, chickpea flour, cumin, coriander, turmeric, garam masala, chili powder, smoked paprika, maple syrup, salt, and mustard oil. Whisk into a smooth, thick marinade. |
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2
Done
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Add tofu cubes and all the chopped vegetables to the marinade. Gently toss to coat well. Cover and refrigerate for at least 1 hour (up to overnight for best flavor). |
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3
Done
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Thread tofu and veggies alternately onto soaked wooden or metal skewers. |
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4
Done
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Preheat grill or grill pan to medium-high heat. Lightly oil the grates if not using a nonstick surface. |
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5
Done
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Grill skewers for 10-12 minutes, turning occasionally, until tofu is golden and veggies are slightly charred. |
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6
Done
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Serve hot, garnished with fresh cilantro and lemon wedges. |
