Tandoori Tofu Skewer Flatbread
Dive into summer flavors with our vibrant Tandoori Tofu Skewer Flatbread! Juicy, grilled tofu marinated in a zesty tandoori blend pairs perfectly with creamy raita and tangy pickled red cabbage. This delightful dish is not just a feast for the eyes, but a satisfying meal that's sure to impress!
Prep
15
min
Cook
15
min
Serves
2
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 tsp (5 ml) asafoetida
- 1 cup (237 ml) cilantro
- Flatbread
- Fresh coriander
- Fresh mint
- 1 tbsp (15 ml) mango chutney
- 1 cup (237 ml) mint
- Pickled red cabbage
- 1 block smoked firm tofu
- 2 tbsp (30 ml) thick greek style yoghurt
Pantry Items
Amounts also listed in instructions below
- cumin (to taste)
- curry powder (to taste)
- garlic powder (to taste)
- lemon juice (to taste)
- oil (to taste)
- salt and pepper (to taste)
- smoked paprika (to taste)
- turmeric (to taste)
👨🍳 Instructions
- 1
Mix the spices with the yoghurt and oil to create the marinade.
- 2
Tear the tofu into chunks and coat them in the marinade. Skewer the tofu chunks.
- 3
Grill the skewers for a few minutes on each side until charred.
- 4
Heat the flatbread for 30 seconds on each side.
- 5
Combine the raita ingredients in a bowl and spread it onto the flatbread.
- 6
Top with pickled red cabbage and the grilled tofu skewer. Finish with fresh mint.
💡 Pro Tips
- ✓Freeze your tofu block for 24 hours, then thaw completely before marinating - this creates a spongy texture that absorbs 60% more marinade than fresh tofu.technique60% more absorption
- ✓Bloom asafoetida in hot oil for 30-45 seconds before adding other spices because its sulfur compounds need heat activation to develop the characteristic onion-garlic flavor.technique30-45 seconds
- ✓Marinate tofu for minimum 2 hours but maximum 8 hours - longer breaks down protein structure and creates mushy texture due to acid in yogurt.timing2-8 hours
- ✓Grill tofu skewers at 450-500°F for 3-4 minutes per side to achieve Maillard browning while maintaining firm interior texture.equipment450-500°F, 3-4 minutes
- ✓Pat tofu chunks completely dry before marinating and dust lightly with cornstarch - this removes surface moisture that prevents browning and creates better crust formation.technique
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