Tandoori Veggie and Tofu Kabobs
Home Recipes Tandoori Veggie and Tofu Kabobs

Tandoori Veggie and Tofu Kabobs

Total Time: 25 mins.
Prep Time: 15 mins.
Cook Time: 10 mins.
Serves: 4

Ingredients

Kabobs:
8 oz (250 g) extra-firm tofu, cubed
2 cups (500 mL) Europe’s Best® Roasted Gourmet Sweet Potato Slices, thawed
2 cups (500 mL) Europe’s Best® Tuscan Inspired Blend, thawed
1/3 cup (75 mL) Greek Gods® Plain Style Greek Yogurt
3 tbsp (45 mL) prepared tandoori paste
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) finely chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp (2 mL) salt

Dipping Sauce:
1 cup (250 mL) Greek Gods® Plain Style Greek Yogurt
2 green onions, thinly sliced
2 tbsp (30 mL) finely chopped fresh mint
2 tbsp (30 mL) lime juice
1 clove garlic, minced
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) honey
1/4 tsp (1 mL) each salt and pepper

Star Product

Roasted Gourmet Sweet Potato Slices

Directions

  • Kabobs: Thread tofu, Europe’s Best® Roasted Gourmet Sweet Potato Slices and Europe’s Best® Tuscan Inspired Blend onto 8 large skewers.
  • Whisk together Greek Gods® Plain Style Greek Yogurt, tandoori paste, lime juice, oil, cilantro, garlic and salt; brush evenly over kabobs. Refrigerate for at least 15 minutes or up to 30 minutes.
  • Preheat grill to medium heat; grease grates well. Grill kabobs, turning once, for 8 to 10 minutes or until grill-marked and tender.
  • Dipping Sauce: Meanwhile, stir together Greek Gods® Plain Style Greek Yogurt, green onions, mint, lime juice, garlic, cumin, honey, salt and pepper. Serve with kabobs.

Tips

Serve kabobs over rice, quinoa or couscous.