It is a tasty vegetable starter that can also be eaten as a snack! Havings its origin in north India, this dish is traditionally prepared with paneer, but can easily be replaced with Tofu. Tofu cubes, onions, and peppers are marinated in a creamy (vegetable) yogurt marinade that is rich in spices and therefore bursting with flavors. It is then placed on the skewers and grilled in the oven where it becomes a creamy crunchy snack.
What do you need for 4 sticks?
250 grams tofu (16 cubes)
1 large red onion
1 large bell pepper (optionally different colors)
3 tbsp soy curd
1 tbsp ginger-garlic paste
2 tbsp sunflower oil
2 tsp coriander powder
1 tsp garam masala
0.5 tsp chili powder
0.5 tsp salt
Juice of half a lemon
A small handful of coriander
A small handful of mint
What should you do?
1. Add 3 tbsp soya yogurt to a large bowl and mix with a hand whisk or spoon until smooth.
2. Then add the ingredients for the marinade: 1 tbsp ginger garlic paste, 2 tbsp sunflower oil, 2 tsp coriander powder, 1 tsp garam masala, 0.5 tbsp chili powder, and 0.5 tsp salt. Stir well and add the juice of half a lime, along with the chopped coriander and mint. Stir again.
3. Cut the block of tofu into 16 cubes. Cut the red onion and bell pepper into cubes of about 2 by 2 cm. Then add to the marinade and mix gently. Place in the fridge for at least 1 hour.
4. Remove the marinated tofu and vegetables from the refrigerator after 1 hour. Preheat the oven to 220 degrees. Take a skewer and arrange the tofu, red onion, and bell pepper alternately on a skewer. Repeat until the tofu is used up.
5. Place all prepared skewers on a baking tray lined with baking paper. Drizzle the tikka with sunflower oil (this is important so that the vegetables do not dry out). Bake at 220 degrees for 12 minutes.
6. After 12 minutes, remove from the oven and serve with green chutney.