If tofu is not for you, I promise that this recipe will work if you substitute chicken breast. I know that because I half stole (adapted?) the recipe from @Yorky. See here Chicken Tikka.
Ingredients (serves 2 to 3 as a starter )
225g firm tofu
1/2 tsp each of ground chilli, cumin, coriander, turmeric, black pepper, red peppercorns and garam masala
1 tsp each of paprika, salt and garlic purée (or grated garlic)
1/2 tsp nutritional yeast (optional)
1 and 1/2 tbsp vegetable oil
100ml yoghurt
1 tbsp lemon or lime juice
1/3 each of a green, red and yellow bell pepper
1/2 medium red onion
Lime wedges to serve
Method
Ingredients (serves 2 to 3 as a starter )
225g firm tofu
1/2 tsp each of ground chilli, cumin, coriander, turmeric, black pepper, red peppercorns and garam masala
1 tsp each of paprika, salt and garlic purée (or grated garlic)
1/2 tsp nutritional yeast (optional)
1 and 1/2 tbsp vegetable oil
100ml yoghurt
1 tbsp lemon or lime juice
1/3 each of a green, red and yellow bell pepper
1/2 medium red onion
Lime wedges to serve
Method
- Drain the tofu and squeeze dry using kitchen roll. Cut the tofu into cubes.
- In a large bowl, mix together all the other ingredients.
- Place the tofu into the bowl and mix until each cube is coated. Leave to marinate for at least two hours.
- Chop the bell peppers and onion into pieces approximately the same size as the tofu cubes.
- If using bamboo skewers, soak them for ten minutes in water before using.
- Thread the tofu, peppers and onion pieces onto skewers
- Grill (broil) until the tofu is slightly crispy and golden.
- Serve with lime wedges.
