If you are searching for a high-protein, flavour-packed dinner you will love these tandoori-style tofu skewers, served with my two ingredient flatbread. The marinated tofu can be threaded onto skewers, or if you don’t have any to hand, simply place the pieces on a greaseproof paper lined tray. If using wooden skewers, soak in water for an hour before using.
The flatbreads are simply some self raising flour with yogurt and a little salt. These pair so perfectly with the tofu but work equally well served alongside a curry or even as a pizza base. They’re best eaten on the day they’re made but can be gently reheated and enjoyed the next day if needed.
When assembling I like to add lots of fresh ingredients such as chopped kale, lettuce, red onion, cucumber, and coriander along with a good drizzle of a sauce consisting of yogurt coriander and lime. All the flavours from the bread, tofu, crisp vegetables, and sauce merge so well together, it makes for a delicious dinner any day of the week.
Enjoy!
Nessa x
Tandoori- Style Tofu Skewers
Ingredients
- 500g tofu
- 150g Greek yogurt
- 2 cloves garlic, crushed
- Juice ½ lemon
- 1tbsp garam masala
- ½ tsp turmeric
- ½ tsp onion salt
- Salt & freshly ground pepper
Two-Ingredient Flatbread
- 350g self raising flour, sieved
- 1/2 tsp salt
- 350ml full fat Greek yogurt
To serve
- Leafy greens
- Red onion, thinly sliced
- Cucumber, sliced
- Coriander leaves
Method
Remove the tofu from its packaging and drain away the water. Place on a plate and wrap with kitchen paper to remove the excess water.
Make the marinade for the tofu by combining the Greek yogurt with the garlic, lemon juice, garam masala, turmeric, and onion salt. Season with a little salt and pepper and stir to combine.
Tear the tofu into bitesize pieces and add to the marinade. Mix and leave to one side for about 20 minutes. In the meantime, make the flatbreads.
In a large bowl, combine the flour with the salt and add the yogurt. With your hand or a fork, bring the mixture together to form a ball of dough.
Transfer to a floured board and roll out to flatten slightly. Cut into about eight pieces.
Lightly oil a large pan. Place over a medium heat and once hot, add the flatbreads. Fry for 2-3 minutes, before flipping over and cooking on the other side for another 2 minutes. Repeat until all flatbreads are cooked.
Pre-heat the oven to 190°C/ fan 170°C/gas mark 5.
Carefully thread the marinaded tofu pieces onto skewers, making 8. Place on a greaseproof paper lined baking tray and cook in the preheated oven for 30 minutes.
If you have some yogurt remaining and some coriander and the juice of about a ¼ of a lime, blitz together to make a quick sauce, otherwise use your favourite mayo.
To serve, top the flatbread with a layer of sauce or mayo, some leafy greens, red onion, cucumber, and coriander. Top with the cooked tandoori-style tofu, drizzle with a little more sauce and a sprinkling of coriander leaves, and enjoy!
