Tofu Tikka.

I used this recipe while I was grilling, but you can also bake this! You’ll need to start this recipe about 2-3 hours before you start grilling/baking so that the skewers and tofu can set in the marinade.

Tikka Marinade:

Ingredients:

• 1 cup vegan yogurt of choice (my fave is Kite Hill)

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• ½ teaspoon turmeric

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• ½ teaspoon salt

• ½ teaspoon pepper

• 2 garlic cloves

• ½ inch ginger

• 1 tablespoon lime juice

Recipe:

Drain the tofu before you make the marinade!

This is the easy part! Mince the garlic and ginger into small pieces. Combine this with the spices and mix into the yogurt. If you’re using Kite Hill, it’s a little thick so you’ll need to add water. I used about half a cup, but add the water slowly and mix into the yogurt. Only use as much as needed. The marinade should still be thick, kind of similar to pancake batter.

Skewers & Tofu:

Ingredients:

• 1 pack tempeh

• 1 red onion

• 2 bell peppers

• 1 squash and zucchini (optional)

• 1 pack extra firm tofu

• bamboo skewers

Recipe:

The idea for this recipe came from Sahara Rose’s recipe book called, Eat Feel Fresh.

1. Start by draining the tofu. Take the tofu out of the package and cut it in half horizontally. Take the water out by wrapping each half in paper towels and putting a plate on top of each block of wrapped tofu. Leave this anywhere from 15-30 minutes. Of course, the longer the better.

2. Cut the tofu into large pieces. Each half should be cut into fours so you’ll have eight pieces total.

3. Start soaking the bamboo skewers, they need to be soaked for about 15 minutes before you start grilling.

4. Now you can start chopping your veggies and the tempeh. Feel free to add other veggies you want to grill. I put a few on the skewers and grilled some of the extra veggies alone on the grill. For the skewers, your veggies should be chopped into large rectangular pieces.

5. Now start with your tofu. Dunk the tofu in the marinade and spread evenly. Next in a large bowl combine all the veggies and add the marinade. Combine and spread evenly.

6. Once the bamboo skewers have soaked for 15 minutes, start adding the veggies and tempeh. Allow the skewers and tofu to marinate for about 2-3 hours in the refrigerator.

7. Once the wait is over, you can start grilling! If you’re not using a grill, you can bake these. Preheat your oven to 400 degrees Fahrenheit. Put some foil on an oven-safe pan and add some oil. Place the skewers and tofu on top of the foil. Bake these for fifteen minutes and flip halfway. Enjoy!