45 min
Tofu Tikka
Recipe GLPR994df20c6c84bd
Marinated cubes of firm tofu and colorful bell peppers skewered and pan-fried until golden and tender. This Indian-inspired appetizer features tofu infused with aromatic spices and yogurt, served as finger food or with rice, flatbread, or in wraps. A versatile, protein-rich vegetarian dish.
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Ingredients
1 block (200g) Firm tofu, cut into 1-inch cubes
2½ medium Bell peppers (red, yellow, and green), cut into 1-inch pieces
1 cup Plain yogurt
1 tablespoon Ginger-garlic paste
1 teaspoon Garam masala
½ teaspoon Chili powder
¼ teaspoon Turmeric powder
½ teaspoon Cumin powder
½ teaspoon Coriander powder
1 tablespoon Lemon juice
Salt, to taste
2 tablespoons Oil for pan frying
Directions
Whisk the yogurt in a large bowl until smooth and free of lumps. Add ginger-garlic paste, garam masala, chili powder, turmeric powder, cumin powder, coriander powder, lemon juice, and salt. Mix thoroughly until all spices are evenly distributed throughout the yogurt.
Add the tofu cubes and bell pepper pieces to the marinade. Gently fold and stir until every piece is thoroughly coated with the spiced yogurt mixture.
Cover the bowl with plastic wrap or a plate and refrigerate for at least 30 minutes, preferably 2 to 3 hours, to allow the flavors to infuse into the tofu and peppers.
Remove the marinated tofu and peppers from the refrigerator. Thread them onto wooden skewers or toothpicks in an alternating pattern: two bell pepper pieces, one tofu cube, two more bell pepper pieces. Repeat to fill all skewers.
Heat a griddle or large skillet over medium-high heat and lightly drizzle with oil. Arrange the skewered tofu and peppers in a single layer on the hot griddle. Pan-fry for 1 to 2 minutes per side until the tofu is golden brown and the peppers are lightly charred. Turn very gently to avoid breaking the delicate tofu. Cook all four sides until evenly golden.
Alternatively, preheat the oven to 200°C (400°F). Line a baking tray with parchment paper or aluminum foil. Arrange the skewers in a single layer and bake for 15 minutes, turning the skewers once or twice halfway through cooking until the tofu is golden and the peppers are tender.
Serve the tofu tikka hot as an appetizer on its own, alongside steamed rice or Indian flatbread with your choice of curry, or creatively as a sandwich or wrap filling with fresh salad leaves, tomato slices, onion, and cucumber. Alternatively, arrange on a bed of greens and drizzle with plain yogurt or a cooling mint sauce for a light, complete meal.
