Indian-Inspired Tofu Skewers

Marinated Tofu Skewers

Inspired by paneer tikka, these vegan tofu skewers are coated in a simple spiced yogurt marinade, then baked until the tofu is lightly browned and the onion and bell pepper are tender around the edges.

Servings: 2 | Prep Time: 15 minutes, plus 30 minutes soaking time | Cook Time: 20 minutes

Ingredients

For the Skewers

7 oz. (200 g) extra-firm tofu, pressed and cut into cubes
½ medium (75 g) onion, cut into chunks
½ medium (75 g) green bell pepper, cut into squares

For the Marinade

½ cup (120 g) unsweetened plain plant-based yogurt
2 tbsp. (30 ml.) extra-virgin olive oil
1 tbsp. (8 g) arrowroot starch
1 tsp. (2 g) ground turmeric
1 tsp. (2 g) chili powder
½ tsp. fine sea salt
¼ tsp. black pepper

For Serving

½ cup (120 ml.) Vegan Ranch Dipping Sauce (recipe below)

Directions

1. Soak 3 wooden skewers in water for 30 minutes. Preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper.

2. Whisk the soy yogurt, olive oil, arrowroot starch, turmeric, chili powder, salt and black pepper together in a medium bowl until smooth.

3. Add the tofu, onion and bell pepper. Gently toss until everything is evenly coated with the marinade. Let stand for 10 minutes.

4. Thread the tofu, onion and bell pepper onto the prepared skewers, alternating the ingredients and dividing them evenly among the 3 skewers.

5. Arrange the skewers on the prepared baking sheet. Bake for 18 to 20 minutes, turning once halfway through, until the tofu is lightly browned and the vegetables are tender around the edges.

6. Serve the tofu skewers warm with the Vegan Ranch Dipping Sauce.

Make It Yours

For a more deeply spiced marinade, add ½ tsp. garam masala, ½ tsp. ground cumin or ½ tsp. paprika. Add one or combine them to suit your taste.

Kitchen Note

Arrowroot starch helps thicken the yogurt marinade so it clings to the tofu and vegetables during baking. The turmeric and chili powder give the skewers the golden-orange color shown in the image without overpowering the marinade with additional spices.

Pairs Well With

Serve with basmati rice, cucumber salad, roasted vegetables or a simple green salad.

Ranch Dipping Sauce

This creamy vegan ranch dipping sauce is thick enough for dipping and mild enough to pair with the spiced tofu skewers.

Servings: 6 | Prep Time: 5 minutes | Cook Time: 0 minutes

Ingredients

½ cup (120 g) unsweetened plain soy yogurt
¼ cup (60 g) vegan mayonnaise
1 tbsp. (15 ml.) fresh lemon juice
1 tbsp. (15 ml.) unsweetened soy milk
½ tsp. dried dill
½ tsp. dried parsley
½ tsp. dried chives
½ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. fine sea salt
⅛ tsp. black pepper

Directions

1. Whisk the soy yogurt, vegan mayonnaise, lemon juice and soy milk together in a small bowl until smooth.

2. Stir in the dill, parsley, chives, garlic powder, onion powder, salt and black pepper.

3. Refrigerate for at least 15 minutes before serving to allow the dried herbs to soften and the flavors to combine.

Make It Yours

For a thinner ranch that works well as a salad dressing, stir in another 1 tbsp. (15 ml.) soy milk.

Kitchen Note

The ranch thickens slightly as it chills. Stir it well before serving.

Pairs Well With

Serve with marinated tofu skewers, roasted potatoes, fresh vegetables or crispy cauliflower.