Tandoori Tofu Kebabs With Mango & Lime Glaze
15m prep 10m cook 25m ready
These tandoori tofu kebabs are marinated in a spiced yogurt mixture, then grilled and glazed with a sticky mango and lime sauce. Perfect as a meat-free starter or party nibble at summer barbecues.
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 226 mg
- Iron: 1.85 mg
- Magnesium: 41.4 mg
- Phosphorus: 138 mg
- Potassium: 211 mg
- Zinc: 0.94 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 400 g firm tofu
- 2 tbsp tandoori spice mix
- 3 tbsp plain yogurt
- 1 tbsp vegetable oil
- salt
- black pepper
- 3 tbsp mango chutney
- 1 tbsp sriracha sauce
Prepare
- Chop fresh coriander
- 0.5 lime, cut into wedges
- Juice 0.5 lime
Let's Cook
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Step 1.
If using wooden skewers, soak about 5 skewers in water for 30 minutes to prevent burning.
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Step 2.
Preheat a grill/broiler to high and line a baking sheet with kitchen foil.
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Step 3.
Drain the tofu block and dry thoroughly, then cut into 20 equal-size cubes. Place them in a bowl with 2 tbsp tandoori spice mix, 3 tbsp plain yogurt (or dairy-free alternative), and 1 tbsp vegetable oil. Season generously with salt and pepper (about 2 tsp salt) and gently mix until the cubes are coated. Set aside to marinate for 10 minutes.
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Step 4.
While the tofu marinates, mix together the glaze ingredients: 3 tbsp mango chutney, 1 tbsp sriracha sauce, and juice of ½ lime in a bowl.
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Step 5.
Thread the marinated tofu onto the soaked skewers. Drizzle the prepared baking sheet with plenty of oil, then arrange the skewers on the sheet. Grill/broil for 8 minutes, turning after 4 minutes, until lightly charred.
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Step 6.
Remove the skewers from the grill, then brush the mango and lime glaze over all the skewers. Return to the grill for 2 minutes, or until charred and sticky.
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Step 7.
Serve the skewers on a platter, garnished with chopped fresh coriander and lime wedges.
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