Thursday, December 8, 2016

Tandoori Tofu Kabobs with Cucumber Raita

So Delicious — makers of the best coconut yogurt!! — sent me some samples of their vegan yogurts to use in developing some new recipes. As you probably know (if you're vegan), finding an unsweetened yogurt used to be next to impossible. Thankfully, So Delicious' unsweetened coconut yogurts are now widely available, and they come in both large tubs (for recipe-making) or single-serving containers (for personal breakfasts and snacks).

Last week, I posted a recipe for a sweet fall-inspired yogurt breakfast using So Delicious' sweetened vanilla coconut yogurt (you can find that recipe here). And tonight, I'm giving you a savory dish using the So Delicious Unsweetened Plain Coconutmilk Yogurt Alternative.

This is a super-simple recipe for Tandoori Tofu Kabobs with Cucumber Raita. It's perfect for serving with naan and a side salad.

The tofu is generously coated in Indian spices, like garam masala, cumin, coriander, and turmeric. Then it's staked onto kabob sticks and grilled. The yogurt comes into play in the cooling cucumber sauce, which is created with coconutmilk yogurt, diced cucumber, and cilantro.

By the way, that naan recipe also uses coconut yogurt! I made the recipe for Yogurt Naan Griddle Bread from Vegan Eats World by Terry Hope Romero. It calls for 3/4th cup of the coconutmilk yogurt, and that makes for a very soft, pillowy flatbread that's perfect for scooping up curries, dals, or in this case, cubes of spicy tofu and cucumber sauce.

Okay, without further ado, here's the recipe for the kabobs and sauce!

Tandoori Tofu Kabobs with Cucumber Raita
Yields 4 servings

For the kabobs:
1 pound extra-firm tofu, drained and pressed
1 tbsp. minced ginger
1 clove garlic, minced
1 tbsp. garam masala
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. turmeric
1/2 tsp. cayenne pepper
1/2 tsp. salt
Juice of one lemon
2 tsp. olive oil

For the raita:
3/4 cup So Delicious Unsweetened Plain Coconutmilk Yogurt Alternative
1/2 cup minced cucumber
2 tbsp. minced cilantro
1/4 tsp. ground cumin
1/4 tsp. salt

For the kabobs:
In a small bowl, combine the ginger, garlic, spices, lemon juice, and olive oil until it forms a thick paste. 

Cut the tofu into 16 cubes and place onto a plate. Using a basting brush, baste the tofu in the spices, coating all sides. Cover the plate and marinate in the fridge for 6-8 hours or overnight.

Heat an indoor or outdoor grill (I prefer to cover my grill grates with foil for this). Spray the grill grates or foil with non-stick cooking spray. 

Stake the tofu onto wooden kabob sticks, using four cubes per stick. Place the sticks onto the grill and grill on each side for 4-5 minutes or until the tofu begins to brown.

For the raita:
In a medium-sized bowl, stir together the yogurt, cucumber, cilantro, cumin, and salt.

Serve kabobs with yogurt sauce and bread.


Hillary said...

That reminds me of tzatziki which I LOVED as a pregan! I haven't had it since going vegan, because you're right finding unsweetened vegan yogurt never happens! I need to learn how to make my own Naan bread because all the naan I see in stores always has dairy!! That dish looks delicious and right up my alley!!

foodfeud said...

You're right - it is hard to find unsweetened yogurt! I actually saw that plain So Delicious tub and still figured it was sweet. Good to know.
Great looking kabob but really I'm eyeing that naan! Did you make it, or did you find a vegan brand?? It looks so fluffy.