Tandoori Tofu Kebabs with Mango and Lime Glaze

Meat free Mowgli Page 194 Great as a party nibble or starter, these gently spiced tandoori kebabs have a toothsome sticky mango and lime marinade that is incredibly moreish. They make an ideal meat-free offering at a summer barbecue and can be barbecued just as easily as they are grilled or broiled. And the recipe is easily doubled or tripled to serve more.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using wooden skewers, soak about 5 skewers in water for 30 minutes.

Step 2

Preheat a grill/broiler to high and line a baking sheet with kitchen foil

Step 3

Drain the tofu block and dry thoroughly, then cut into 20 equal-size cubes. Place them in a bowl with the tandoori spice mix, yogurt and oil. Season generously with salt and pepper (I use about 2 tsp of salt) and gently mix together until the cubes are coated. Set aside to marinate for 10 minutes.

Step 4

Meanwhile, mix together the glaze ingredients in a bowl.

Step 5

Thread the marinated tofu onto skewers. Drizzle the baking sheet with plenty of oil, then arrange the skewers on the sheet. Grill/broil for 8 minutes, turning after 4 minutes.

Step 6

Remove from the gil, then brush the mango and lime glaze over all he skewers. Pop back under the grill for 2 minutes, or until charred and sticky.

Step 7

Serve the skewers on a platter, garnished with the chopped coriander and lime wedges