Turmeric Tofu Kebabs

Aromatic, juicy and totally delicious, these plant-based kebabs always hit the spot.

Simply cook them in a griddle pan or on the BBQ until they’re perfectly charred and serve with cooked rice and a coriander yoghurt for a perfect slice of summer!

Notes:

• If you’re cooking these in a non-stick griddle pan, you’ll want to use wooden skewers, which you can trim down using a sharp knife so they fit into the pan. If you’re cooking the kebabs on a BBQ, we recommend using metal skewers or soaking wooden skewers in water before adding them to the BBQ so they don’t catch fire.
• We use super-firm tofu which doesn’t need pressing. If your firm tofu is on the softer side, you might want to press it first to remove as much moisture as possible – otherwise it might fall apart in the griddle pan or BBQ.
• If you don’t have a griddle pan or a BBQ, you can simply cook these with a splash of oil in a regular non-stick frying pan. They’ll still taste delicious!

Things to know:

• We love to serve these kebabs on rice with lettuce. Alternatively, you can add these to flatbreads or naan, along with lettuce, tomato and cucumber.
• Tofu has become a vital part of our diet. It’s high in protein and it contains all the essential amino acids we need. What’s more, it’s also a great source of calcium, iron and vitamin A.
• The combination of spices we use add a lovely aromatic profile to the kebabs. But you can spice it up with red chilli powder – or alternatively add chopped fresh green chillies to the coriander yoghurt, if you prefer things hot and spicy!