Servings 12 skewers
Ingredients
- 2 blocks extra firm tofu
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp curry powder
- 2 tsp freshly grated ginger
- 2 cloves of garlic minced
- 1 tsp garam masala
- 1 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 tsp veggie bouillon powder
- 1.5 tbsp tamarind paste
- 1/4 cup warm water
- 2 tsp vegetable oil
- wooden skewers
Instructions
- Please refer to the photos above for references on how I made my skewers. Feel free to cut them at different lengths
- Warm the water in the microwave for a few seconds till it is warm but not hot
- Mix the tamarind paste into the water and try and break it apart
- Let it sit for about 10 minutes till it has dissolved
- While the tamarind is soaking, combine all the spices into a spice grinder and blitz till everything is well combined into a powder
- Squeeze out as much water as you can from the tofu and cut into one-inch bricks (refer to photo above)
- Mix the powder spice mix with the soaked tamarind and oil till you get a thick paste
- Mix the paste with the cut tofu and marinade for at least 2hours or overnight
- While the tofu is marinating, soak your skewer stick (I used 6 inch skewer sticks)
- After marinating, skewer about 4-5 tofu chunks per stick
- You have two options to cook the skewers, depending on the amount of time you have to really tender the skewers
- You can either bake the skewers for 45 minutes at 425°F, flipping after 30 minutes
- you can sear the tofu in a cast iron pan/or any pan of choice till each side is brown then pop it in the oven for 10 mins at 425°F
- You might be tempted to increase the temperature to make the tofu cook quicker but I do not recommend this