Vegan BBQ by Nadine Horn & Jörg Mayer

Author:Nadine Horn & Jörg Mayer
Language: eng
Format: epub
Tags: COOKING / Vegan
ISBN: 9781911621614
Publisher: Grub Street
Published: 2018-04-22T16:00:00+00:00

TIP

You can use the leftover cauliflower to make a ‘fried rice’ or as the filling for our Portobello mushrooms with a creamy spinach Alfredo sauce filling (see page 109).

TANDOORI TOFU SKEWERS

WITH CUCUMBER, MINT & YOGHURT SAUCE

MAKES 4 SKEWERS BARBECUING TIME 20 MINUTES PREPARATION TIME 5 MINUTES + 4 HOURS

FOR THE SKEWERS

4 tbsp vegan yoghurt

1 large red chilli pepper

1 clove garlic

1 tsp ground coriander

1 tsp ground turmeric

1 star anise

1 tsp ground cinnamon

1 tsp salt

1½ tbsp tomato purée

1 tbsp peanut oil

400 g tofu

EXTRAS

4 chapatis (see page 211)

8 tbsp cucumber, mint and yoghurt sauce

(see page 183)

1 lemon

Now it’s time for Indian-style barbecuing. Our succulent tofu skewers in a spicy marinade will convince the biggest tofu doubters.

1. Blend the yoghurt with the remaining ingredients (except the tofu) in a food processor or blender.

2. Cut the tofu into 4-cm cubes and add them to the marinade. Marinate for at least 4 hours in the refrigerator.

3. Thread the cubes onto metal skewers and cook over indirect heat with the lid closed for 10 minutes. Turn the skewers over and cook for another 8 minutes. Baste with the leftover marinade.

4. Serve the skewers with the chapatis, cucumber, mint and yoghurt sauce, and lemon wedges.

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