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Indian-style Tofu Brochettes
2018-07-16
https://www.metro.ca/userfiles/image/recipes/brochettes-tofu-a-l-indienne-10858.jpg
PT15M
PT15M
PT2H30M
Cut the tofu block in three, lengthwise, then cut each piece in half, lengthwise.You want to get 6 rectangles that you’ll put on the skewers once marinated.Marinade:Mix all the ingredients of the marinade in a deep dish and mix well.Place the 6 tofu pieces in this dish and make sure they are well coated.Refrigerate for an hour, ideally two.Remove the tofu pieces from the marinade and thread onto the skewers. Don’t throw out the marinade! Set aside.Sauce:In a non-stick pan, heat the coconut oil on medium high, then sauté the onion for 3 minutes and add a bit of salt.Add the garlic and ginger and mix well.Cook for 2 minutes.Lower the heat and add the rest of the marinade and reduce for 1 minute.Add the coconut milk or cream, mix thoroughly, and immediately remove from the heat. Set aside.Lightly oil the grill with vegetable oil to prevent the brochettes from sticking.Cook the tofu brochettes on the BBQ for 3-4 minutes on every side.Serve the cooked brochettes with the sauce and chopped cilantro.Source: Caroline Huard Loounie
6
4
4
5
2
1 block of extra firm tofu
6 skewers (soak them in the water for 10 minutes if using wooden skewers)
Marinade:
3/4 cup (180 mL) strained Tomato
1 Tbsp. (15 mL) balsamic vinegar
1 Tbsp. (15 mL) maple syrup
1 tsp. (5 mL) soya sauce or tamari
1 tsp. (5 mL) red curry paste
1 tsp. (5 mL) curry powder
1 tsp. (5 mL) garam masala (spice) spice blend
sauce :
1 small onion, chopped
1 garlic clove, chopped
1 piece of ginger about 1 inch in size, chopped or grated
1/4 cup (60 mL) coconut milk or coconut cream (do not use a light version)
1 tsp. (5 mL) coconut oil for cooking
salt to taste
cilantro, chopped (optional) for dish presentation
Indian-style Tofu Brochettes
6
brochettes
0:15
Preparation
0:15
COOKING
2:30
TOTAL TIME
Ingredients
-
1
block of extra firm tofu
-
6
skewers (soak them in the water for 10 minutes if using wooden skewers)
-
Marinade:
-
3/4 cup
(180 mL)strained Tomato
-
1 Tbsp.
(15 mL)balsamic vinegar
-
1 Tbsp.
(15 mL)maple syrup
-
1 tsp.
(5 mL)soya sauce or tamari
-
1 tsp.
(5 mL)red curry paste
-
1 tsp.
(5 mL)curry powder
-
1 tsp.
(5 mL)garam masala (spice) spice blend
-
sauce :
-
1
small onion, chopped
-
1
garlic clove, chopped
-
1
piece of ginger about 1 inch in size, chopped or grated
-
1/4 cup
(60 mL)coconut milk or coconut cream (do not use a light version)
-
1 tsp.
(5 mL)coconut oil for cooking
-
salt to taste
-
cilantro, chopped (optional) for dish presentation
Preparation
Cut the tofu block in three, lengthwise, then cut each piece in half, lengthwise.
You want to get 6 rectangles that you’ll put on the skewers once marinated.
Marinade:
Mix all the ingredients of the marinade in a deep dish and mix well.
Place the 6 tofu pieces in this dish and make sure they are well coated.
Refrigerate for an hour, ideally two.
Remove the tofu pieces from the marinade and thread onto the skewers. Don’t throw out the marinade! Set aside.
Sauce:
In a non-stick pan, heat the coconut oil on medium high, then sauté the onion for 3 minutes and add a bit of salt.
Add the garlic and ginger and mix well.
Cook for 2 minutes.
Lower the heat and add the rest of the marinade and reduce for 1 minute.
Add the coconut milk or cream, mix thoroughly, and immediately remove from the heat. Set aside.
Lightly oil the grill with vegetable oil to prevent the brochettes from sticking.
Cook the tofu brochettes on the BBQ for 3-4 minutes on every side.
Serve the cooked brochettes with the sauce and chopped cilantro.
Source: Caroline Huard Loounie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
