I definitely think you’re going to love this recipe and if you really don’t love tofu, you could sub chicken, salmon, or even halloumi. But I encourage you to give the tofu a go because I reckon you could be persuaded with this one!
Tikka tofu skewersPrint This
- 1/2 tsp ground coriander
- 1/2 tsp garlic granules
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp chilli powder
- 1/4 tsp garam masala
- 3 tbsp extra virgin olive oil plus 1 tsp for the salad
- 1 large block tofu, drained and cut into cubes
- 1 red pepper, cut into chunks
- 1 green pepper, cut into chunks
- 9 skewers
- 1 tin chickpeas, drained and rinsed
- 1 bag rocket
- 15 cherry tomatoes, halved
- pinch of salt
- 200g coconut yoghurt
- 1/2 cucumber, grated
- Handful mint leaves, chopped
In a large bowl combine the ground coriander, garlic, cumin, paprika, chilli powder, garam masala and olive oil.
Add the tofu cubes and coat evenly.
Load the tofu cubes onto skewers alternating with the pepper chunks.
If you’re frying the skewers, heat a drizzle of oil to a large pan on a medium heat. Add the skewers and cook on both sides for 5 minutes until golden and hot.
If you’re baking in the oven, place the skewers on a baking tray and cook at 180c for 18-20 minutes.
Whilst the tofu is cooking make the rest of the lunchbox. In a bowl add the rinsed chickpeas, rocket and tomato halves. Drizzle with 1 teaspoon of olive oil, season with salt and combine. Split between the three lunchboxes.
In a small bowl combine the coconut yoghurt, grated cucumber and chopped mint.
Place 3 tofu skewers in each lunchbox and add the coconut raita to each in the morning.