Tikka smoked tofu skewers with apple slaw

Created by the wonderful Mindful Chef

Add kick to dinnertime with these juicy tofu skewers, smothered in spiced tikka marinade and served on a bed of turmeric-infused rice. Freshness and vitamin A come courtesy of a creamy cabbage and apple slaw.

Cooking Instructions

Preheat the oven to 220C / fan 200C / gas mark 7. Drain the tofu, pat dry with paper towel, then cut into 12-16 equal cubes. Heat a non-stick frying pan with 1 tbsp oil on a medium-high heat. Add the tofu and cook for 5-7 mins, stirring occasionally, until golden brown.
Meanwhile, make the tikka marinade. Grate or finely chop the garlic. Cut the lime in half. Place the garlic into a small bowl with half the coconut yoghurt, the tikka paste, the juice from half the lime and a pinch of sea salt. Mix well.
When the tofu is cooked, place into the bowl with the tikka marinade and mix to coat all over. Using tongs, if you prefer, thread 3-4 cubes onto each skewer. Place the skewers onto a baking tray or in an ovenproof dish and bake in the oven for 7 minutes.
To the same pan used to cook the tofu, add the rice, turmeric, spinach, 2 tbsp water and a pinch of sea salt and black pepper. Cook on a medium heat for 5 mins, until the rice is hot and the spinach has wilted.
Make the slaw. Very finely slice the red cabbage and roughly chop the coriander. Grate half the apple, leaving the skin on (take care to remove any pips). Place the red cabbage, grated apple and coriander into a small bowl. Add the remaining coconut yoghurt and the juice from the remaining half lime. Stir to combine and season with sea salt.
Serve the rice and spinach with the slaw. Place the baked tofu skewers on top.

Cook time: 15 mins

Allergens: Mustard, Soya

Cuisine: Indian

Ingredients

Nutritional Information