Colourful tofu skewers with yoghurt and mint sauce
easy
50 mins
50 mins
Ingredients
- 1 pack of (250 g) Tofu natural
- 2 TABLESPOONS fine composition chicken Tandoori Indian style (spice mixture)
- 4 TABLESPOONS Oil
- 1 (approx. 200 g) Corncob
- 7-10 Tbsp Salt
- 1 (approx. 350 g) red and green pepper
- 1 (approx. 80 g) big onion
- 1/2 Pot Mint
- 1 untreated lemon
- 300 g Whole milk yoghurt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Olive oil
- 4 wooden skewers
Directions
- 1
Cut the tofu into 8 large cubes. Mix Tandoori spice mixture and oil and coat the tofu cubes with it. Cover and marinate for about 40 minutes. Clean and wash the corn cobs and cook in plenty of boiling salted water for 25-30 minutes. Clean and wash the peppers and cut them into large cubes. Peel and slice the onion.
- 2
Wash mint, dab dry and cut into fine strips, except for a little to garnish. Wash lemon thoroughly, dab dry and finely grate half of the peel. Peel the rest of the peel with a julienne chiseler in fine strips. Squeeze 1/2 lemon. Mix yoghurt, mint, lemon peel and 1-2 tablespoons lemon juice, season with salt and pepper. Put the sauce in a small bowl, drizzle with olive oil and sprinkle with lemon julienne. Garnish with mint. Drain the corncobs and let them cool down. Cut the corn into thick slices. Put tofu, paprika, corn and onion slices on 4 skewers. Spread with remaining tandoori oil and place on the preheated grill. Grill for about 10 minutes while turning.
- 3
Garnish with mint. Drain the corncobs and let them cool down. Cut the corn into thick slices. Put tofu, paprika, corn and onion slices on 4 skewers. Spread with remaining tandoori oil and place on the preheated grill. Grill for about 10 minutes while turning. Serve with yoghurt sauce and a ready mango chutney as desired. Flatbread tastes good with it
- 4
Waiting time approx. 15 minutes
Nutrition Facts
270 kcal
13 g
19 g
10 g
More Delicious Recipes
