- Combine the yogurt, turmeric, red chili powder, garam masala, salt, and lemon juice in Stir Crazy. Using a Microplane or grater, grate the garlic and ginger into the marinade. Stir to combine thoroughly.
- Pat the tofu dry and cut into 2×2-inch (5×5cm) squares. Cut the onion in 1-inch-thick (2.5cm) slices, then each slice into quarters. Cut the bell pepper into 1×1-inch (2.5×2.5cm) squares. Add the tofu, onion, and bell pepper to the marinade and combine thoroughly. Cover the bowl with plastic wrap and place in the fridge for at least 2 hours or up to overnight.
- Preheat the oven to 425°F (220°C). Line Holy Sheet with parchment paper or use a baking mat.
- Thread the vegetables and tofu onto skewers, alternating pieces of tofu, bell pepper, and onion. Leave a¼-inch (6mm) gap between the pieces. Place the skewers on the lined baking sheet.
- Bake the skewers for 15 minutes, then flip them over. Bake for another 10 minutes, or until the tofu is crispy and the marinade dry. Some charred bits are encouraged. Serve hot with red and green Chutneys.
Sheet Pan Meals
Tofu Tikka
Recipe by: Srishti Jain
Cook Time: 1 hour
Easy & delicious!
Tikka is classically made by marinating pieces of a protein in yogurt and spices, then cooking them in a tandoor (stone oven). A hot home oven mimics the tandoor here, and plant-based yogurt provides the same creaminess and tang as the original.
This recipe is excerpted with permission from Make it Plant-Based Indian! by Srishti Jain.
Ingredients
Serves 4
- 1 cup (240 g) unsweetened cashew yogurt
- 1 teaspoon ground Turmeric
- 1 teaspoon red chili powder
- 1 teaspoon Garam Masala
- 1 teaspoon kosher salt
- Juice of ½ lemon
- 3 garlic cloves, peeled
- 1 inch (2.5cm) piece fresh ginger, peeled
- 2 blocks (14 to 16 ounces/400 to 450 g each) extra firm tofu
- 1 large red onion, peeled
- 1 red bell pepper, stem, ribs, and seeds removed
- Red or green chutney for serving