Celebrate the seductive and sensual spices of India with this incredibly impressive vegan recipe from Callicoon Kitchen.
GRILLED TANDOORI TOFU and BELL PEPPER KEBABS with a COCONUT and LEMON BASMATI RICE
Ingredients for Kebabs
- 1 block extra firm tofu cubed and drained
- 2 tbsp olive oil
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1 cup non dairy yogurt
- 1 lemon juice and zest
- 5 cloves minced garlic
- 1 tbsp minced ginger
- 1 red pepper cubed
- 1 yellow pepper cubed
- 2 tsp kosher salt
Directions
In a sautee pan heat olive oil over med/low heat…cook cumin, turmeric, paprika, curry and cayenne approx 1-2 minutes until fragrant…set aside to cool..In a large bowl add yogurt, lemon juice and zest, garlic and ginger and salt…fold in cooled spice mixture and mix well..Coat tofu in a sealed plastic bag overnight..or minimum 3 hours..Soak skewers in water and heat grill over med/high heat..thread tofu and peppers alternating each..grill approx 3 minutes per side..until slightly charred..
Ingredients for Rice
- 2 tbsp olive oil
- 5 Scallions thin sliced (white and green)
- 4 cloves minced garlic
- 1 lemon ..zested and juiced
- 1 cup basmati rice
- 1/2 tsp ground turmeric
- salt and pepper to taste
- 1 cup coconut milk
- 1 cup vegetable stock
- small handful fresh dill
Directions
In a deep pot heat oil over low/med heat…add scallion and cook 1 minute..add garlic and zest and lemon juice cook 1 minute..add rice, turmeric salt and pepper and cook 1 minute..Stir in coconut milk and vegetable stock and bring to a boil..reduce to simmer, cover and allow to cook approx 18 minutes until liquid is evaporated…add water if needed…blend in fresh dill and serve..
Enjoy!
-Ron
