Tandoori Tofu and Vegetable Kebabs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prebaking makes the tofu appealingly chewy, allows it to absorb the marinade more effectively, and reduces sticking and crumbling on the grill. Golden raisins in the rice pilaf are a sweet balance to the intense spices in the tandoori marinade. Ingredients:
1 (16-ounce) package water-packed firm tofu, drained and cut into 16 cubes |
cooking spray |
1 cup finely chopped onion |
3/4 cup plain low-fat yogurt |
2 teaspoons ground coriander |
1 1/2 teaspoons ground cumin |
2 teaspoons grated peeled fresh ginger |
2 teaspoons canola oil |
1/2 teaspoon ground turmeric |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
16 large mushrooms (about 10 ounces) |
2 small red onions, each cut into 8 wedges |
2 2/3 cups water |
1 1/3 cups uncooked basmati rice |
2/3 cup golden raisins |
1 teaspoon salt, divided |
Directions:
1. Preheat oven to 375°.
2. Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 25 minutes or until tofu releases 3 or more tablespoons liquid.
3. Prepare grill.
4. Combine chopped onion and next 8 ingredients (through garlic) in a large bowl. Add tofu, mushrooms, and onion wedges; toss gently to coat. Let stand at room temperature 30 minutes.
5. While tofu and vegetables marinate, prepare rice. Bring water to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in raisins and 1/4 teaspoon salt. Let stand 5 minutes; fluff with a fork.
6. Remove tofu and vegetables from bowl; discard marinade. Thread tofu cubes, mushrooms, and onion wedges alternately onto 8 (6-inch) skewers. Lightly coat kebabs with cooking spray; sprinkle with remaining 3/4 teaspoon salt. Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until lightly browned. Serve with rice.
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