Tikkā is a conventional northern Indian dish involving marinated protein or greens cooked in a tandoor, or clay oven, however no want for specialised cooking tools on this plant-based take. This model from the Plant-Based mostly India cookbook is made with marinated tofu baked on skewers in a standard oven to imitate the normal cooking vessel, which provides a char and smokiness to the dish.
What you want:
⅔ cup unsweetened plain vegan yogurt
3 tablespoons tomato paste
6 garlic cloves, grated
1 tablespoon grated ginger
2 teaspoons recent lime juice
2 teaspoons garam masala
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon floor turmeric
½ teaspoon floor purple chili
½ teaspoon black salt
1 (14-ounce) block extra-firm tofu, drained and pressed, reduce into 1-inch cubes
½ medium purple onion, reduce into 1-inch chunks
1 to 2 bell peppers, reduce into 1-inch cubes
¼ teaspoon chat masala
¼ cup roughly chopped cilantro
Lemon or lime wedges, for garnish
What you do:
- In a big mixing bowl, whisk yogurt, tomato paste, garlic, ginger, lime juice, garam masala, paprika, salt, turmeric, purple chili, and black salt.
- Toss in tofu, onion, and bell pepper and stir gently till each bit is effectively coated. Switch to an hermetic container and refrigerate in a single day, or as much as 24 hours.
- Preheat oven to 450 levels. Take away combination from fridge and stir, then skewer onto 4 to six stainless-steel or bamboo skewers. If utilizing bamboo skewers, they have to first be soaked in water for 1 hour. Alternate tofu, pepper, and onion on skewers. Reserve any remaining marinade.
- Line backside of a 9 x 9-inch sq. baking dish with foil. Steadiness skewers on prime of baking dish rims so tofu is touching neither backside of pan or adjoining skewer.
- Bake for quarter-hour, till beginning to brown in spots. Take away from oven, brush with remaining marinade, rotate every skewer 180 levels, then return to oven for a further 10 minutes, till browning in spots once more. If desired, broil for final minute or two to acquire a char harking back to tandoor cooking.
- Take away from oven and sprinkle with chat masala and chopped cilantro. Serve scorching with lemon wedges.
