Tandoori Tofu Skewers



  1. Preheat oven to 180c and line two baking trays with parchment paper.
  2. In a large mixing bowl combine the maple syrup, desiccated coconut, lime juice, paprika, ground turmeric, cayenne pepper, cumin seeds, garlic powder and ground cumin.
  3. Next add the tofu chunks and combine until they are coated evenly.
  4. Carefully slide the chunks onto skewers and place them on the baking tray.
  5. Place in the over for 20 minutes.
  6. Meanwhile make the dip by combining coconut yoghurt, chopped mint leaves and grated cucumber.
  7. Serve the skewers on top of toasted pittas and drizzled with the yoghurt dip. Enjoy!


Recipe Info

Serves 4 people

Prep: 10 mins

Cooking: 25 mins



2 blocks of extra firm tofu (drained and cut into small chunks)

1 tablespoon maple syrup

1 tabelspoon desiccated coconut

Juice from 1/2 lime

1 teaspoon paprika

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

1/2 teaspoon cumin seeds

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin


200ml Coconut yoghurt

Handful of mint leaves (chopped)

1/2 cucumber (grated)