13 May, 2015
Marinated and Spiced Tofu Kebabs for Diabetic Friendly Thursdays (gluten-free, vegan)
Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, read this link. To view more DFT recipes, Click here!
DFT brings to you “Kebabs and Tikki Factory” this time. I am contributing to the cause with Spiced Tofu Kebabs!
A quick and fancy treat for the kids in the evening. Yes, this turned out to be a hit with my kids today, so much so that I got to taste only one! I’m sure to be making more in the future.
Just a little planning that goes in for the marinade and this can be made easily, no fuss! It is baked, so you don’t have to stand in front of the stove and fry them in a pan. And who doesn’t like it when you present them on bamboo skewers with a little chutney on the side? Yum!
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- marinating with coriander tomato paste
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- Ready to be baked
This is a very diabetic-friendly recipe. Tofu, in general, is a great source of protein, B vitamins and is a low-sodium food, and hence an excellent replacement for meat. Read more here. Coriander herb is an excellent flavor for this protein, provides nutrients and has anti-inflammatory and blood-purifying properties.
Marinated and Spiced Tofu Kebabs (gluten-free, vegan)
Ingredients:
Organic Extra Firm Tofu- 200 g or7 oz.
paprika- 1/2 tsp. for garnish (can use red chilly powder)
organic canola oil spray
for marinade:
Coriander leaves- 1 cup
green chillies- 1 (small)
tomato- 1 (small)
black kokum- a small lime sized piece (can substitute with tamarind)
salt- to taste
cumin powder- 1/2 tsp.
Method:
1. Drain water from the tofu and place it on a thick layering of cloth (or paper towels). Add more cloth on the top and place some weight on it to press out all the water.
2. When it is relatively free of excess water, carefully chop into little bite-sized pieces.
3. Prepare the marinade: Grind the washed leaves, chopped tomato, kokum and green chilly together into a paste. Season with cumin powder and salt.
4. Coat each bit of tofu with the marinade and place in a glass dish. Close it and leave in the fridge overnight. If they are needed the same day, allow 3 hours for marination outside the fridge. Save excess marinade for serving as a dip.
5. An hour before baking, place the tofu outside to let it warm up. Preheat oven to 400 °F. If using bamboo skewers, place them in a bowl if water to wet them completely. This is necessary to avoid burning them in the oven!
6. Push the tofu into the skewers and place them on parchment-lined baking paper on an aluminum tray. Sprinkle with paprika and spray lightly with canola oil.
7. Bake for 35 minutes. Rotate the tray once halfway.
8. Serve with the extra marinade as chutney!
Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.
Check the other DFT posts from my friends:
Chahat: Quick Dahi Kk Kebab
Anupama: Black Eyed Bean Kebabs with Mint Yogurt
Shailaja: Grilled Peanut Butter Jelly Kababs
Prachi: Kale Chickpeas Hara Bhara Kebab
Sonal: Kamal Kakdi and Masoor Shami Kebabs
Sarika: Veg Shaami Kebabs
Srividhya: Baked Zucchini Tikkis with Spinach and Corn
Swati: Indian Chicken Kebabs
Suchitra: Salmon Kebabs or Fish Cakes
21 thoughts on : Marinated and Spiced Tofu Kebabs for Diabetic Friendly Thursdays (gluten-free, vegan)
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The recipe looks really delightful.. got really excited to see u used Kokum in the recipe !
Thanks, Prachi. Yes, I’ve started using kokum these days, I love its flavor!
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Looks great, Apsara. Nice plating too. What’s the temperature you bake this at? I see the number missing.
Thank you so much, Swetha. The baking temperature is 400 F, it is there in the method, step 5.
amazingly good recipe Apsara. love it! I’ve never used kokum, must try 🙂
thank you, dear! Kokum does add nice flavor and is supposed to be very nutritious too.
looks healthy and delicious….
thank you, Chitra.
Looks super delicious and so so healthy! Wonderful Apsara!
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This marinated tofu is a lovely recipe. I have some tofu leftover and would like to try this but I have to use tamarind instead of Kokum.
Thanks, Sridevi. I’m pretty sure tamarind will work well and add a delightful tangy touch.
Kokum is new to me.. I have trued tofu tikka but your version with coriander looks so refreshing will try soon
I love lemon. Can I replace tamarind with lemon?
I’m sure lemon would be a great substitute. In fact, that is more common in marinades for tofu, I think.
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