Grilled Vegan Coconut Curry Tofu Skewers
Total Time: 02h 30m
Hands-on Time: 00h 30m
Makes: 5 servings
A vegan main dish that’s full on flavor, these grilled tofu skewers get their bright color and fragrant spice from a curry-spiced coconut milk marinade. Sprinkle with roasted sesame seeds for extra crunch and umami taste.
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Ingredients
- 1/2 cup full-fat coconut milk
- Juice and zest from 1 lime
- 2 tablespoons Frontier Co-op® Organic Curry Powder
- 1 1/2 teaspoons Frontier Co-op® Organic Garlic Powder
- 1/2 teaspoon Frontier Co-op® Sea Salt
- 14 ounces extra-firm tofu, pressed of excess moisture
- 1 red onion
- Olive oil, for grill
- 2 tablespoons Frontier Co-op® Organic Sesame Seed, lightly toasted
- 2 tablespoons minced cilantro, to serve
- 6 skewers (soaked, if using wooden skewers)
Directions
- In a bowl, whisk together coconut milk, lime juice and zest, curry powder, garlic powder and sea salt.
- For the Tofu:
- Cut tofu into roughly 24- 1 inch cubes and place in a bowl. Pour marinade over tofu and gently fold together until tofu is covered. Cover, refrigerate and let sit for at least two hours before grilling.
- Preheat grill on medium heat – if your grill lid has a thermometer, it should read about 350 degrees.
- Cut red onion in half and cut each half into 8 similar-sized chunks.
- Thread 4 cubes of tofu and 2 to 3 layers of onion, alternating, on each of 6 skewers. Reserve remaining marinade for basting.
- Carefully brush grates with oil or rub with an oiled towel. Place skewers on grill over lowest heat and cook, turning every 1 to 2 minutes and brushing with curry marinade. Cook for about 8 to 12 minutes, until tofu is golden and onions are starting to char.
- Remove skewers from grill, sprinkle with sesame seeds and cilantro, and serve.
- Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes, as your food will absorb the lighter-fluid taste.
