Grilled Vegan Coconut Curry Tofu Skewers
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Total Time: 2 hrs 20 mins
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Hands-on Time: 10 mins
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Makes: 5 servings
Ingredients
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1/2 cup full-fat coconut milk
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Juice and zest from 1 lime
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2 tablespoons Frontier Co-op Organic Curry Powder
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1 1/2 teaspoons Frontier Co-op Organic Garlic Powder
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1/2 teaspoon Frontier Co-op Sea Salt
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14 ounces extra-firm tofu, pressed of excess moisture
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1 red onion
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Olive oil, for grill
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2 tablespoons Frontier Co-op Organic Sesame Seed, lightly toasted
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2 tablespoons minced cilantro, to serve
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6 skewers (soaked, if using wooden skewers)
Directions
1. For the marinade: In a bowl, whisk together coconut milk, lime juice and zest, curry powder, garlic powder and sea salt.
2. 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.
3. Preheat grill on medium heat – if your grill lid has a thermometer, it should read about 350 degrees.
4. Cut red onion in half and cut each half into 8 similar-sized chunks.
5. Thread 4 cubes of tofu and 2 to 3 layers of onion, alternating, on each of 6 skewers. Reserve remaining marinade for basting.
6. 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.
7. Remove skewers from grill; sprinkle with sesame seeds and cilantro, and serve.
RECIPE TIP:
Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes, as your food will absorb the lighter-fluid taste.
