Grilled Tofu with Vegetables

After a long break sat down to write something.  In this crazy lifestyle and Rakhi thrown in the middle I could not find time to pen it down.  A healthy variation when we do not want to eat salad but crunchier vegetables.  I was not a lover of Tofu but forced by doctor to try, so in this recipe I replaced paneer with Tofu. I keep changing vegetables and color palettes to suit everyone’s taste.

Before we start the list some tips to have softer tofu. Soak it in water for 30 min and boil it in salty water.

For Hung curd it is better to use packaged curd and hang it. It gives better taste than homemade. If using homemade curd then hang curd for 4 hours.

Ingredients

• Tofu- 200gm
• Onion -1 cut in thick wedges
• Tomato remove pulp and cut in big pieces
• Capsicum- 1 big cut in 1 inch pieces
• Bell peppers- – 1 big cut in 1 inch pieces
• Broccoli- florets separated
• Ginger paste 1tsp
• Garlic paste- 1tsp
• Lemon juice- 1tsp
• Hung curd- 2 tbsp
• Oil- 1 tbsp in marination and then later for grilling if using a pan instead of oven
• Salt to taste
• Tandoori masala-1tsp
• Chili powder- 1tsp
• Kasthuri methi- 1.2 tsp
• Mango pickle masala – 1tsp optional
• Jeera powder- 1 tsp
• Dhaniya powder- 1tsp

Method

• Mix together ingredients except vegetables in to a paste form
• Mix the vegetable in the paste
• Marinate for ½ to 4 hours in fridge
• Arrange the vegetables in skewer sticks
• Grill in oven for 8-10min or cook in non stick pan or grill pan

You can replace the tofu with boiled chicken cubes. I had sticks readily available so used them but you can generally grill them in a pan and eat them like salad.

Kids just keep changing the vegetables in the marinade. My daughter has added boiled potatoes and even baked chicken nuggets to the paste. More you involve the kids in a little bit of experiment it will make them finish the most hated vegetables.

Another tip is not to increase the hung curd quantity to increase the taste. It will just make the marinade liquid-y

Happy  grilling!!