Tandoori Skewers with Apricot Chutney
The American barbecue goes East with the flavors of this tempting dish. This recipe makes enough for four people as a main meal (or enough for eight appetizers, in which case divide the tofu among 16 skewers).Meal Plan: This tandoori is delicious with cooked quinoa and a simple salad…
Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
The American barbecue goes East with the flavors of this tempting dish. This recipe makes enough for four people as a main meal (or enough for eight appetizers, in which case divide the tofu among 16 skewers).
Meal Plan: This tandoori is delicious with cooked quinoa and a simple salad of shredded carrots and cabbage, sprinkled with golden raisins.
Preparation
- Place 8 wooden skewers in shallow bowl and add water to cover (to keep skewers from burning).
- While skewers soak, mix sugar, 1 teaspoon curry powder and 1/4 teaspoon salt in small bowl. Rub spice mixture over tofu cubes to coat. Drain skewers. Thread tofu onto damp skewers.
- Lightly coat nonstick pan with cooking spray and heat over medium-high heat. Cook skewers, turning as necessary, until golden brown on each side, about 4 minutes.
- Meanwhile, in small bowl, mix apricot jam, remaining 1/4 teaspoon curry powder, onion and salt to taste.
- Place 2 skewers on each plate and serve with apricot chutney.
Nutrition Information
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g