Tikka Tofu

1

Preheat oven to 425° Fahrenheit.

2

Remove tofu from packaging and drain. Wrap tofu in paper towel and place a heavy pan on top for at least 20 minutes to remove excess liquid. Cut tofu into 1" pieces.

3

Soak bamboo skewers in water for at least 15 minutes prior to cooking to avoid burning.

4

Add Greek yogurt, curry paste, garlic, ginger, lime juice and salt to a large mixing bowl. Mix well.

5

Add tofu, bell peppers and onion to marinade and mix well to coat. Refrigerate for at least 2 hours.

6

Assemble the skewers: alternate marinated tofu, peppers, and onion on bamboo skewers. Add skewers to a parchment paper lined baking sheet and bake for 20 minutes, until slightly dark brown on the edges.

7

Serve them plain with a dip, over brown rice or vegetables, or wrapped in naan bread.

8

Keeps well in an airtight container in the fridge for 2-3 days.

9

Substitutions: Substitute paneer or chicken for tofu if preferred. Omit either of the suggested vegetables or substitute for different vegetables of your preference. Swap for a dairy-free yogurt if vegan.