Popular Conditions & Diets
Ingredients
11
Time
20m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
11
Time
20m
Serves
4
Appetizer
Vegetarian
1 package
Extra Firm Tofu
350-400g
8
12-inch Bamboo Skewers
3/4 cup
Plain Full Fat Greek Yogurt
3 Tbsp
Mild Curry Paste
2
Garlic Cloves
finely minced
1 tsp
Ginger
finely minced
1 Tbsp
Lime Juice
1/4 tsp
Sea Salt
1/2 large
Spanish Onion
diced, 1-inch pieces
1
Green Bell Pepper
diced, 1-inch pieces
1
Red Bell Pepper
diced, 1-inch pieces
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.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
