You know how some of the best discoveries in life were made by chance, for instance when Newton was drinking tea and he observed the apple falling from the tree and there he deduced the theory of gravity… or the ancient Chinese Emperor was drinking hot water and a ‘’dead leaf from the wild tea bush fell into the water. It turned a brownish color, but it was unnoticed and presented to the emperor anyway. The emperor drank it and found it very refreshing, and cha (tea) came into being”. (Source: Wikipedia)
I find my tofu tikka to be an accidental discovery recipe as well! I am obviously not saying that it is as great as gravity or the invention of tea, but it sure made me happy when this idea sprung to my head. I was looking in my fridge, for some paneer “Indian cottage cheese” to make this tikka, but I found the tofu first and it looked so similar so I thought.. why not try it!! Tofu is much healthier than cheese not just that it contains a lot less calories, but it’s also a good source of protein and great for people who are avoiding dairy.
I marinated the tofu with some yogurt and Indian spices. Tofu should not be cooked for too long, just cook on medium heat and do not overcook it. I have used peas, corn and carrots for threading on the toothpick with the tofu, you can try different veggies or just serve the tofu by itself. Hakka Chinese restaurants serve food that is a combination of Indian and Chinese Cuisines, yet they do not have tofu tikka as part of their menu, so the recipe is quite unique. Hope you enjoy it!
350 Grams Tofu (Firm)
½ Cup Thick Yoghurt
½ Tsp Turmeric
½ Tsp Chili Powder
½ Tsp Cumin Powder
½ Tsp Coriander Powder
Salt & Pepper for Seasoning
Vegetables to Thread on Toothpick with Tofu (optional):
¼ Cup Peas (cooked)
¼ Cup Carrots (cooked)
¼ Cup Corn (cooked)
Cut the tofu into 1 inch cubes.
In a bowl add the yogurt along with the turmeric, cumin, coriander and the chili powder.
Stir well and form a marinade.
Marinate the tofu pieces with the vegetables for at least one hour.
When ready to cook, heat up some oil in a non stick skillet.
Arrange the tofu pieces in a single layer in the pan. Cook all sides for 1-2 minutes on each side.
Do not overcrowd, cook in batches if necessary. Take out of pan and set aside.
Stir in the vegetables to the pan for a couple of minutes and then take the pan off the heat.
Bring out some toothpicks, thread a tofu along with a piece of vegetable.
Season tofu tikka with salt & pepper.
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