Tandoori Kebabs
Filed Under (Tofu & Other Meat Subs, Veggies) by maida on 03-08-2010
Every week at the farmer’s market, I find myself picking up a head of cauliflower and a head of broccoli. The stand that I like to visit often has a “3 for $5″ deal going by the end of the market, which is about the time I generally get there. Not wanting to pass up the deal, I snag the same things every week. So after grabbing the broccoli and cauliflower again this week (I go on Saturdays and Wednesdays, so I always seem to have broccoli and cauliflower!), I asked Google what I should do with it.

I came across this recipe for Tandoori Kebabs and thought I could very easily make it vegan. Also, I don’t have a grill and I liked that the recipe said I could broil these instead of grilling. And these turned out so good that there were no leftovers! My husband really liked them– although, I’m not so sure if he really liked them or if he was just really hungry. The next time I make these, I will probably double the amounts for the spices. These were extremely mild in terms of both heat and spice and I may even add some cayenne pepper next time. I did make a couple of changes this time around:
- I omitted the tomatoes and used those on a side green salad instead.
- I added super firm tofu cubes to the kebab for some extra protein.
- Instead of dairy yogurt, I used plain coconut milk yogurt.
- I also forgot to put salt in the marinade… I definitely do not recommend skipping that step!
Like I said above, we had ours with a side salad and a little bit of basmati rice. I would have preferred brown basmati rice, but was all out.



































