While scouring the kitchen for some ideas for dinner (I'm so in need of a trip to the grocery store, but then again my best meals are often born out of a desperate pantry), I saw we had a bunch of sweet potatoes, red onions and mushrooms. Flipping through a vegetarian grilling cookbook, I found a recipe for tikki masala that had most of the ingredients I already had on hand. And given that we've finally entered grilling season here in the Northeast, I decided to try it.
Vegetarian Tikki Masala Kebobs (adapted from Cookouts Veggie Style by Jolinda Hackett). Serves 4
Ingredients:For the kabobs
- 3 Sweet Potatoes or Yams, quartered
- 2 red onions, quartered
- 1 package of baby bella mushrooms
- 1 lb. of extra firm tofu, cut into 1" pieces
- 2 red peppers, quartered
- water for boiling
- skewers for making the kabobs
- 1 1/2 cups plain yogurt
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 3 tsp fresh ginger, minced
- 2 tsp paprika
- 2 tsp cury powder
- 2 tsp turmeric
- 2 tsp cumin
- 1 tsp sugar
- 1/2 tsp salt
Simmer potatoes in boiling water for 3-4 minutes, but don't overcook. Remove from water and allow to cool. Place vegetables and tofu into a shallow container.
In another bowl, make the sauce. Combine the spices, then add the yogurt and lemon juice and stir to combine. Pour over the veggie/tofu mix and allow to marinate at least one hour. Soak wooden skewers in water for grilling.