Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, infuse 0.5 teaspoon of saffron threads in 1 tablespoon of warm vegetable oil for 10 minutes to bloom their flavor and color.

2. 2

   Combine the saffron-infused oil with 4 minced garlic cloves, 1.5 inches of grated ginger, 1 teaspoon of turmeric powder, 1.5 teaspoons of coriander powder, 1 teaspoon of cumin powder, 0.5 teaspoon of mild red chili powder, and 1 teaspoon of salt in a large bowl, mixing well to form a vibrant marinade.

3. 3

   Cut 400 grams of extra-firm tofu into 1.5-inch cubes, 1 medium red bell pepper into 1.5-inch squares, 1 medium green zucchini into 1/2-inch thick rounds, and 1 medium red onion into wedges, then add all these prepared ingredients to the large bowl with the marinade, tossing gently to ensure everything is thoroughly coated, and let marinate for at least 20 minutes.

4. 4

   While the tofu and vegetables marinate, prepare the glaze by whisking together 2 tablespoons of tamarind paste, 1 tablespoon of grated palm sugar, 1 tablespoon of gluten-free tamari, and the juice of 1 whole lime in a separate small bowl until smooth.

5. 5

   Carefully thread the marinated tofu cubes and cut vegetables alternately onto 8-10 wooden or metal skewers.

6. 6

   Preheat a grill or grill pan to medium-high heat, then grill the skewers for 12-15 minutes, turning occasionally and basting generously with the tamarind glaze during the last 5 minutes of cooking, until the vegetables are tender-crisp and the tofu is lightly charred.

7. 7

   Transfer the cooked skewers to a serving platter and garnish with 2 tablespoons of freshly chopped cilantro and 2 tablespoons of crushed roasted peanuts before serving immediately.