Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of extra-firm tofu for 30 minutes to remove excess water, then cut it into 2.5 cm cubes.

2. 2

   In a large bowl, whisk together 120 ml of coconut milk, 30 ml of lime juice, 15 grams of ginger-garlic paste, 15 grams of Sri Lankan roasted curry powder, 5 grams of turmeric powder, 5 grams of red chili powder, and 5 grams of salt to create the marinade.

3. 3

   Add the tofu cubes to the marinade, ensuring they are well coated, and let them marinate in the refrigerator for at least 2 hours.

4. 4

   Cut 1 medium red onion and 2 medium bell peppers into 2.5 cm pieces, similar in size to the tofu cubes.

5. 5

   Thread the marinated tofu, red onion pieces, bell pepper pieces, and 150 grams of cherry tomatoes alternately onto bamboo or metal skewers.

6. 6

   Light your charcoal grill, ensuring the coals are glowing hot, and lightly brush the skewered ingredients with 15 ml of vegetable oil to prevent sticking.

7. 7

   Grill the skewers for 10-15 minutes, turning them occasionally, until the tofu is lightly charred and the vegetables are tender-crisp.