Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 450 grams of extra-firm tofu for 20 minutes to remove excess water, then cut into 2.5 cm cubes and slice 1 large red onion and 1 medium green bell pepper and 1 medium red bell pepper into similar-sized pieces.

2. 2

   In a large bowl, combine 30 ml of sunflower oil, 4 minced garlic cloves, 5 grams of ground coriander, 2.5 grams of dried marigold petals, 2.5 grams of blue fenugreek, 2.5 grams of smoked paprika, 5 grams of salt, and 2.5 grams of black pepper to create the marinade.

3. 3

   Add the tofu cubes, red onion, green bell pepper, and red bell pepper pieces to the marinade, ensuring all ingredients are well coated, and let marinate for at least 30 minutes in the refrigerator.

4. 4

   Thread the marinated tofu and vegetables onto skewers, alternating between tofu and bell pepper pieces, and preheat your tandoor to medium-high heat (approximately 200°C to 230°C).

5. 5

   In a small saucepan, gently warm 120 ml of tkemali plum sauce with 15 ml of honey and 2.5 grams of red chili flakes over low heat to create a spicy glaze.

6. 6

   Carefully place the skewers inside the tandoor, cooking for 15-20 minutes, turning occasionally until the tofu is browned and the vegetables are tender-crisp.

7. 7

   During the last 5 minutes of cooking, brush the skewers generously with the spicy tkemali glaze, allowing it to caramelize lightly in the tandoor.

8. 8

   Remove the Tandoor-Baked Tofu Mtsvadi from the tandoor and serve immediately, allowing a few minutes for residual heat to finish cooking if necessary.