Day 315: Tandoori Tofu Kebabs

The idea behind this blog was always to introduce the kids to new meal options and although this has generally taken the form of complete meals, there have also been occasions when I’ve used exciting ways of subtlety introducing them to new flavours. 

We’re not regular takeaway abusers but there are instances when it’s so appealing and therefore becomes a treat. Today has been another one of those long dancing competition days and whilst we’ve found time to catch up with family this evening, the men brought a tempting curry home with them so I haven’t ended up cooking for the masses. 

As I’ve mentioned before, spicy food wouldn’t be top of any of the kids’ wish lists so to entice them, I’ve produced a side dish that appeals more to their tastes (in this instance tofu, which they all devour), whilst still entering into the spirit of the Indian takeaway. This way they’re eating food they like but trying new flavours to go with it.


  • 400g block firm tofu, pressed overnight (or for a few hours) to remove excess water
  • 150ml double cream
  • 375ml Greek yoghurt
  • 1 x tsp caraway seeds
  • 1 x tsp turmeric 
  • 1 x tsp ground cumin
  • 1 x tsp ground coriander 
  • 1 x tsp garam masala
  • 1 x tsp chilli powder
  • 4 x tbsp tomato purée 

Chop the pressed tofu into 1cm cubes. Combine the rest of the ingredients together in a large bowl and marinate the tofu in it for 1-2 hours minimum.

Soak wooden kebab skewers in water for 5 minutes then thread the marinated tofu onto them (I used 6 pieces for each kebab).

Place on a greased baking tray, cover with any remaining marinade and bake at 200C for 10 minutes before turning over and cooking for a further 10 minutes on the other side.

Serve with salad and raita as an appetising starter or side dish.

The potato and spinach pakoras, homemade naans and onion bhajis I made previously to accompany curry dishes went down a storm, as did these tofu kebabs. Although the kids were reluctant to try the main dishes tonight, they happily tucked into the saag paneer and chana bhaji side dishes, chapatis and rice to accompany them. It’s all broadening their tastes and reinforcing their love of flavours such as tofu and spinach. On the whole, a fairly positive outcome – plus I got off fairly lightly on the cooking front and got to spend time with family.

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