Meatless Monday Summer Skewers

Recipe

Tandoori Tofu and Vegetables with Mango-Basil Chutney

Yields 6 servings

Recipe by Alisa Kogan

Ingredients

For the skewers:

• 3 tablespoons coconut oil, divided
• 1 16-ounce package firm tofu, drained, cut into 1-inch cubes
• 1 small white onion, finely chopped
• ¾ cup plain or Greek yogurt
• ¼ cup curry powder*
• 2 garlic cloves, minced
• 2 teaspoons grated ginger
• 16 button mushrooms (about 10 ounces)
• 2 small red onions, cut into wedges
• 2 yellow bell peppers, cut into 1-inch pieces
• Chopped cilantro, for garnish

For the chutney:

• 1 cup apple cider vinegar
• 1 cup maple crystals (or another granulated sweetener)
• 3 garlic cloves, minced
• 1 teaspoon sea salt
• 4 mangos, peeled, diced
• 1/3 cup minced fresh ginger
• 1 small onion, minced
• 1 jalapeno, seeded, minced
• 1 ounce basil, cut into thin ribbons

Special equipment: wooden skewers, soaked in water for 30 minutes.

Directions

To make skewers:

1. Preheat oven to 375 F.
2. Grease a baking sheet with 1 tablespoon coconut oil and arrange tofu in a single layer. Bake for 20-25 minutes to get rid of some of the moisture.
3. In a large bowl, combine 1 tablespoon coconut oil, white onion, yogurt, curry powder, garlic and ginger. Toss in tofu, mushrooms, red onions and peppers. Let stand for 30 minutes.
4. Preheat stovetop grill.
5. Thread tofu, onions, mushrooms and peppers onto soaked skewers; discard marinade. Brush kebabs with remaining 1 tablespoon coconut oil.
6. Grill kebabs until vegetables are browned in places, 3-4 minutes per side. Garnish with cilantro.

To make chutney:

1. In a small sauté pan, combine vinegar, maple crystals, garlic and salt. Simmer until sugar is dissolved.
2. Add mango, ginger, onion and jalapeno. Bring to a boil, turn heat down to low, and simmer until thickened, about 20 minutes.
3. Stir in basil.

This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.