Elevate your outdoor cooking with our Tikka Masala Veggie Kebabs, a colorful, flavorful take on the classic BBQ favorite. Using Curry Tonight's Tikka Masala par-cooked sauce as a marinade and basting sauce, these plant-based skewers transform garden-fresh vegetables into a spectacular grilled feast. Perfect for summer gatherings or any time you crave the smoky-sweet flavors of the grill, these kebabs prove that vegan grilling can be just as satisfying and impressive as any meat-based alternative.

Ingredients

• 1 pouch Curry Tonight Tikka Masala par-cooked sauce
• 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
• 1 large red onion, cut into 1-inch chunks
• 2 bell peppers (any colors), cut into 1-inch pieces
• 1 large zucchini, sliced into thick rounds
• 2 cups mushrooms, whole if small or halved if large
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1/4 cup fresh cilantro, chopped
• 8 wooden or metal skewers
• Optional: 1/2 cup coconut yogurt mixed with 1 tablespoon lemon juice and 1 tablespoon cilantro for dipping

Equipment Needed

• Grill or grill pan
• Mixing bowls
• Basting brush
• Tofu press or paper towels and heavy book
• If using wooden skewers, a container for soaking

Instructions

1. If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
2. Press tofu for at least 30 minutes to remove excess moisture, then cut into 1-inch cubes.
3. In a large bowl, combine 1/2 of the Curry Tonight Tikka Masala par-cooked sauce with olive oil and lemon juice.
4. Add tofu cubes to the marinade and gently toss to coat. Let marinate for 30 minutes.
5. Meanwhile, prepare all vegetables, cutting them into similarly sized pieces for even cooking.
6. In a separate bowl, toss the vegetables with 2 tablespoons of the Tikka Masala marinade.
7. Thread the tofu and vegetables onto skewers, alternating ingredients for color and texture.
8. Preheat grill or grill pan to medium-high heat.
9. Place kebabs on the grill and cook for 3-4 minutes per side, turning occasionally, until vegetables are tender-crisp and lightly charred, about 12-15 minutes total.
10. During the last few minutes of cooking, brush with additional Tikka Masala par-cooked sauce.
11. Warm the remaining Tikka Masala par-cooked sauce in a small saucepan.
12. Serve kebabs drizzled with warmed sauce, sprinkled with fresh cilantro, and accompanied by coconut yogurt dipping sauce if desired.

Tips for Success

• For best results, use extra-firm tofu and press it well to remove moisture.
• Cut vegetables into similar-sized pieces to ensure even cooking.
• Don't overcrowd the skewers—leave a tiny bit of space between items for heat circulation.
• If cooking indoors, use a grill pan or broiler for similar results.

Nutritional Information

Calories: 280 per serving (2 skewers) Protein: 15g Carbohydrates: 24g Fat: 16g Sodium: 450mg

Serving Suggestions

Serve these vibrant kebabs over a bed of turmeric-spiced basmati rice or alongside a fresh cucumber and tomato salad. For a complete meal, add warm naan bread or a side of cumin-roasted potatoes.

Storage and Reheating

Store leftover kebabs in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes or enjoy cold in a salad.

Variations

• Try adding chunks of pineapple or mango for a sweet contrast.
• Substitute firm tempeh for tofu for a different protein option.
• For a heartier kebab, add par-boiled baby potatoes.

Chef's Notes

These kebabs celebrate summer's bounty while showcasing the versatility of our Tikka Masala par-cooked sauce as both a marinade and a finishing touch. The grill adds a smoky dimension that beautifully complements the aromatic spices in the sauce, creating a plant-based dish that's satisfying enough to take center stage at any gathering.

FAQs

Can I prepare these kebabs ahead of time?

Yes! Thread the skewers up to 24 hours ahead and refrigerate. Bring to room temperature before grilling.

What if I don't have a grill?

These kebabs can be cooked under a broiler for 3-4 minutes per side or in a 425°F oven for 15-20 minutes, turning halfway through.