Indian BBQ: Tandoori Paneer & Tofu Kebobs

Whoever said vegetarians can’t BBQ or have nothing to eat at a BBQ have never really tried to make some yummy vegetarian kebobs. Here’s my simple, easy and spicy recipe for Tandoori Paneer and Tofu. If you’re vegan, simply replace the paneer with more tofu. The consistency of the tofu came out really good on the BBQ- I definitely recommend adding this dish to your summertime BBQs!

Tandoori Paneer & Tofu Kebobs:

  • 1 14 oz block of paneer- cut into 1 inch thick cubes (I used Nanak Brand)
  • 1 package of firm cubed tofu (I used Nasoya Brand)
  • 1/4 cup tandoori marinade (I use Patak’s Brand)
  • 1/3 cup fat free half & half (I used Land-o-Lakes Brand)
  • 3 cloves garlic- grated
  • 1/2 tbsp ginger- grated
  • 1/2 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tbsp chili powder (or to taste)
  • 2 tbsp olive oil
  • salt
  • pepper
  • 1/8 bunch cilantro- washed and finely chopped

1. In a large bowl mix together all of the ingredients, except for paneer and tofu. Once the ingredients are combined well, taste for salt and spice. Add the paneer and tofu and gently mix until all the pieces are coated well. Wrap with plastic and refridgerate for a few hours (best if overnight).
2. Follow cooking directions from my Hariyali Vegetable Kebobs if using the BBQ or Oven.
3. Serve with toasted pita, naan, rice or by itself. Serve hot squeezed with a little fresh lemon juice and sprinkled with chopped cilantro.
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4 thoughts on “Indian BBQ: Tandoori Paneer & Tofu Kebobs

  1. Paneer Cottage cheese Tofu is the most popular ingredient used in vegan cooking in India. The main ingredients of this dish are Palak spinach cream and Paneer tofu . Some people fry the pieces first and then add them to the gravy and some add the tofu at an initial stage of the gravy preparation and cook it with the gravy.

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