Tandoori tofu tikka with Mombasa chilli mango
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2–4
This Indian-Kenyan fusion recipe is reminiscent of the Mombasa beach snack of raw green mango sprinkled with chilli and salt. For this recipe, you will need 4 large bamboo or metal skewers.
Ingredients
For the tofu tikka
- 450g/1lb firm tofu, drained and rinsed
- 150g/5½oz plain Greek-style yoghurt
- 2 tbsp gram flour
- 4 garlic cloves, crushed
- 2 tsp crushed fresh root ginger
- 1 tbsp tandoori masala powder
- ½ tsp ground turmeric
- 2 tsp smoked paprika
- 4 green cardamom pods, seeds finely ground
- 2 tsp dried fenugreek leaves, ground or rubbed between your palms
- 2 tsp salt
- 50ml/2fl oz vegetable oil
- 1 large red onion, quartered and separated into petals
- 1 large green pepper, cut into 3.5cm/1½in pieces
For the chilli mango
- 1 large, firm mango (ideally with green skin), flesh cut into long wedges about 1.5cm/¾in thick (the wedges will be different shapes as it is cut closer to the stone)
- ½ tsp Kashmiri chilli powder
- ¼ tsp salt
- 4 soft flatbreads, warmed, to serve (optional)
- 200g/7oz shop-bought tomato salsa, to serve (optional)
Method
If using bamboo skewers, soak 4 large bamboo skewers in cold water (this step is not needed for metal skewers).
To make the tofu tikka, press the tofu between pieces of kitchen towel with something heavy on top, such as a chopping board and tins. Leave for 20 minutes.
Meanwhile, whisk together the yoghurt, flour, garlic, ginger, tandoori masala, turmeric, paprika, ground cardamom, fenugreek leaves and salt in a large bowl.
Heat the oil in a small saucepan until smoking hot. Carefully pour this over the yoghurt marinade in the bowl. It will sizzle. Whisk well to incorporate. Set aside.
Cut the pressed tofu into 3.5cm/1½in cubes. Add the tofu, onion and pepper to the marinade. Use clean hands or a large spatula to coat the tofu and vegetables in the marinade, making sure everything is well covered. Leave to stand at room temperature (or cover the bowl and chill in the fridge for up to 48 hours to prepare this in advance).
To make the chilli mango, cut slashes along the mango wedges about 5mm/¼in apart, but do not cut all the way through.
Transfer the mango wedges to a large bowl (or platter if serving a crowd). Sprinkle the mango with the chilli powder and salt, rubbing some of it into the slashes. Set aside.
Preheat the oven to 240C/220C Fan/Gas 9.
Thread the tofu, pepper and onion onto the skewers, alternating each ingredient.
Place the skewers on a baking tray so that the ingredients hang suspended between the edges of the tray, not touching the bottom. Roast for 30 minutes, turning and checking regularly to make sure they don't burn.
Serve the skewers with the chilli mango and flatbreads and salsa, if using.
Recipe tips
This recipe has simple instructions for oven cooking, but the skewers can also be barbecued or cooked on a griddle pan.
