Tofu Tikka

For long now I've been wanting to try my hand at paneer tikka, and never got around to doing it. For some reason the local groceries are not stocking up on paneer anymore. I've really never had to travel so far and wide to get a block of cottage cheese. I suppose I could make it at home but just don't want to take on the project.

Lulu at Karama center is one of the few places that stocks paneer, they have both Amul as well as their own fresh paneer. So that's a blessing. At Spinney's near my place I encountered a helpful staff who put down the whole mystery behind the missing paneer to the 'paneer machine in this big Indian company has broken down'. Okay whatever!

So I went home with a big block of extra firm tofu, quite determined to put it to good use.

Tofu Tikka is really simple to make and infact you can assemble it a couple of hours in advance and regrigerate it, in any case it requires a minimum of 30 minutes of marination.

First thing you need is a block of extra firm tofu. Rub a pinch of salt on the tofu and leave it on an incline near the kitchen sink, so that water in the tofu drains out.

Meanwhile get hold of the following ingredients for the marinade:

Chilly pdr - 1 tsp
Cumin pdr - 1/2 tsp
Coriander pdr - 2 tsp
Thick yoghurt - 3 Tbsp
Ground Pepper - 1/2 tsp
Fennel powder - 1/2 tsp (optional)
Turmeric - 1 pinch
Minced ginger - 1 tsp
Minced garlic - 1 tsp
Salt to taste

Other vegetables for the grill:
Capsicum/Bell Pepper - 1
Onion - 1

Method:
1. Pick up the resting tofu block and press it together between your palms to drain out any water left in it. Cut into thick cubes.

2. Mix the ingredients for the marinade together are apply on the tofu cubes, put away any remaining marinade. The the tofu sit for atleast 30 minutes, or put it in the refrigerator for later use.

3. When you're ready for the grill, cube the capsicum and the onion. Separate the onion layers. Apply the leftover marinade on the two.

4. Arrange the pepper, onion & tofu cubes on a skewer - alternating between them. I made bite sized tikkas by skewering them onto toothpicks. Smear a little oil on the tikkas.

5. Grill on both sides till brownish spots appear on the veggies.

Serve piping hot with mint raita, or any chutney you like. Sending this off to the inhouse vegan who like me 'dreams in colour' - Sunshinemom! of Tongueticklers and her event Food in Colours. This month the theme is Red. So colour me red it is.

Tofu Tikkas are also going off to JFI Soya being hosted by Sia of Monsoon Spice. In her own words "Jihva for Ingredients a.k.a. JFI is the brainchild of Indira of Mahanandi. Indira started this event to showcase the natural ingredients every month and undoubtedly it is one of the most popular food blogging events among the food bloggers."