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Tikkā is a traditional northern Indian dish involving marinated protein or vegetables cooked in a tandoor, or clay oven, but no need for specialized cooking equipment in this plant-based take. This version from the Plant-Based India cookbook is made with marinated tofu baked on skewers in a conventional oven to mimic the traditional cooking vessel, which adds a char and smokiness to the dish. 

⅔ cup unsweetened plain vegan yogurt 3 tablespoons tomato paste 6 garlic cloves, grated  1 tablespoon grated ginger 2 teaspoons fresh lime juice 2 teaspoons garam masala  1 teaspoon smoked paprika 1 teaspoon salt ½ teaspoon ground turmeric ½ teaspoon ground red chili ½ teaspoon black salt 1 (14-ounce) block extra-firm tofu, drained and pressed, cut into 1-inch cubes ½ medium red onion, cut into 1-inch chunks 1 to 2 bell peppers, cut into 1-inch cubes ¼ teaspoon chat masala ¼ cup roughly chopped cilantro  Lemon or lime wedges, for garnish

JUST LAUNCHED! Vote in the 2022 Best Vegan Ice Cream in America Awards.

JUST LAUNCHED! Vote in the 2022 Best Vegan Ice Cream in America Awards.

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by Linda Soper-Kolton and Sara Boan

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