Prep Time:25 mins
Cook Time:20 mins
Stand Time:30 mins
Chill Time:30 mins
Total Time:1 hr 45 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 249

% Daily Value *
Total Fat 20g25%
Saturated Fat 4g22%
Cholesterol 1mg0%
Sodium 313mg14%
Total Carbohydrate 10g4%
Dietary Fiber 3g4%
Total Sugars 6g
Protein 13g25%
Vitamin C 5mg5%
Calcium 319mg25%
Iron 3mg17%
Potassium 261mg6%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 (14-ounce) package more-firm tofu, tired
  2. 1/four cup Greek yogurt
  3. 1/4 cup canned coconut milk
  4. 2 tablespoons vegetable oil
  5. 1 serrano pepper, seeded (if preferred) and minced
  6. 1 tablespoon honey
  7. three cloves garlic, minced
  8. 2 teaspoons freshly grated ginger
  9. four teaspoons curry powder
  10. half of teaspoon salt
  11. oil for grill
  12. cilantro chutney or desired-flavor chutney, for serving


Cut tofu lengthwise into 8 (half-inch thick) rectangles. Wrap among numerous layers of paper towels and weight down with a heavy pan for approximately half-hour to eliminate excess liquid.

    Set a large resealable bag in a shallow dish. Whisk collectively yogurt, coconut milk, oil, serrano pepper, honey, garlic, ginger, curry powder, and salt in a small bowl. Add tofu and yogurt marinade to bag. Seal bag and turn to coat all tofu pieces with marinade. Chill within the fridge for half-hour or as much as 24 hours.

    Preheat an outside grill to low warmth (225 levels F to 250 levels F / 107 levels C to one hundred twenty stages C). Generously oil grill grates 4 instances. (Well greased grill grates are critical for this recipe.)
    Remove tofu from marinade, permitting extra marinade to drip off. Reserve marinade for brushing. Thread tofu lengthwise on skewers.

    Grill kebabs, protected, turning midway thru, for 20 mins, generously brushing with the reserved marinade in the final 3 minutes of grilling time. Serve kebabs with chutney for dipping.