Tofu tikka from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 23) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mint cilantro chutney; Mint cucumber raita

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • robin_gemtnj on May 11, 2026

    This was a delicious recipe to add to a mixed plate.

  • kirstin_fz9aio on April 07, 2026

    If you are feeling lazy. You don't have to marinate for 12 hours and you don't have to put things on skewers. Just spread everything out on a sheet, tray and air fry it or bake it at a high temp. It comes out the same and you don't have to worry about fussy skewers

  • bfurrow on April 23, 2025

    My rating seemed to get messed up but it’s a 4/5! I liked this recipe a lot. I used metal skewers to save time. The marinade is delicious and it turned out exactly as described in the time promised. I also made my own garam masala and chat masala. Delish!

  • Ganga108 on May 17, 2024

    This recipe caught me out a couple of times with its non-dairy yoghurt, tofu pressing and marination, and bamboo skewer soaking times. One of those times when you wish they'd print these things in capital letters at the top of the recipe. I was totally over the dish before I got is skewered and into the oven. Luckily it was Ok with coconut rice, coriander chutney and a crisp salad. But I won't make it again, it is all too fiddle-faddle. (If I was to make it again, I'd marinate the ingredients separately so that it is easier to interlace them on the skewers.)

  • Ganga108 on May 16, 2024

    The recipe uses a non-dairy yoghurt which takes 12 hours fermentation time (or use store-bought). Tofu requires pressing for 1 hour and then 12-24 hours marination time, and bamboo skewers need to be soaked for 1 hour before use.

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