Spicy vegan kebabs with tofu and jackfruit in a tandoori masala marinade are perfect as part of sheet pan dinners for busy weeknights or Summertime vegan barbecues. These flavourful skewers hold well on the grill. Accompany them with various vegetables or corn on the cob and cucumber raita and they will surely satisfy everyone at the table.
Tandoori is one masala blend that I always have a jar of in the pantry. I love concocting my own tandoori spice mix as I can tweak it the way I like it; sometimes I make it a little spicier depending on the dish that I intend to use it in.
We’ve made tandoori potato wedges before and they are one of my favourite ways to enjoy baked potatoes.
At our place, we also love tandoori masala as a dry rub with various vegetables, tofu and tempeh. Very often, we make sheet pan dinners and tandoori spices make a wonderful kebab marinade for tofu and jackfruit skewers, potatoes and a couple more vegetables like beetroot, cauliflower, carrot, zucchini and even some chunky cubes of cabbage.
It’s delicious, doesn’t take much time with minimal prepping and just a chopping board and mixing bowl to clean up afterward. If you line the baking tray with parchment paper like I do, it won’t need any heavy cleaning either.
To make this Vegan Sheet Pan Dinner with Tandoori Tofu and Jackfruit Kebabs:
We’ll start by preparing the tandoori tofu and jackfruit kebabs. We’ll need some firm tofu and a can of young green jackfruit in brine. Make sure you’re using green jackfruit and not the ripe one in syrup.
Sometimes, you can also find fresh or frozen green jackfruit at the Asian grocery store. If you prefer using fresh or frozen jackfruit, I suggest that you boil it for about 15 minutes before using them for the kebabs.
Canned jackfruit need to be thoroughly rinsed and lightly squeezed to remove all the brine. This tremendously improves their taste as they will absorb the tandoori masala marinade better.
If the jackfruit pieces are big, cut them into smaller chunks but not too small otherwise they will split when they are inserted onto the skewers. Cut the tofu into chunky cubes as well.
If you can’t find vegan yogurt and don’t want to make your own, you can use thick creamy coconut milk and more lime juice.
Just mix all the ingredients together in a large mixing bowl. Then add the tofu and jackfruit and carefully stir to combine. Try not to break the tofu or split the jackfruit.
Make sure every morsel is well coated with the marinade. Cover and set this aside to marinate for at least 20 minutes up to 2 hours.
Meanwhile, if you are adding other vegetables to the tray, you can use this time to prep them. I opted for some root vegetables like potatoes and golden beetroot. Cut them into wedges or smaller pieces so that they all get cooked within the same time as the skewers.
Once you are ready to bake the kebabs, place them on the baking tray. Then toss the vegetables into the mixing bowl along with a little oil and sweep up the remaining marinade.
They don’t need a lot of marinade, just a little coating. You can also sprinkle some extra tandoori powder onto the vegetables for more flavour if you like. But the kebabs will already deliver some bold flavours so I like to keep the veggies a little less spicy to balance the seasoning and taste, for a little respite to the tastebuds!
The tray goes in a preheated oven at 200C/400F for about 30 – 40 minutes or until the veggies are cooked through. Half-way through the baking time, brush the skewers with a little oil on all sides.
These tandoori kebabs are great for Summer barbecues and they will hold well on the grill. You can alternate the tofu and jackfruit with small onions, bell peppers, pineapples and make delicious veggie skewers!
You may accompany these tofu and jackfruit kebabs with a refreshing Mint Cucumber Raita. It’s perfect for Summer and the ideal combo to cool down the spices.
You might also like the Cucumber Avocado Lime Dip that we made to accompany the tandoori potato wedges.
If you’re making these tandoori tofu and jackfruit vegan kebabs, don’t forget to tag us @veganlovlie #veganlovlie on Instagram or share a photo to our Facebook page. We’d love to see your beautiful food! Please also consider rating the recipe below as this helps other readers too.
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- 230 g tofu, cubed chunkily, [⅔ block]
- 1 can young green jackfruit, drained and rinsed thoroughly, [400ml-can]
- 2 - 3 tablespoons vegetable oil, or melted coconut oil
- 1½ tablespoons tandoori masala mix, store-bought or try our homemade blend, see notes
- ½ teaspoon Kashmiri Mirch, medium-hot chilli powder or any other chilli powder, optional, see notes
- ½ teaspoon sea salt, or to taste
- 160 ml (⅔ cup) thick creamy vegan yogurt, try our homemade soy yogurt, see notes
- Juice from ½ lime
- 1 tablespoon soft brown sugar, or coconut palm sugar
- Black pepper to taste
- Additional lime/lemon wedges, for garnish and serving
- Coriander leaves, (cilantro) for garnish
- 6 - 8 Bamboo skewer sticks
- Rinse and squeeze the jackfruit pieces to remove some of the liquid.
- In a large mixing bowl, add the tandoori masala, chilli powder, salt and pepper, vegan yogurt, lime juice and sugar. Whisk to combine until smooth.
- Add the jackfruit pieces and cubed tofu into the mixing bowl. Stir and mix well to coat every pieces with the marinade.
- Leave to marinate for 30 minutes up to 2 hours.
- Preheat the oven at 200 C / 400 F.
- Insert the marinated tofu and jackfruit onto skewers, alternating between the two. (I had more jackfruit pieces than tofu, so some skewers had only jackfruit).
- When piercing through the jackfruit, carefully try to go through the centre solid part only so that it doesn't split open.
- Place the skewers on a baking tray lined with parchment paper.
- If you are making the sheet pan dinner, toss some vegetables into the remaining tandoori marinade in the bowl along with a little oil. Sweep all the marinade then place the veggies on the same tray.
- Bake for about 30 - 40 minutes. Half-way through the baking time, brush the kebabs with some oil on all sides and continue to bake until the vegetables are cooked through.
For the sheet pan dinner, vegetables like potatoes, golden beetroot, carrots, cauliflower, broccoli and zucchini work well. Try to cut the potatoes and carrots into pieces of about the same size so they cook within the same time. Remove the vegetables that are already done from the tray and continue baking the rest. Then you may toss them back onto the tray for a few minutes to reheat before serving.
These tofu and jackfruit kebabs are equally great for barbecues and they hold well on the grill.
Homemade Tandoori Masala Mix - https://veganlovlie.com/easy-homemade-tandoori-masala-spice-mix-recipe/
Homemade Soy Yogurt - https://veganlovlie.com/homemade-soy-yogurt/
Accompany this Tandoori Sheet Pan Dinner with a refreshing Mint Cucumber Raita (https://veganlovlie.com/cucumber-raita-mint-dip-vegan-recipe/).
For the Kashmiri Mirch (medium-hot chilli powder), this is the one that I use - https://amzn.to/2WH81zf
You may use other medium-hot chilli powder or just omit it for less spicy version.
Calorie count is per skewer. Calories have been calculated based on using 2 tablespoons of sunflower oil brushed on 6 skewers. If you use more or less oil or get more skewers out of the recipe, calorie count will change.
Link to Tandoori Tofu and Jackfruit Kebabs recipe - https://veganlovlie.com/tandoori-tofu-jackfruit-kebabs-vegan-sheet-pan-dinner/
Amount Per Serving: Calories: 112Unsaturated Fat: 0g