Tandoori Tofu Jackfruit Kebabs - Vegan Sheet Pan Dinner
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.
Prep Time10 mins
Cook Time40 mins
Resting Time20 mins
Total Time1 hr 10 mins
Servings: 6 - 8 skewers
- 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 thick creamy vegan yogurt try our homemade soy yogurt, [⅔ cup], 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/