Tandoori Style Tofu Skewers

It hits you the second you open the grill lid – that curling-smoky scent of spice and char, and maybe a stray wisp of yogurt marinade sizzling at the edge. Tandoori tofu skewers aren’t fancy exactly, but they feel like a small event every time I make them. The turmeric and paprika stain your fingers, the lemon catches in your nose, and the colors – the reds, golds, greens – all look like something celebratory. It’s warm, it’s vibrant, a little messy (in the good way)… and oddly comforting, for something grilled on a skewer.

Why You’ll Crave It

• Spiced just right – big tandoori flavor without overpowering the tofu’s natural nuttiness
• Quick and satisfying – marinade, skewer, grill. Done in under 30 minutes
• Surprisingly meaty – the tofu crisps and chars in all the best ways, no meat needed
• Perfect for sharing – little bites, easy to pass around, beautiful on a platter
• Feels indulgent, but packed with protein and veggies

The first time I made this, I brought it to a little rooftop dinner at my friend Rina’s, and… not to be dramatic, but there was a moment of complete silence at the first bite.

What You’ll Need

• 400 g firm or extra-firm tofu: drained, patted pretty dry, then cut into thick cubes (not too small – they’ll fall apart)
• 150 g Greek yogurt: thick, tangy, full-fat if you can – it helps the marinade cling
• 2 tbsp tandoori spice mix: your favorite blend – look for one with paprika, cumin, garlic, a little chili
• 2 tbsp fresh lemon juice: brightens everything, cuts the richness
• 2 bell peppers: I like red and yellow for contrast, cut chunky
• 1 large onion: peeled and wedged – it’ll soften and sweeten as it grills
• Optional: bit of salt to taste, and a drizzle of oil for the grill

Easy How-To

Press and prep the tofu

Don’t skip this – tofu needs help to get chewy and golden. Wrap it in a clean towel (or paper towels) and set something a little heavy on top for 10-15 minutes. Then cube it – not too small, not too thin. Think robust little cubes.

Make the marinade

In a bowl, stir together the yogurt, tandoori mix, and lemon juice. You can add a pinch of salt if your spice mix is on the mild side. Taste and adjust – trust your tongue.

Toss and marinate

Gently fold in the tofu, making sure each cube is lush with marinade. Be kind here – tofu breaks if you’re rough. Let it sit for at least 15 minutes. Longer if you can wait – even a few hours in the fridge is better.

Prep the skewers

If you’re using wooden ones, soak them in a bit of water (about 30 min) so they don’t burn up. Metal skewers? Skip that bit. While they soak, cut your peppers and onions into bite-size pieces – but not dainty. You want them to stand up to the heat.

Assemble with care

Thread the tofu onto the skewers gently, alternating with onion and bell pepper. Don’t cram them – space lets everything cook evenly and crisp a little at the edges.

Grill till charred and golden

Heat your grill or grill pan over medium-high. A brush of oil helps prevent sticking. Cook the skewers for about 8-10 minutes, turning so all sides get that little edge of smokiness. The yogurt will caramelize slightly – that’s the gold.

Pause before serving

Just a minute. Let the tofu rest, so it firms up a little more and the juices settle. Serve warm, maybe with something fresh and green on the side. Or a squeeze of lemon over top, if you’re me.

Good to Know

• If your tofu’s too wet, the marinade won’t stick – take the time to press it
• The yogurt will stain your hands slightly pink. It fades. Eventually.
• You can absolutely use your oven grill/broiler if it’s raining or you don’t feel like setting up the grill

Serving Ideas

• Serve over hot basmati rice with fresh mint and a swirl of chutney
• Wrap in warm naan with crunchy slaw and a spoon of yogurt
• Lay over a salad of cucumber, pickled onion, and torn herbs for something lighter

Top Tricks

• Double the marinade and set some aside (before adding tofu) to drizzle on top after grilling
• Don’t overcrowd the pan – it creates steam instead of that lovely browning
• Thread red onion near the tofu – it softens and picks up the tandoori spice beautifully

Frequently Asked Questions

Can I use different types of tofu?

Yes – but stick with firm or extra-firm so it doesn’t fall apart on the grill. Silken or soft tofu won’t hold up here.

How long can I marinate the tofu?

At least 15 minutes does the trick, but if you have time – let it sit for a few hours, even overnight in the fridge. The flavor gets deeper the longer it soaks in.

Can I broil instead of grill?

Absolutely. Arrange the skewers on a tray under your broiler, flip once, and keep an eye—they cook fast and can char quickly. Still delicious.

Is this recipe vegan?

As written, it uses yogurt – but simply swap for a thick plant-based yogurt (like coconut or soy) and it’s completely vegan-friendly.

What sides go best with tandoori tofu skewers?

Fresh flatbreads, fragrant rice, or even a crunchy slaw work brilliantly. Mint yogurt or mango chutney for dipping? Always a good idea.