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1. Press the tofu between layers of paper towel or a clean kitchen towel with a weight on top until excess moisture is released, then cut it into large cubes.
400 g extra-firm tofu
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2. In a bowl, whisk together lemon juice, minced garlic, grated ginger, coconut milk, chickpea flour, chili powder, ground cumin, ground coriander, turmeric, garam masala, smoked paprika, salt, black pepper, and oil until smooth and thick.
3 tbsp lemon juice,
3 clove garlic,
2 tbsp fresh ginger,
0.5 cup unsweetened thick coconut milk,
2 tbsp chickpea flour,
2 tsp kashmiri red chili powder,
1.5 tsp ground cumin,
1.5 tsp ground coriander,
0.5 tsp ground turmeric,
1 tsp garam masala,
0.5 tsp smoked paprika,
1.2 tsp salt,
0.5 tsp black pepper,
2 tbsp neutral oil
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3. Add the tofu cubes to the bowl and gently coat them in the marinade, making sure each piece is well covered. Cover and refrigerate to marinate.
400 g extra-firm tofu
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4. Cut the red onion into chunky petals, the bell pepper into similar-sized squares, and keep the cherry tomatoes whole.
1 piece red onion,
1 piece green bell pepper,
12 piece cherry tomatoes
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5. In a blender, combine cilantro leaves, mint leaves, chopped green chili, roasted peanuts, ground cumin, salt, lemon juice, and water, then blend to a smooth green chutney, adjusting water for a spoonable consistency.
1 cup fresh cilantro leaves,
0.8 cup fresh mint leaves,
1 piece green chili,
2 tbsp roasted peanuts,
0.5 tsp ground cumin,
0.2 tsp salt,
2 tbsp lemon juice,
3 tbsp water
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6. Slice the cucumber, thinly slice the red onion, and dice the tomato, then place them in a bowl with the mixed salad greens.
1 piece cucumber,
4 cup mixed salad greens,
0.5 piece red onion,
1 piece tomato
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7. Drizzle the salad with oil and lemon juice, season with salt and black pepper, and toss gently to combine.
1 tbsp neutral oil,
1 tbsp lemon juice,
0.2 tsp salt,
0.2 tsp black pepper
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8. If using wooden skewers, soak them in water so they do not burn. Preheat a grill pan or outdoor grill over medium-high heat until very hot.
8 piece wooden or metal skewers
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9. Thread the marinated tofu cubes onto the skewers, alternating with onion petals, bell pepper pieces, and cherry tomatoes, pressing gently so they sit snugly.
400 g extra-firm tofu,
1 piece red onion,
1 piece green bell pepper,
12 piece cherry tomatoes,
8 piece wooden or metal skewers
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10. Brush the hot grill or pan lightly with oil if needed, then place the skewers on it and cook, turning occasionally, until the tofu is lightly charred on the edges and heated through and the vegetables are tender-crisp.
2 tbsp neutral oil
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11. Arrange the skewers on plates with the salad on the side and serve with the mint-coriander chutney spooned over or in a small bowl for dipping.
400 g extra-firm tofu,
1 cup fresh cilantro leaves,
4 cup mixed salad greens
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12. Squeeze extra lemon over the skewers just before eating if desired for added brightness.
