Tofu and Red Grape Kebabs
- Total Time: 2 hours 30 mins
- Yield: 4 1x
Description
Serve these as an appetizer or a main on the first day and toss leftovers with tomatoes, cilantro and onions to make a quick and fragrant stir-fry.
Ingredients
- 1/2 cup (120 ml) tahini
- 1 tbsp (15 ml) grated ginger
- 1 tbsp powdered coriander seeds
- 1 tsp red cayenne pepper
- 1/2 tsp fennel seeds (powdered)
- 1 tsp cumin seeds (powdered)
- 1/2 tsp freshly grated nutmeg
- 1 tbsp dried fenugreek leaves (optional)
- Salt to taste
- 2 limes
- 1/4 cup plus 2 tbsp (90 ml) pure dark maple syrup
- 10 - 12 oz (285-340 g) extra firm tofu
- 1 tbsp fresh chopped thyme leaves
- 25 to 30 red grapes
- 2 tbsp (30 ml) olive oil for cooking
- 1 red onion, sliced
- Chopped Chives to garnish
Instructions
- Place the tahini in a blender. Add in the coriander seeds, ginger, coriander powder, cayenne pepper, cumin, grated nutmeg and the fenugreek leaves (if using). If you find it difficult to get the fenugreek leaves you can leave them out, otherwise the maple like fragrance of fenugreek leaves will actually complement the deep notes of the maple syrup.
- Add in the salt, squeeze in the lime juice and add in the maple syrup. Blend this to a smooth marinade.
- Cube the tofu and add to the tahini maple marinade and set aside for 2 hours. This mixture can be left overnight in the refrigerator.
- Mix the thyme with the remaining two tbsp of the maple syrup.
- Lightly toss the grapes in this mixture.
- To assemble, skewer the tofu and the red grapes alternately.
- Either pre-heat the oven to 375 degrees and drizzle a baking dish with the olive oil.
- Place the skewers in a single layers and bake for 10 minutes and turn and add the onions and bake for another 6 to 7 minutes and finish by broiling on low for a couple of minutes.
- Alternately heat a cast iron skillet and drizzle with oil place the skewers in a single layer and cook for 4 to 5 minutes on each side, letting the cubes turn gently golden. They need to be turned 4 times and halfway into the process you can add the onions in a corner to allow them to cook a little.
- Arrange the skewers on a plate and serve them garnished with chopped chives.
- Prep Time: 2 hours 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 220
Find it online: https://honestcooking.com/tofu-and-red-grape-kebabs/
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Frequently Asked Questions
What is kasuri methi (dried fenugreek leaves), and can I leave it out?
Kasuri methi are dried fenugreek leaves with a slightly bitter, maple-like fragrance. The recipe includes 1 tbsp as optional, and the instructions explain why they matter: their maple-like aroma complements the 1/4 cup plus 2 tbsp (90 ml) of pure dark maple syrup in the tahini marinade. If you cannot find them, the marinade still works without them.
Why does the tofu need to marinate for 2 hours, and can it go overnight?
The instructions specify marinating the cubed tofu in the tahini-maple marinade for 2 hours, and explicitly say the mixture can be left overnight in the refrigerator. The extended soak lets the firm tofu absorb the spiced tahini, ginger, lime, and maple notes — tofu’s porous structure means longer marination equals noticeably more flavor.
Can these kebabs be grilled or baked?
The recipe offers both options: preheat the oven to 375°F and drizzle a baking dish with olive oil, or grill them. The tofu and red grapes are skewered alternately, and in either method you baste with the thyme-and-maple-syrup mixture partway through. 
