Grilled Coconut-Curry Tofu Kebabs

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These tofu kebabs are marinated in a curry and serrano-spiced coconut milk marinade, skewered, and grilled for a delicious vegetarian summer dinner. Serve with cilantro chutney for dipping.

By
Juliana Hale
Juliana Hale
Juliana Hale
Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories.
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Published on May 12, 2024
2 grilled tofu kebabs with cilantro chutney on top of rice with cherry tomatoes on the side
Prep Time:
25 mins
Cook Time:
20 mins
Stand Time:
30 mins
Chill Time:
30 mins
Total Time:
1 hr 45 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 (14-ounce) package extra-firm tofu, drained

  • 1/4 cup Greek yogurt

  • 1/4 cup canned coconut milk

  • 2 tablespoons vegetable oil

  • 1 serrano pepper, seeded (if desired) and minced

  • 1 tablespoon honey

  • 3 cloves garlic, minced

  • 2 teaspoons freshly grated ginger

  • 4 teaspoons curry powder

  • 1/2 teaspoon salt

  • oil for grill

  • cilantro chutney or desired-flavor chutney, for serving

Directions

  1. Cut tofu lengthwise into 8 (1/2-inch thick) rectangles. Wrap between several layers of paper towels and weight down with a heavy pan for about 30 minutes to remove excess liquid.

  2. Set a large resealable bag in a shallow dish. Whisk together yogurt, coconut milk, oil, serrano pepper, honey, garlic, ginger, curry powder, and salt in a small bowl. Add tofu and yogurt marinade to bag. Seal bag and turn to coat all tofu pieces with marinade. Chill in the refrigerator for 30 minutes or up to 24 hours.

  3. Preheat an outdoor grill to low heat (225 degrees F to 250 degrees F / 107 degrees C to 120 degrees C). Generously oil grill grates four times. (Well greased grill grates are essential for this recipe.)

  4. Remove tofu from marinade, allowing excess marinade to drip off. Reserve marinade for brushing. Thread tofu lengthwise on skewers.

  5. Grill kebabs, covered, turning halfway through, for 20 minutes, generously brushing with the reserved marinade in the last 3 minutes of grilling time. Serve kebabs with chutney for dipping.

    Cook’s Note

    If you are using wooden skewers, soak for 30 minutes before using to prevent burning.

Nutrition Facts (per serving)

249 Calories
20g Fat
10g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 249
% Daily Value *
Total Fat 20g 25%
Saturated Fat 4g 22%
Cholesterol 1mg 0%
Sodium 313mg 14%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 13g 25%
Vitamin C 5mg 5%
Calcium 319mg 25%
Iron 3mg 17%
Potassium 261mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.