Baked tofu kebabs | Glutenfreewhisk

 I love eating healthy kebabs when I am looking to eat some snacks in the evening. I am not a fan of oily food, and I have to have something gluten-free to snack on, which something becomes a problem because you are not in the mood to cook always but when I am in mood, I make something good. So, I have made these tofu kebabs and have baked them instead of shallow frying them in a pan. And these turned out to be great.

A few months ago, I made paneer seekh kebabs by baking them and I wanted to share the recipe but then that was my first take and the seekh kebabs just flattened out. They spread out and they don't look like sleek seekh kebabs but looks like a thick somewhat flat corn dog thing. So, I decided to not share the recipe as they are not very pretty looking. The reason, which I realized later, that lead to such disaster was I have used too much of batter. Then I gave these tofu kebab a try. I baked it as well but this time I made them both as round kebabs and seekh kebab (only 1 to experiment). But I wanted to see if this time if I use less batter in each skewer will they flatten again? And his time it worked. So, you can see in my recipe video shared on YouTube that I have made both seekh kebabs and round kebabs.

Trying things do make you learn. My flattened paneer seekh kebabs tasted amazing and naturally oil because I used fresh homemade paneer. But I couldn't share the recipe. Maybe I will make them again soon and then share full proof recipe.

In the past I have already shared two good kebab recipes that are a regular. One was mushroom galouti kebab recipe and the other was lauki and carrot ke kebab with cheese. And I love both the recipes because they are easy to fix and even when they are non-spicy, they are full of taste and flavors. Exactly how food should taste. Not just burning sensation. And to my surprise I decided to add 1 chopped green chili in my baked tofu kebabs recipe just for a change and I was craving a little spicy food. And that one green chili for all the kebab batter was enough for my tolerance level. Again, you can add as much of red and green chili and what not to your kebab batter, but my recipes are kids friendly and mostly kids do not like eating spicy food.

Snacking during monsoon season is a cup of hot tea or coffee with some nice bite size snacks. And after pakoras, kebabs are a game changer. They are easy to make, and they are naturally gluten-free and vegan if using the right ingredients. My recipe for baked tofu kebab is completely oil free. I have just used 2-4 drops of oil to grease the baking tray that's all. You can choose to do the same or apply a little ghee or oil on the top of the kebabs before baking them. This baked tofu kebabs recipe is gluten-free and can be made vegan as well if you use vegan curd. I have used regular curd here. You can even air fry these tofu kebabs.

My plating for all my kebab recipes looks similar. Sorry for lacking that chef like expertise but I was more focus on eating them than plating them. You can do better than me and share pictures as well on social media by tagging me. For some more easy, gluten-free and healthy snack recipes you check the recipe for spongy khaman dhokla recipe or white matar chaat with nachos, a gluten-free version of papadi chaat with Greek yogurt.

Serve these kebabs with pickled onions rings or some creamy garlic mayonnaise coated onion rings and enjoy with a beetroot quinoa wrap or just like that.

INGREDIENTS - 

1 block of tofu, mashed

1 big red onion, grated

1 tsp garlic, grated

1 tsp ginger, grated

1 green chili, chopped

10-15 fresh oregano leaves, chopped

7-8 fresh tulsi leaves, chopped

half tsp black pepper powder

half a tsp roasted coriander powder

1 tsp roasted cumin powder

1 tsp kala namak or black salt

1 tsp chaat masala

Salt, to taste

half tsp carrom seeds

half a tsp dried fenugreek leaves or Kasuri meethi

half a tsp dried mint leaves

3-4 tbsp thick curd

half a cup besan

4-5 drops of oil to grease the baking trays

For Garnish

Tomato ketchup

Tangy coconut chutney with coriander

Lemon slices

If you are looking for the recipe of tangy coconut chutney with coriander, then you can check my recipe for refreshing coconut chutney just increase the amount of lemon juice to add that tangy kick.

METHOD - 

1. In a big bowl take all the ingredients mentioned above. First all the dry ingredients followed by curd and besan.

2. Use your hand or spoon to make a nice kebab mix. Tofu is generally dry so don't over add besan or curd as it will be difficult to make round kebabs if the batter is too wet because of excessive curd. Or you don't want to taste besan while eating the tofu kebab so don't add to much of besan as well. Just enough to bring everything together.

3. Make small round kebabs and arrange them on a greased baking tray. Bake them in a preheated oven for 25-30 minutes at 180-190 degrees Celsius or until they are nice golden brown.

4. Serve warm garnishing with chutneys of choice, lemon slices and indulge.

P.S. I have made 1 seekh kebab as well using the same batter and it turned out to be great. You can bake these tofu kebabs as round kebabs or seekh kebabs. They are perfect both ways. But read the description above so as to not make the same mistake I did once.

Note - You can air fry these if you don't want to bake them. or even pan roast them with little neutral oil. Serve it with creamy onion rings or have them with wraps they taste great.

Check the full recipe on YouTube (Gluten_free_whisk) - Baked tofu kebabs recipe.

Baked tofu kebab | Glutenfreewhisk