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Mango Tofu Kebabs

These are so easy to make and remind me of summer!

They use a no-oil mango chutney - do shop around and find a brand with the least number of additives such as oil and sugar.

They make 8-10 skewers depending on the size of your skewers and the leftover marinade can be kept in the fridge for a few days or frozen.

For a meatier texture, freeze the tofu overnight and defrost and press it for at least half an hour. If you don’t have a fancy press like me, use books on top of plates!

Only add cornflour to the kebabs if you are eating them that day as otherwise, they can get gloopy.


1 cup unsweetened plant yoghurt

1 tbsp lemon/lime juice

salt to taste

1 tbsp tandoori masala

2 tsps. chilli flakes

6 tbsps. mango chutney

6 cloves of garlic crushed.

1 thumb-sized piece ginger, peeled and grated.

3 tbsps. cornflour

1 block of firm tofu, pressed and cut into 1-inch cubes.

1 red pepper cut into 1-inch cubes.

1 red onion cut into 1-inch cubes.


  1. Mix all the marinade ingredients

  2. Add the chopped veg and cornflour and mix (you can leave this to marinade

  3. as long as you like, the longer the better)

  4. skewer the tofu and veg, alternating between each ingredient

  5. Cook in a 190C/374F oven for 27 mins, turning the skewers at 9 min intervals and basting them with the marinade sauce to prevent them from being dry (your oven time may vary so ensure you decrease the cooking time if necessary in case the veg burns)

Serve in wraps or pitta with tomato chutney, mint chutney and salad.


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