Melt-in-Your-Mouth Tofu Malai Kebabs with Tabbouleh Salad

These luxurious plant-based kebabs capture the essence of traditional Indian malai kebabs with their impossibly creamy, aromatic marinade and tender, melt-in-your-mouth texture. The secret lies in the rich cashew cream and thick yogurt marinade, infused with warming spices that transform humble tofu into restaurant-quality kebabs. Paired with a vibrant amaranth tabbouleh studded with fresh herbs and pomegranate molasses, this dish delivers impressive protein while celebrating the bold flavours of Indian cuisine. Perfect for entertaining or when you want to treat yourself to something truly special.

Ingredients:

For the Tofu:

• 450g extra-firm tofu, cut into 2-inch cubes

• 1 tbsp cornstarch (for extra crispiness)

For the Malai Marinade:

• 4 tbsp cashew cream (blend 1/3 cup cashews + 4 tbsp water until silky smooth)

• 3 tbsp thick unsweetened soy yogurt (Greek-style)

• 2 tbsp silken tofu, blended smooth (or substitute with 2 extra tbsp thick soy yogurt for 5 tbsp total)

• 8 cloves garlic, crushed

• 1 thumb-sized piece fresh ginger, peeled and finely grated

• 1 tsp garam masala

• 1/2 tsp ground cardamom

• 1/4 tsp white pepper powder

• 1/2 tsp chaat masala

• 2 tsp red chilli powder (adjust to taste)

• 1/4 tsp smoked paprika (for extra depth)

• 1 tsp fresh lemon juice

• 2 tsp salt or to taste

• 1 tbsp nutritional yeast (for umami depth)

• 1 tsp dried fenugreek leaves (kasuri methi, optional)

For Assembly:

• 1 large red bell pepper, cut into chunks

• 1 large red onion, cut into chunks

• Fresh mint and coriander (cilantro) for garnish

• Lemon wedges for serving

For the Amaranth Tabbouleh:

• 1/2 cup amaranth

• 1 1/4 cups boiling vegetable stock or water

• 1/2 medium cucumber, finely diced with seeds removed

• 250g cherry tomatoes, quartered

• 1 onion, finely diced

• 40g fresh parsley, finely chopped

• 4 tbsp pomegranate molasses

• 1 tsp lime or lemon juice

• Salt to taste

• 2 tsp sumac

Method:

Step 1: Prep the Tofu

1. Press tofu between paper towels or in a tofu press for 15 minutes to remove excess moisture

2. Cut into 2-inch cubes and dust lightly with cornstarch for extra crispiness

3. Set aside while preparing the marinade

Step 2: Create the Malai Marinade

1. Blend cashews with water until completely smooth and silky to create your cashew cream

2. If using silken tofu, blend separately until smooth and creamy

3. In a large bowl, whisk together cashew cream, silken tofu (or extra yogurt), soya yogurt, crushed garlic, grated ginger, and all spices

Step 3: Marinate for Maximum Flavour

1. Gently fold tofu cubes into the marinade, ensuring each piece is thoroughly coated

2. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper, more complex flavours

3. Remove from fridge 30 minutes before cooking to bring to room temperature

Step 4: Prepare the Amaranth Tabbouleh

1. Place amaranth in a saucepan with 1 1/4 cups boiling vegetable stock or water

2. Cook on the stove for 20-25 minutes until tender and fluffy

3. Remove from heat and let rest for 5 minutes, then fluff with a fork

4. Allow to cool completely before adding to salad

Step 5: Assemble and Bake the Kebabs

1. Preheat oven to 200°C (180°C fan)

2. Thread marinated tofu cubes, bell pepper chunks, and red onion alternately onto metal skewers

3. Place skewers on a wire rack set over a baking tray (or rest skewer ends on tray edges so kebabs don't touch the bottom)

4. Bake for 20-25 minutes, turning once halfway through

5. The tofu should develop a beautiful golden crust while staying tender inside, and vegetables should be slightly charred and caramelised

Step 6: Finish the Tabbouleh

1. In a large bowl, combine the cooled amaranth with diced cucumber, quartered cherry tomatoes, diced onion, and chopped parsley

2. Dress with pomegranate molasses, lime juice, sumac, and salt to taste

3. Toss gently and let flavours meld for 10 minutes before serving

Serving Suggestions:

Warm some wholemeal pitta bread and spread with your favourite chutneys (coriander and mint chutney works beautifully). Spoon the vibrant amaranth tabbouleh into the pitta, then carefully remove the kebabs from skewers and fill with the tofu, peppers, and onions. Garnish with fresh mint and coriander and serve with lemon wedges for an extra burst of brightness.

Nutritional Information (serves 6): 309 calories per serving, 11.1g fat, 36g carbohydrates, 18.6g protein, 6.1g dietary fibre

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