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Recipes

Grilled Indian Tofu with Green Chutney Sauce
Printable Version

We like to serve this with steamed basmati rice and sautéed spinach.

Makes 2 – 4 servings

4 Callisons Indian Mango Curry Seasoned Skewers
1 12 – 16-ounce block extra-firm tofu
Vegetable oil and salt and pepper as needed

Sauce
2 tablespoons chopped shallot
2 teaspoons minced fresh garlic
1 – 2 teaspoons seeded minced fresh jalapeño pepper
1/3 cup coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh mint
1/3 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 cup Indian mango chutney, such as Major Grey’s

To prepare the tofu: Cut tofu into 4 thick slabs. Carefully thread each skewer into a slab of tofu. Let skewers infuse for at least 15 minutes, or up to overnight, refrigerated.

Meanwhile make the sauce: Combine all the ingredients for the chutney in a food processor and process until almost smooth. Set aside.

Pre-heat the grill to high. Lightly oil the tofu on each side. Sprinkle with salt and pepper to taste. Grill skewers for about 2 minutes on hot grill until heated through and nicely grill-marked. Serve with chutney sauce.

Recipes have been created by Chef Kathy Casey

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