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Tandoori Skewers with Apricot Chutney

The American barbecue goes East with the flavors of this tempting dish. This recipe makes enough for four people as a main meal (or enough for eight appetizers, in which case divide the tofu among 16 skewers).Meal Plan: This tandoori is delicious with cooked quinoa and a simple salad of…

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The American barbecue goes East with the flavors of this tempting dish. This recipe makes enough for four people as a main meal (or enough for eight appetizers, in which case divide the tofu among 16 skewers).Meal Plan: This tandoori is delicious with cooked quinoa and a simple salad of shredded carrots and cabbage, sprinkled with golden raisins.

Servings
4

Ingredients

  • 1 Tbs. sugar
  • 1 1/4 tsp. sweet curry powder
  • 1 lb. firm tofu, drained and cut into 32 1-inch cubes
  • 1/4 cup apricot jam
  • 1 Tbs. finely chopped onion

Preparation

Place 8 wooden skewers in shallow bowl and add water to cover (to keep skewers from burning).

While skewers soak, mix sugar, 1 teaspoon curry powder and 1/4 teaspoon salt in small bowl. Rub spice mixture over tofu cubes to coat. Drain skewers. Thread tofu onto damp skewers.

Lightly coat nonstick pan with cooking spray and heat over medium-high heat. Cook skewers, turning as necessary, until golden brown on each side, about 4 minutes.

Meanwhile, in small bowl, mix apricot jam, remaining 1/4 teaspoon curry powder, onion and salt to taste.

Place 2 skewers on each plate and serve with apricot chutney.

Nutrition Information

  • Calories 133
  • Carbohydrate Content 19 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 6 g
  • Saturated Fat Content 0 g
  • Sodium Content 50 mg
  • Sugar Content 0 g