Grilled Tandoori Tofu & Bell Pepper Kebabs with Coconut & Lemon Basmati Rice

Ingredients for Kebabs…
1 block extra firm tofu cubed and drained
2 tbsp olive oil
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
2 tsp paprika
1 cup non dairy yogurt
1 lemon juice and zest
5 cloves minced garlic
1 tbsp minced ginger
1 red pepper cubed
1 yellow pepper cubed
2 tsp kosher salt

Directions…In a sautee pan heat olive oil over med/low heat…cook cumin, turmeric, paprika, curry and cayenne approx 1-2 minutes until fragrant…set aside to cool..In a large bowl add yogurt, lemon juice and zest, garlic and ginger and salt…fold in cooled spice mixture and mix well..Coat tofu in a sealed plastic bag overnight..or minimum 3 hours..Soak skewers in water and heat grill over med/high heat..thread tofu and peppers alternating each..grill approx 3 minutes per side..until slightly charred..

Ingredients for Rice..
2 tbsp olive oil
5 Scallions thin sliced (white and green)
4 cloves minced garlic
1 lemon ..zested and juiced
1 cup basmati rice
1/2 tsp ground turmeric
salt and pepper to taste
1 cup coconut milk
1 cup vegetable stock
small handful fresh dill

In a deep pot heat oil over low/med heat…add scallion and cook 1 minute..add garlic and zest and lemon juice cook 1 minute..add rice, turmeric salt and pepper and cook 1 minute..Stir in coconut milk and vegetabl stock and bring to a boil..reduce to simmer, cover and allow to cook approx 18 minutes until liquid is evaporated…add water if needed…blend in fresh dill and serve..

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