Tamarind-Glazed Tofu Skewers

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender tofu marinated in a tangy tamarind sauce, grilled to perfection and served with a side of mint chutney for a zesty twist on Indian street food. This Indian recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs tofu (firm), tamarind paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 block (14 oz), pressed and cubed into 1-inch pieces tofu (firm)
2 tbsp tamarind paste
1/2 cup coconut milk
1 tbsp grated ginger
2 cloves, minced garlic
1 tbsp honey
1 tsp coriander powder
1/2 tsp cumin
1/2 tsp salt
8 wooden skewers, soaked in water skewers

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Instructions

Step 1: In a bowl, whisk together tamarind paste, coconut milk, ginger, garlic, honey, coriander powder, cumin, and salt until smooth.
Step 2: Add tofu cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
Step 3: Thread tofu onto skewers, alternating with small onion slices for added flavor.
Step 4: Preheat a grill or grill pan to medium-high heat. Brush skewers with a little oil and grill for 8-10 minutes, rotating occasionally, until the tofu is golden and caramelized.
Step 5: Serve immediately with a dollop of mint chutney and steamed basmati rice.