Persian BBQ Tofu

My entire childhood is reminiscent of family gatherings around Persian BBQ feasts, but that all changed when I went vegan. In fact, I remember the last time I ate meat was during an Easter BBQ my parents held back in 2014.

It took me eight years to recreate what was once my favourite Persian dish. Traditionally, made with chicken and called ‘joojeh kabob’. My version uses tofu in place of chicken so you can continue to enjoy Persian cuisine in all its glory, even when on a plant-based diet.

Ingredients

• 1 firm block of tofu

• 1/4 cup Greek-style coconut yogurt

• 1 tsp turmeric

• 1/4 tsp black pepper

• A pinch of saffron

• Bamboo skewers

Dissolve the saffron in a small amount of hot water. In a medium-sized mixing bowl, mix together the yogurt, turmeric, black pepper and dissolved saffron.

Cut the tofu into cubes and marinade in the mixture. Cover the tofu marinade and allow to sit over night in the refrigerator.

While the tofu is sitting in the fridge, soak the bamboo skewers in water overnight. This prevents them from burning on the grill. If you forget to do this step, make sure to soak them for at least 30 minutes before cooking.

When ready to eat, slide the tofu on to the skewers. Place on the BBQ or heat the oven at 200 degree C and grill until crisp. You may need to turn the skewers over to fully crisp through.

Serve with pita bread or basmati rice and salad. Enjoy!

Don’t forget to tag me in your creations on instagram @umoyawellness