Tofu Kebabs with Chutney (inspired by traditional Indian kebabs)

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Portfolio Diet Score: 3.5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 1.5 points
  • Viscous Fibre: 0.5 point
  • Oils (MUFAs): 0.5 point

Nutrition Information

Calories215 kcalMonounsaturated Fat4.8 g
Protein14.3 gPolyunsaturated Fat7.7 g
Soy Protein11.4 gTotal Carbohydrate8.3 g
Fat14.8 gDietary Fibre2.9 g
Saturated Fat1.5 gViscous Fibre1.0 g
(1 serving – 125 g): 1/4 recipe

Tofu Kebabs with Chutney (inspired by traditional Indian kebabs)

Difficulty: Intermediate Prep Time 10 min Cook Time 40 min Total Time 50 mins Servings: 4 Calories: 215 kcal (per serving)

Description

Portfolio Diet Score: 3.5 points per serving

  • Nuts & Seeds: 1 point
  • Plant Protein: 1.5 points
  • Viscous Fibre: 0.5 point
  • Oils (MUFAs): 0.5 point

Ingredients

Tofu Kebabs

Green Chutney

Instructions

  1. Preheat oven to 350°F.

  2. In a bowl, add cubed firm tofu with canola oil, crushed chili, cumin seeds, crushed black pepper, finely chopped walnuts, and salt. Place on a baking sheet. Bake in the oven until tofu is slightly brown for approximately 20-25
    minutes.

  3. For the chutney, place all ingredients in a blender or food processor and blend until smooth.

  4. Serve kebabs warm with chutney. Makes a great snack!

Note

  • Add water to chutney if consistency is thick.
  • To make this a meal, serve with a side salad or vegetables or with barley.
  • Leftovers can be refrigerated for 1-2 days.
Keywords: Nuts & Seeds, Plant Protein, Viscous Fibre, Oils (MUFAs)

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