How to make Tofu Mushroom Kebab -
An innovative way to present tofu and peppers.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tofu (टोफू), Stuffing (स्टफिंग )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Tofu Mushroom Kebab checkout Chilli Tofu, Dry Chilli Tofu, Grilled Tofu And Paneer Sandwich, Grilled Tofu Sandwich . You can also find more Snacks and Starters recipes like Vegetable and Feta Tart Sweet Mathri Paunk ke Vade Turkish Pizza
Tofu Mushroom Kebab Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Tofu Mushroom Kebab Recipe
Tofu 250 grams
Stuffing
Button mushrooms finely chopped 10 medium
Green peppercorns finely chopped 2
Red pepper finely chopped 2
Yellow pepper finely chopped 2
Onion finely chopped 1 small
Ginger finely chopped 1/2 inch piece
Garlic finely chopped 4-5 cloves
Oil 1 tablespoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
FOR CHUTNEY
Fresh coriander leaves chopped 1/4 bunch
Fresh mint leaves chopped 1/4 bunch
Green chillies 5-6
Ginger 1 inch piece
Garlic 6-7 cloves
Lemon juice 1 teaspoon
Salt to taste
Method
Step 1
Slice tofu into thin slices at least three inches by three inches. Make chutney by grinding together fresh coriander, fresh mint, green chillies, ginger, garlic and lemon juice. Add salt and mix well.
Step 2
Heat oil in a kadai. Add finely chopped onion, ginger and garlic. Sauté till light brown. Add red chilli powder and turmeric powder. Stir well. Add finely chopped peppers and mushrooms.
Step 3
Stir and cook for two minutes. Preheat oven to150º C. Take two thin slices of tofu. Make a sandwich using prepared pepper filling. Repeat with remaining tofu and pepper filling. Skewer with a toothpick.
Step 4
Apply green chutney generously and bake at 150ºC for ten minutes. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
