Grilled Coconut-Curry Tofu Kebabs Recipe

Cook Time: 20 minutes

Grilled Tofu Kebabs

This recipe yields 4 servings. It features marinated tofu grilled to perfection, served with your favorite chutney for dipping.

Ingredients

• 1 (14-ounce) package extra-firm tofu, drained
• 1/4 cup Greek yogurt
• 1/4 cup canned coconut milk
• 2 tablespoons vegetable oil
• 1 serrano pepper, seeded (if desired) and minced
• 1 tablespoon honey
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 4 teaspoons curry powder
• 1/2 teaspoon salt
• Oil for grilling
• Cilantro chutney or desired-flavor chutney, for serving

Directions

Step 1: Cut the tofu lengthwise into 8 (1/2-inch thick) rectangles. Place the tofu between several layers of paper towels and weigh it down with a heavy pan. Let it sit for about 30 minutes to remove excess liquid.

Step 2: In a small bowl, whisk together the Greek yogurt, coconut milk, vegetable oil, minced serrano pepper, honey, garlic, ginger, curry powder, and salt.

Step 3: Place the tofu and yogurt marinade in a large resealable bag. Seal the bag and gently turn it to coat all the tofu pieces with the marinade. Chill in the refrigerator for at least 30 minutes or up to 24 hours for maximum flavor.

Step 4: Preheat your grill to low heat (225F to 250F / 107C to 120C). Make sure to generously oil the grill grates 4 times. This is essential to prevent the tofu from sticking during grilling.

Step 5: Remove the tofu from the marinade, allowing any excess marinade to drip off. Reserve the marinade for later use. Thread the tofu onto skewers, threading the pieces lengthwise.

Step 6: Place the tofu kebabs on the grill. Cover and grill for 20 minutes, turning halfway through. In the last 3 minutes of grilling, generously brush the tofu with the reserved marinade.

Step 7: Serve the kebabs hot with chutney for dipping.

Cooks Note

If you're using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.

Nutrition Facts (per serving)

• Calories: 249
• Total Fat: 20g (25% DV)
• Saturated Fat: 4g (22% DV)
• Cholesterol: 1mg (0% DV)
• Sodium: 313mg (14% DV)
• Total Carbohydrate: 10g (4% DV)
• Dietary Fiber: 3g (9% DV)
• Total Sugars: 6g
• Protein: 13g (25% DV)
• Vitamin C: 5mg (5% DV)
• Calcium: 319mg (25% DV)
• Iron: 3mg (17% DV)
• Potassium: 261mg (6% DV)

*Percent Daily Values (DV) are based on a 2,000-calorie diet. Your daily values may vary depending on your individual calorie needs.

The Story Behind Grilled Coconut-Curry Tofu Kebabs

Grilled Coconut-Curry Tofu Kebabs represent a modern fusion of Asian culinary traditions with contemporary plant-based cooking. While skewered dishes have existed for centuries across various cultures, the combination of coconut milk and curry spices with tofu reflects an inventive twist inspired by Southeast Asian flavors. The use of tofu as a primary protein underscores the growing global interest in vegetarian and vegan alternatives, particularly in the 21st century, when such adaptations began appearing on international menus.

Regional Variations

This dish draws inspiration from South and Southeast Asia, where coconut milk, curry, and fresh chilies are staples. In regions such as Thailand and Malaysia, marinating proteins in coconut-based sauces is common, though traditionally applied to seafood, chicken, or beef. When prepared with tofu, local variations may include lemongrass, kaffir lime leaves, or turmeric to enhance the aromatic profile. Street food versions in urban areas often incorporate skewers grilled over charcoal, producing a subtle smoky flavor that complements the rich, creamy marinade.

What Sets It Apart

Unlike standard grilled tofu or simple vegetable skewers, these kebabs feature a creamy, spiced coconut-curry marinade that deeply infuses the tofu, offering a balance of sweet, savory, and mildly spicy notes. Compared to Indian paneer tikka or Japanese yakitori, which focus on cheese or meat, this dish emphasizes plant-based protein with layered tropical flavors. The addition of serrano pepper and honey creates a unique sweet-heat profile, distinguishing it from other skewered preparations that rely solely on salt, soy, or chili flavors.

Typical Serving Contexts

Grilled Coconut-Curry Tofu Kebabs are versatile and can be served in a variety of settings. They are popular as appetizers or main dishes at summer barbecues, casual dinners, and vegetarian-friendly gatherings. In restaurants, they are often paired with chutneys, jasmine rice, or lightly pickled vegetables to complement the richness of the coconut-curry marinade. Additionally, they appear in street food festivals or farmers markets where quick, flavorful, and plant-based meals are in demand.

Interesting Facts

• The tofu used in this recipe is extra-firm, which allows it to retain shape and absorb flavors without falling apart on the grill.
• Marinating tofu for at least 30 minutesand up to 24 hoursensures a deep infusion of coconut and curry flavors, a technique inspired by traditional Asian slow-marinating methods.
• Coconut milk not only adds flavor but also helps achieve a golden, slightly caramelized surface when grilled.
• The dish reflects a global culinary trend of reimagining classic regional flavors for plant-based diets, blending health-conscious eating with bold spices.
• Using skewers for tofu is both practical and visual, allowing for an attractive presentation that mimics traditional meat kebabs, making it appealing even to non-vegetarians.

FAQ about Grilled Coconut-Curry Tofu Kebabs Recipe