These tofu kebabs are marinated in a curry and serrano-spiced coconut milk marinade, skewered, and grilled for a delicious vegetarian summer dinner. Serve with cilantro chutney for dipping.
Ingredient:
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 grill
cilantro chutney or desired-flavor chutney, for serving
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