I recently saw a post on vegetable tikka in a food blog that I follow, though not WFPB. And had an irresistible urge to have it. So, I asked Hari if he could prepare a WFPB version of it. He told me that he did not have the proper skewers to prepare it – but promised to improvise. I am not usually fond of tikkas as these are normally served at cocktail parties. And, invariably, only paneer (cottage cheese) tikkas are on offer. But I tasted the ones prepared by Hari and immediately fell in love. He explained that the trick lies in preparing the marinade. And he had done a wonderful job of it, bless him. And converted me to an undying fan of this delicious dish.

Ingredients
200 gms tofu , cubed
1 green capsicum, cut into medium sized chunks
2 medium sized tomatoes, cut into medium sized chunks
1 onion, cut into chunks
(Or use any other vegetable of your choice)
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tsp red chilli powder
1/2 tsp garam masala powder
2 tbsp vegan yogurt
1 tsp chickpea flour (or cornflour)
Salt to taste
Method
Put all the ingredients in a bowl
Mix well and set aside for about an hour
Pre-heat the oven at 250 degrees C
Skewer the pieces of vegetables and tofu, alternating the different varieties
Place in the oven for 10 minutes (or till browned), turning over once in between so that all sides are evenly cooked
Remove from oven and serve with green chutney
Enjoy!