Ingredients:

  • 1 lb cauliflower florets
  • 1 lb potatoes, peeled and cubed
  • 300g bell peppers, red and yellow
  • 200g red onions, cut into petals
  • 8 oz extra-firm tofu, cubed
  • 8 oz mushrooms
  • 1/2 cup thick Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tbsp vegetable oil
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a pot of salted water to a boil. Add cauliflower and potatoes and boil for 5-7 minutes until fork-tender but not mushy.
  2. Drain vegetables immediately and rinse with cold water. Pat completely dry with paper towels.
  3. In a large bowl, whisk together Greek yogurt, lemon juice, ginger-garlic paste, oil, Kashmiri red chili powder, garam masala, cumin powder, salt, and black pepper until smooth.
  4. Toss the parboiled potatoes and cauliflower, raw bell peppers, onions, tofu, and mushrooms into the marinade until evenly coated.
  5. Cover and refrigerate the marinated vegetables for at least 1 hour.
  6. Preheat oven to 425°F (220°C) or heat an outdoor grill to medium-high.
  7. Thread the vegetables onto skewers, alternating colors.
  8. Place skewers on the grill or baking sheet and cook for 15-20 minutes, turning halfway through, until blackened char spots appear.