Grilled Vegan Skewers with Indian-Spiced Lime Coconut Yogurt Sauce
Serves: 2 skewers
  • Half a lime, squeezed for juice
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • Pinch ground cumin
  • ¼ teaspoon fresh minced ginger root
  • 1 8-ounce container So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt)
  • 7 ounces extra-firm Wildwood tofu, cut into 6 large cubes
  • 6 butternut squash cubes
  1. Hand mix lime juice and all spices into the yogurt in a small bowl. Set aside for brushing onto skewers while grilling them. Use a silicone pastry brush.
  2. Roast the squash cubes in 450ºF oven for 30 minutes. When the squash is done, remove from oven, and wet your wood skewers (2) first, to avoid burning.
  3. Thread the tofu cubes and butternut squash, alternating them for a total of 6 cubes per stick. Heat up your stove top grill pan, begin grilling skewers, then brush the yogurt sauce onto them. Turn them a quarter turn every other minute, to avoid over cooking any side. Baste the sauce on as needed when you turn them. Serve on a Japanese style plate if you have one, and you may put extra sauce in a mini dish on the corner of the plate.
Recipe by Go Dairy Free at