Vegan Tandoori Tofu Skewers with Yogurt Sauce

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

subheading: For the sauce:

¼ cucumber, diced

1½ tablespoons chopped fresh mint

1½ tablespoons chopped fresh dill

¾ cup unsweetened, plain vegan yogurt

½ teaspoon salt

subheading: For the marinade:

¼ cup unsweetened, plain vegan yogurt

1 large red chili pepper, stemmed

1 garlic clove

1 teaspoon coriander

1 teaspoon turmeric

1 teaspoon cinnamon

1 teaspoon salt

1 star anise pod

1½ tablespoons tomato paste

1 tablespoon peanut oil

subheading: For the skewers:

14 ounces tofu

1 lemon cut into wedges, for garnish

Directions at vegnews.com

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