Tandoori Skewers With Apricot Chutney
- 1 tablespoon sugar
- 1 1/4 teaspoons sweet curry powder
- 1 pound firm tofu drained, and cut into 32 one-inch cubes
- 1/4 cup apricot jam
- 1 tablespoon finely-chopped onion
Place 8 wooden skewers in shallow bowl and add water to cover (to keep skewers from burning).
While skewers soak, mix sugar, 1 teaspoon curry powder and 1/4 teaspoon salt in small bowl. Rub spice mixture over tofu cubes to coat. Drain skewers. Thread tofu onto damp skewers.
Lightly coat nonstick pan with cooking spray and heat over medium-high heat. Cook skewers, turning as necessary, until golden brown on each side, about 4 minutes.
Meanwhile, in small bowl, mix apricot jam, remaining 1/4 teaspoon curry powder, onion and salt to taste.
Place 2 skewers on each plate and serve with apricot chutney.
This recipe yields 4 servings.
Per Serving: 133 Cal; 6g Prot; 4g Total Fat (0 Sat. Fat); 19g Carb.; 0mg Chol; 50mg Sod.; 1g Fiber.
This tandoori is delicious with cooked quinoa and a simple salad of shredded carrots and cabbage, sprinkled with golden raisins.