Griddled Vegetable Skewers with Rogan Josh Sauce

Tideford Organics

Grilled vegetable skewers

Tofu and pepper skewers served with a Rogan Josh sauce. Delicious!


  1. 1 red, 1 green + 1 yellow pepper, cut into 2cm chunks
  2. 2 red onions, cut into wedges
  3. 8 button mushrooms
  4. 1 pack of firm tofu, cut into 2cm cubes
  5. 2 tbsp sunflower oil
  6. 2 x pots of Tideford Organics Vegan Rogan Josh
  7. 280g of Basmati rice
  8. 200g peas
  9. 10g of nigella seeds


  • Place the peppers, onion, mushrooms + tofu in a bowl. Add 2 tbsp of sunflower oil and half of one of the pots of Rogan Josh. Cover + marinade for at least 2 hours or overnight.
  • After marination make up 8 small skewers with alternate vegetables + tofu.
  • Rinse the basmati rice and season to taste. Cook as per the pack instructions adding the peas + nigella seeds for the final 5 minutes of cooking. Drain and keep warm.
  • Warm the remaining Rogan Josh sauce either in a pan or simply microwave.
  • Oil and season a griddle pan and heat. Add the skewers + turn until all sides are well browned.
  • Serve on a bed of the warm rice and topped with the remaining Rogan Josh sauce.
    Alternatively you can use the griddled vegetables to fill gluten-free chipatis.

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