Tamarind Dipping Sauce: In small saucepan, soak tamarind pulp in hot water for 5 minutes; add sugar, turmeric, cloves and cayenne and bring to boil. Cover, reduce heat to low and simmer for 3 minutes. Press through sieve into bowl. Let cool; stir in garlic. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Meanwhile, in nonstick skillet, heat half of the oil over medium heat; fry onions, garlic, ginger, salt, cumin, coriander, turmeric and cayenne, stirring occasionally, until onions are softened, about 5 minutes; set aside.

In food processor, blend tofu with egg and coriander; pulse in half of the onion mixture, the bread crumbs and lemon juice to make stiff paste. Stir in remaining onion mixture. With damp hands, form about 1/3 cup (75 mL) of the mixture into ¾-inch (2 cm) wide log around each of 8 medium wooden skewers, leaving one end of skewer uncovered to use as handle. (Rinse hands between skewers to make forming easier.) Brush kebabs all over with remaining oil; sprinkle with paprika.

Place on greased grill over medium heat; close lid and grill, turning once, until firm and golden, about 10 minutes. Serve with dipping sauce.