Tandoori Tofu Tikka

Tandoori Tofu Tikka

Normally I would ask my hubby to cook the Tikka on the grill but it is impossible (at least in the midwestern US) to use the grill in the winter. But cravings don’t stop with the weather. In fact, the Tikka works out great for cold weather as it has the flavor and the heat. Normally, you would see this dish on menus with either Chicken or Lamb or Paneer but Tofu with vegetables comes out yummy as well. 

Over time I have started using a three-step process. Marinade – Cook – Bake. The marination adds the flavor inside and out. The cooking makes sure the vegetables and tofu are cooked in the marinade gravy for flavor. The baking or grilling adds the charred or crispness to the tikka. Yes, you can bake the tikka directly but as different ingredients cook differently, you may end up with something not cooked if you grill or bake directly. 

1 tbsp garlic; grated (Approx. 3 grated garlic cloves)
2 cups green bell pepper; chopped chunks
2 cups cauliflower florets
1 tbsp ginger; grated
1 medium-sized onion; quarter out and peel layers
1 serrano pepper; finely chopped
2 5.3 oz or 300 grams of soy yogurt; unsweetened and unflavored
3 tbsp Tandoori Masala
2 tbsp Liquid Aminos (Adjust to taste)
1/2 pack firm tofu; drained, pressed; cubed (* I use this Tofu Press)

1. In a mixing bowl, add the grated ginger, serrano pepper, grated garlic, liquid aminos, yogurt, and tandoori masala.
2. Whisk the ingredients into a smooth batter.
3. Add onions, cauliflower, and green bell peppers to the batter.
4. Mix well so the vegetables are coated evenly with the batter.
5. Add tofu to the mix and gently coat tofu to avoid breaking.
6. Transfer the ingredients to a non-metallic bowl or container for marination. I suggest using a large Ziploc bag, in case of leftovers.
7. Marinate for 5-7 hours in the refrigerator.
8. In the meantime, preheat oven to 400 F and place parchment paper on a flat baking tray or dish.
9. Heat a medium or large skillet on medium heat. With the help of tongs take marinated vegetables and tofu, place them on the heated skillet. Don’t add the leftover marinade to the skillet. 
10. After 5 mins flip vegetables and tofu. Let them cook for another 5 mins.
11. Transfer the contents of the skillet to the baking tray and spread them around for even cooking. 
12. Place the baking tray in the preheated oven. Bake for 7-10mins or until tofu is light brown or to your desired crispness. 
11. Flip them again and bake for 7 mins and you should notice vegetables and tofu turning light brown. You can bake it longer to your desired crispness.
11. Enjoy tofu tikka as an appetizer with green chutney.

Print Friendly, PDF & Email

2 thoughts on “Tandoori Tofu Tikka”

  1. Oh yum! This sounds so delicious. I’m so happy that I found your website 🙂 I’m a huge fan of Indian food, so it’s great to finally find an authentic, but also WFPBNO resource 😀 the only vegan Indian blog I had found before used lots of oil, so it’s so great that you do what you do. I’ll have to try making this soon, I used to love tandoori tikka at Indian restaurants before, sadly not with tofu back then, so I’m happy that you’ve given me this recipe now 🙂 Wishing you a wonderful day! And thank you so much for making your website and sharing <3

Leave a Reply


Enjoy this blog? Please spread the word :)

Follow by Email