Tandoori Tofu is a veganized version of Tandoori Chicken, a classic Indian dish. It’s bursting with flavor, takes minimal work to make, and is so addictive. This BAKED Tandoori Tofu dish is perfect for marinading the night before and throwing it in the oven the next day – hassle free.
What’s the best kind of tofu to use?
There’s a variety of tofu out there that you can use for many different recipes. Whenever I’m baking or air frying tofu to get that crispy texture, I ALWAYS use extra firm tofu. It’s the best kind of tofu to use for dishes where it’s the meat substitute. You’ll have to use a tofu press or heavy object to remove the extra moisture to get the best result.
Do I have to bake it?
If you want this to be completely oil free, then you can bake it or air fry it – either way works really well. If you are not concerned about making this oil free, then you can pan fry it as well.
How long should I marinate this for?
For best results, I always leave it marinated overnight (sometimes even longer). The longer you leave it in, the more flavorful it will be. Minimum you should keep it marinated is around 4-5 hours though.
Can I make this recipe without skewers?
Yes, of course. You don’t need to use the skewers if you don’t want. Just place all the tofu on a baking sheet lined with nonstick parchment paper and bake for the same amount of time.
How to get that extra crispy texture
If you’re looking for an extra crispy texture on your tofu, then broil on high for about 5-10 minute AFTER it’s done baking.
Vegan BAKED Tandoori Tofu
- 12 oz extra firm tofu
- 1 cup dairy free yogurt
- 2 tbsp ginger garlic paste
- 1.5-2 tsp red chili powder (preferably Kashmiri)
- 1 tbsp lemon juice
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1 tsp tandoori masala
- Salt to taste
- Red beet food coloring
- 1 onion - cubed
- 1 bell pepper - cubed
Start by pressing your tofu to remove all the moisture - you need to do this step if you want crispy tofu
Cut your tofu into small cubes and transfer to a bowl
In a bowl, add the remaining ingredients (minus the onions and bell pepper). Mix well to ensure everything is completely combined.
Add the cut tofu and mix until all the tofu is covered in the tandoori mixture.
Marinate for 5-6 hours or overnight (best is overnight)
Start assembling your skewers by adding a combination of tofu, cubed onion, and cubed bell peppers
Transfer the skewers to the baking sheet and bake for 30-35 minutes
Squeeze a lime over the tofu and serve immediately