top of page
Search

Juicy Vegan Tandoori Tofu


Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Indian Recipes Juicy Vegan Tandoori Tofu

When I crave flavour that hits all the senses, this is what I make. It’s smoky, tangy, and alive with spice, the kind of aroma that fills the kitchen before the first bite even reaches your fork. Golden cubes of tofu catch the heat just enough to char at the edges, coated in a sunset red tandoori marinade, and finished with a cooling drizzle of vegan mint chutney and bright pink onions. Every bite has crunch, creaminess, and spice in perfect rhythm. It’s vibrant, satisfying, and the kind of vegan Indian recipe that turns a casual meal into a small celebration at home.


As the tofu chars and the chutney cools on the counter, you can almost feel the energy shift, suddenly it’s not just dinner, it’s an experience. Each forkful gives crunch, creaminess, and a whisper of smoke that keeps you reaching for more. This is one of those vegan Indian recipes that turns a weekday meal into something memorable, the kind of dish that makes you stop and smile halfway through. It’s a small transformation in a bowl, turning simple ingredients into something layered and deeply comforting. This is vegan comfort food with character, bold enough for gatherings, easy enough for an evening at home, and beautifully suited to both vegan recipes and lacto vegetarian recipes.

Recipe:

Serves: 4

  • Prep time, 20 minutes, (At least 20 minutes marinating)

  • Cook time, 15 minutes

  • Total time, 55 minutes


Ingredients:

For the quick pink onions

  • 1 medium red onion, thinly sliced

  • 1 tbsp lemon juice

  • 1 tbsp white vinegar

  • Pinch of sea salt

  • Pinch of sugar


For the tandoori tofu

  • 700 g firm tofu, drained and pressed

  • 150 g thick vegan yogurt

  • 1 tbsp lemon juice

  • 1 tbsp neutral oil

  • 2 tsp ginger garlic paste

  • 2 tsp tandoori masala powder

  • 1 tsp Kashmiri chilli powder (for colour and gentle heat)

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp turmeric

  • ½ tsp garam masala

  • ¾ tsp fine sea salt


For the green chutney

  • 40 g fresh coriander leaves and tender stems

  • 10 g fresh mint leaves

  • 1 small green chilli, deseeded for mild heat

  • 1 small clove garlic

  • 2 tbsp lemon juice

  • 4 tbsp vegan yogurt

  • 1 tbsp water (plus more to loosen if needed)

  • Pinch of sugar

  • Pinch of salt


To finish

  • 1 tbsp chopped coriander

  • Lemon wedges for serving




Method:

  1. Combine the sliced onion, lemon juice, vinegar, salt, and sugar in a small bowl. Give it a gentle scrunch with your hands, it should start to soften and turn a delicate pink. Set aside while you prepare the tofu.


  2. Drain the tofu and press it gently between kitchen paper to remove moisture. Cut it into even cubes (around 3 cm each) so they roast evenly.


  3. In a large bowl, whisk together the vegan yogurt, lemon juice, oil, ginger garlic paste, tandoori masala, Kashmiri chilli, cumin, coriander, turmeric, garam masala, and salt until smooth and fragrant. Add the tofu cubes and gently toss until every piece is coated. Let it marinate for 20 minutes at room temperature, or longer in the fridge if you have time.


  4. While the tofu marinates, blend all the chutney ingredients, coriander, mint, chilli, garlic, lemon juice, vegan yogurt, water, sugar, and salt, until creamy and bright green. Taste and adjust salt or lemon for balance, then chill.


  5. Preheat the oven to 220°C (fan 200°C) or heat a grill to high. Line a baking tray with foil and place a wire rack on top. Arrange the marinated tofu in a single layer so each cube has space to brown.


  6. Roast or grill for 12–15 minutes, turning once halfway through. The tofu should be slightly charred and caramelised on the edges but soft in the middle. For an extra smoky touch, grill for another minute right at the end.


  7. Transfer the tofu to a serving bowl. Drizzle the green chutney generously over the top, scatter with chopped coriander, and nestle the pink onions around the edges. Serve immediately with warm lemon wedges, the squeeze of juice brings everything to life.



Additional Tips:

  • Pressing the tofu helps it soak up flavour and brown beautifully, even 10 minutes makes a difference.


  • Use a wire rack to let hot air circulate so your tofu crisps evenly.


  • For a richer chutney, add a spoonful of coconut cream before blending.


  • Swap tofu for tempeh or paneer (for lacto vegetarian recipes), just reduce the cooking time slightly.


  • Pair it with warm vegan rotis or fluffy basmati rice and explore more flavour pairings at Plantiful Palate.


Alternative Cooking Methods:

  • Air fryer: Cook marinated tofu at 200°C for 10–12 minutes, shaking once midway through.


  • Griddle pan: Sear tofu on medium-high heat for 2–3 minutes per side until golden and slightly crisp.


  • Skillet glaze: Add 2 tbsp water and leftover marinade to the pan, tossing until the tofu is glossy and coated.


Allergy information / alternatives:

  • Gluten free: Naturally gluten free (check your spice mix for additives).


  • Nut free: Free from nuts, confirm your yogurt brand if necessary.


  • Soy free: Substitute tofu for cauliflower florets or chickpea tofu.



Nutritional Information (per serving):

  • Calories: 310

  • Protein: 23 g

  • Carbohydrates: 12 g

  • Fat: 19 g

  • Sugar: 5 g

  • Salt: 1.2 g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.


For more bold vegan recipes and quick vegan Indian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based Indian dishes at home that are easy, accessible, and full of flavour.


Vegan Tandoori Tofu FAQs


❓ How do I get a perfect tandoori char without drying the tofu?

Use high heat and minimal turning. A quick blast under the grill at the end adds that restaurant-style char without losing tenderness.


❓ Can I make this vegan Indian recipe ahead of time?

Yes. Marinate the tofu overnight and refrigerate. Bring to room temperature before roasting for the best texture.


❓ How do I make my green chutney extra vibrant?

Use cold ingredients and blend quickly to keep the herbs fresh. A splash of lemon juice locks in the colour.


❓ What sides go best with tandoori tofu?

Serve with naan, vegan rotis or basmati rice, and maybe a simple cucumber raita or chickpea salad. Find more pairing ideas at Plantiful Palate.


❓ Is this good for lacto vegetarian recipes?

Yes. Simply swap tofu for paneer and use dairy yogurt in both the marinade and chutney.


❓ Can I make this vegan Indian recipe spicier?

Of course! Add more chilli to the marinade or chutney, or sprinkle with chilli flakes before serving.


❓ How long do the chutney and onions last?

Chutney keeps for 3 days in the fridge, while the onions stay crisp and tangy for up to 5.


❓ Can I cook this without an oven or grill?

Yes. A hot griddle pan or air fryer gives great results, just keep turning for even caramelisation.




If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.




Copyright

We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.


Disclaimer

**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.











bottom of page