Tandoori Tofu
Tandoori Tofu takes humble tofu and gives it the full tandoori treatment—a creamy, boldly spiced marinade packed with warming spices, fresh ginger, garlic, and lemon. Roasted alongside sweet peppers and onions until everything is caramelized and slightly charred around the edges, it’s the kind of meal that makes you wonder why you ever settled for bland tofu in the first place!
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Ingredients & Inspiration
Traditional Indian tandoori dishes are known for their vibrant colour, smoky flavour, and aromatic spice blends. While they’re often cooked in a blazing-hot clay tandoor oven, this easy oven-roasted version delivers those same bold flavours right from your kitchen.
The star of the show is a homemade tandoori masala blend made from pantry spices you likely already have on hand. Coriander, cumin, paprika, ginger, turmeric, cinnamon, cardamom, and a touch of cayenne create a deeply savoury, warming spice mix that transforms a simple block of tofu into something seriously crave-worthy.
For the marinade, the masala blend gets mixed with vegan sour cream or plain dairy-free yogurt, fresh garlic, ginger, lemon juice, chickpea flour, and a touch of maple syrup. The result is a thick, creamy coating that clings beautifully to the tofu and vegetables as they roast.
You’ll need:
Tandoori Masala Blend
- 2 tbsp granulated garlic (or 1 tbsp garlic powder)
- 2 tbsp ground coriander
- 1½ tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp ground ginger
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp cardamom
- ½ tsp cayenne (or 1 tsp Indian chili powder)
Tofu, Veggies & Marinade
- 1 (454g) block extra-firm tofu
- 2 tbsp tandoori masala blend
- ½ tsp turmeric
- 1 tbsp paprika
- 3 tbsp neutral oil
- 1 cup vegan sour cream or plain unsweetened yogurt
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2–3 tbsp lemon juice
- 2 tsp maple syrup
- 1 tbsp chickpea flour
- ¾ tsp salt
- Pinch red chili flakes
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 1 onion, cut into large slices
- cilantro, for serving
Why You Need to Make Tandoori Tofu
- It’s packed with bold, complex flavour from a simple homemade spice blend.
- The marinade doubles as a sauce, coating every bite of tofu and veggies.
- It’s naturally vegan, high in protein, and meal-prep friendly.
- Roasting everything on one tray means minimal cleanup.
- It tastes like something you’d order at a restaurant but is surprisingly easy to make at home.
- It’s endlessly customizable depending on whatever vegetables need rescuing from your fridge.
How to Make Tandoori Tofu
Instructions
- Press the tofu for at least 20–30 minutes to remove excess moisture. Once pressed, cut it into bite-sized cubes.
- In a small pan, warm the oil over medium heat. Add the tandoori masala blend, turmeric, and paprika. Stir continuously for about 20–30 seconds until fragrant. This quick bloom helps wake up the spices and deepens the flavour of the marinade.
- Transfer the bloomed spices and oil to a large mixing bowl. Add the vegan sour cream or yogurt, garlic, ginger, lemon juice, maple syrup, chickpea flour, salt, and chili flakes. Whisk until smooth and fully combined.
- Add the cubed tofu, bell peppers, and onion to the bowl. Gently toss everything until evenly coated. Allow to marinate for at least 30 minutes, or up to 4 hours for maximum flavour.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the tofu and vegetables into an even layer. Roast on the middle rack for 30–35 minutes, tossing halfway through cooking.
- For extra charred, restaurant-style edges, place the tray under the broiler for 2–3 minutes at the end of cooking. Keep a close eye on it—those gorgeous crispy edges appear quickly.
The Tan-do’s and Tan-don’ts
Tan-do
- Make your own masala blend: You probably already have most of the spices sitting in your pantry, and making your own blend allows you to adjust the heat level exactly to your liking.
- Roast whatever veggies you love: Bell peppers and onions are classic companions, but cauliflower, zucchini, mushrooms, broccoli, sweet potatoes, or even Brussels sprouts all work beautifully with these flavours.
Tan-Don’t
- Don’t skip pressing the tofu: Seriously. This is non-negotiable. Pressing removes excess water so the tofu can actually absorb the marinade instead of diluting it. A watery tofu leads to a watery marinade, and nobody wants that.
Tandoo-it
This Tandoori Tofu proves that tofu doesn’t have to be boring, bland, or merely tolerated. With a creamy, spice-packed marinade and plenty of roasted vegetables, every bite is bursting with flavour, colour, and just the right amount of heat. Whether you’re meal prepping for the week, stuffing it into wraps, piling it over rice, or eating it straight off the baking tray while pretending you’re “just taste-testing,” this recipe is guaranteed to spice things up.
If you enjoyed this recipe you might also love my Tandoori Tofu Casserole!
Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!
Tandoori Tofu
Ingredients
Method
- Press the tofu for at least 20–30 minutes to remove excess moisture. Once pressed, cut it into bite-sized cubes.
- In a small pan, warm the oil over medium heat. Add the tandoori masala blend, turmeric, and paprika. Stir continuously for about 20–30 seconds until fragrant. This quick bloom helps wake up the spices and deepens the flavour of the marinade.
- Transfer the bloomed spices and oil to a large mixing bowl. Add the vegan sour cream or yogurt, garlic, ginger, lemon juice, maple syrup, chickpea flour, salt, and chili flakes. Whisk until smooth and fully combined.
- Add the cubed tofu, bell peppers, and onion to the bowl. Gently toss everything until evenly coated. Allow to marinate for at least 30 minutes, or up to 4 hours for maximum flavour.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the tofu and vegetables into an even layer. Roast on the middle rack for 30–35 minutes, tossing halfway through cooking.
- For extra charred, restaurant-style edges, place the tray under the broiler for 2–3 minutes at the end of cooking. Keep a close eye on it—those gorgeous crispy edges appear quickly.
