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Janelle Carss

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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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 4 hours
Total Time 4 hours 50 minutes
Servings: 4 serving
Course: Dinner, Main Course
Cuisine: Indian
Ingredients Method Video

Ingredients
  

  • 1 454g block extra firm tofu, pressed
  • 1 red bell pepper, cut into large chunks
  • 1 yellow bell pepper, cut into large chunks
  • 1 onion, thickly sliced
  • cilantro, for serving
Tandoori Masala Blend
  • 2 tbsp granulated garlic (sub 1 tbsp garlic powder)
  • 2 tbsp ground coriander
  • 1½ tbsp ground cumin
  • 1 tbsp paprika (regular or smoked)
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground cardamom
  • ½ tsp cayenne (sub 1 tsp Indian kashmiri chili powder)
Tandoori Marinade
  • 2 tbsp tandoori masala
  • 1 tbsp paprika (regular or smoked)
  • ½ tsp ground turmeric
  • 3 tbsp neutral oil
  • 1 cup vegan sour cream or plain yogurt
  • 3 cloves garlic, minced
  • 1" chunk fresh ginger, grated
  • 2 to 3 tbsp lemon juice
  • 2 tsp maple syrup
  • 1 tbsp chickpea
  • ¾ tsp salt
  • pinch of red chili flakes

Method
 

  1. Press the tofu for at least 20–30 minutes to remove excess moisture. Once pressed, cut it into bite-sized cubes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Video