Go Back
Juicy Vegan Tandoori Tofu Recipe
Ben Carraoli

Juicy Vegan Tandoori Tofu Recipe

I recently made this juicy vegan tandoori tofu, and honestly, I couldn’t stop going back for seconds. The bold spices, smoky aroma, and perfectly marinated tofu made it feel like a restaurant-style dish at home.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 400 g firm tofu
  • 1 cup thick dairy-free yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons oil
  • 3 garlic cloves minced
  • 1 tablespoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon paprika or Kashmiri chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon salt
  • 1 teaspoon chili powder optional
  • Fresh cilantro for garnish

Method
 

  1. Start by pressing the tofu to remove excess water, which helps it absorb the marinade better. Cut it into even cubes or slices for uniform cooking. The drier the tofu, the better it holds flavor.
  2. In a bowl, mix yogurt, lemon juice, oil, garlic, ginger, and all spices until smooth. The marinade should be thick enough to coat the tofu well. Taste and adjust seasoning if needed.
  3. Add tofu pieces to the marinade and gently coat them on all sides. Let it sit for at least 20–30 minutes for better flavor absorption. If you have time, marinate longer for deeper taste.
  4. Heat a pan over medium heat and add the marinated tofu pieces. Cook until all sides are golden and slightly crispy. You can also bake or air-fry for a healthier option.
  5. Once cooked, remove from heat and sprinkle fresh cilantro on top. Serve hot for the best flavor and texture. Pair it with your favorite sides for a complete meal.

Notes

  • I always press tofu longer to get a firmer texture and better flavor absorption.
  • I prefer marinating overnight when I have time—it tastes much richer.
  • I like adding a pinch of smoked paprika for that restaurant-style smoky taste.
  • I cook on medium heat to avoid burning the spices while still getting a crisp edge.
  • I sometimes brush extra marinade while cooking for more juiciness.