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Home » Recipes » Easy Vegan Side Dishes

Published: Apr 25, 2022 by Jim Mee Sha · This post may contain affiliate links · 1 Comment

Crispy Vegan Tandoori Tofu (baked/pan-fried)

Jump to Recipe

These tandoori tofu cubes are marinated in a flavorsome, rich sauce, then baked to perfection. Crispy, aromatic, and delicious with a hint of spice, they are seriously addictive. Even non-vegans will love this incredible recipe! 

Love tofu? Check out my gochujang tofu or Thai basil tofu next!

Dipping a tofu cube into the mint chutney with a glass of water beside.

Tandoori chicken is an extremely popular Indian dish often found in “mamak” (an Indian Muslim restaurant) here in Malaysia. After a few attempts at veganising this dish, I finally had successfully recreated this dish using tofu. And it might taste even better than traditional ones! 

Jump to:
  • 🤔What is tandoori 
  • 💚Why you will love this recipe 
  • 🌶What you will need 
  • 📃Ingredients notes and substitutions 
  • 🔪How to make 
  • ✔Helpful tips 
  • 🍚How to serve
  • ❔Commonly asked questions
  • 🍽More vegan Asian tofu recipes
  • 📖 Recipe

🤔What is tandoori 

Tandoori is an Indian cooking method that involves roasting food (usually chicken) in a cylindrical clay oven known as tandoor over a charcoal fire. The chicken is usually marinated in a mixture of yogurt and spices like chili powder, turmeric, and coriander for hours before cooking. A few drops of red food dye are also sometimes added to give the tandoori chicken its distinctive red hue. 

Tofu works amazingly well as a substitute for chicken in this recipe, and we will be using unflavored plant-based yogurt in place of regular ones to make this recipe vegan.

Instead of using a tandoor for cooking (which is incredibly hard to find), we will be baking them in the oven! Instructions are also provided for pan-frying or cooking them in an air fryer.

💚Why you will love this recipe 

  • Aromatic and jam-packed with Asian flavors - Various spices and spice blends are used in the marinade to season the tofu properly. 
  • Healthier than takeout - This tandoori tofu is perfectly crispy and yum, and is baked instead of fried. This dish is significantly lighter and lower in calories than most Indian takeout dishes. 
  • Easy to make - Although this recipe calls for a few different spices, it is pretty easy to prepare. All you have to do is marinate your tofu and bake them! 
  • Super-versatile - You can serve tandoori tofu with rice or noodles or in Indian flatbreads like naan and vegan roti. 

🌶What you will need 

Ingredients needed like garlic, ginger, tofu, salt, yogurt, and spices on a grey background.

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📃Ingredients notes and substitutions 

  • Tofu - Make sure to use extra-firm tofu that has been drained and pressed beforehand. I like using a tofu press, but you could also press tofu without it by stacking something heavy on top. Do check out this post on how to press tofu if you are unsure how to do so. 
  • Yogurt - Any unflavored plant-based yogurt will work in this recipe. You could even use regular greek yogurt if not vegan. 
  • Lemon juice - You can use lime juice instead. 
  • Chili powder - I am using Kashmiri chili powder as it is more vibrant in color. You can use regular chili powder in place or substitute it with equal amounts of paprika powder to make this recipe spice-free. 
  • Garam masala - A popular Asian spice blend, usually used in Indian dishes.
    • I do not recommend leaving it out, as it gives tandoori tofu tons of flavor. 
    • You can find it in most groceries or Asian/Indian markets. I usually get my garam masala online. 

🔪How to make 

Here is a quick rundown of the steps involved in making tandoori tofu. The full detailed instruction will be in the recipe card below. 

Make the marinade by combining all ingredients needed. Toss in tofu and let it marinate for 30 minutes or up to 2 hours. 

Collage showing tandoori sauce and marinating tofu in sauce in a bowl with a fork beside.

You can now choose to bake, air fry, or pan-fry your tofu. (Again, cooking instructions will be provided in the recipe card!) 

Collage showing before and after baking tofu cubes on a lined baking sheet.

✔Helpful tips 

  • Make sure to use extra-firm tofu that has been drained and pressed beforehand to yield crispy tofu. The next best substitute is firm tofu; medium and soft ones simply will not work. 
  • You can choose to marinate tofu overnight in the fridge the day before. 
  • This dish is moderately spicy. To reduce the spice level, you could substitute parts or all chili powder with paprika. 
  • Leftover tandoori tofu will last in the fridge for 4 days in an airtight container. 

🍚How to serve

  • Rice - The best way to serve these flavorful tandoori tofu cubes is with some freshly steamed rice, be it white, brown, or basmati. I also love making this chickpea pulao to pair with this dish. For a lower-carb option, use cauliflower or broccoli rice instead. 
  • Noodles - You can simply pair them with some boiled noodles, but I like making this Bami goreng or this Malaysian mee Siam. 
  • Indian flatbread - Naan, roti, and paratha are some fantastic choices. 
  • Other Indian dishes - For a scrumptious Indian-inspired feast, cook up some other Indian dishes like soya chunks masala or this vegetable Mandras curry. 
Tandoori tofu arranged on a baking paper with mint chutney in a background.

❔Commonly asked questions

Is this tandoori tofu spicy?

The spice level will vary depending on the kind of chili powder used, but this tandoori tofu is generally moderately spicy and is tolerable by most. To reduce the spiciness of this dish, substitute parts of the chili powder with paprika.

🍽More vegan Asian tofu recipes

  • Chinese Hunan Tofu
  • Tofu egg rolls on a chopping board served with ketchup and soy sauce.
    Vegan Tofu Egg Rolls
  • Omelette topped with chopped parsley on a wooden chopping board with a fork beside.
    Tofu Omelette
  • Nasi goreng with cucumber and tomato slices beside served with a spoon.
    Vegan Nasi Goreng

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📖 Recipe

A plate of tandoori tofu served with mint chutney with water beside.

Vegan Tandoori Tofu

Meesha
These tandoori tofu cubes are marinated in a flavorsome, rich sauce, then baked to perfection. Crispy, aromatic, and delicious with a hint of spice, they are seriously addictive. Even non-vegans will love this incredible recipe! 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Marinating time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Side Dish
Cuisine Indian
Servings 3 servings
Calories 96 kcal

Equipment

  • tofu press (to press tofu before using)

Ingredients
 
 

  • 1 14 oz block extra firm tofu drained, pressed, and cubed*

For tandoori marinade

  • ¼ cup vegan yogurt unflavored and unsweetened
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 teaspoon minced ginger
  • 1-2 teaspoon Kashmiri chili powder or regular chili powder, see notes**
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ¼ teaspoon turmeric
Prevent your screen from going dark

Instructions
 

  • In a bowl, combine together all ingredients needed for the marinade. Stir to mix, adding a splash of water if the mixture is too thick.
  • Place tofu in a large bowl, and pour in the marinade. Toss until tofu cubes are well coated. Let it marinade for 30 minutes, or up to 2 hours.
  • At the last 10 minutes of marinating tofu, preheat your oven to 200C/400F if you plan to bake them.

Cooking tofu

  • Oven – Bake for 25-30 minutes, flipping them halfway through. Then, turn your boiler on low, and cook for an additional 3-5 minutes, or until dark spots start to appear.
    Air fryer – Cook for 8-10 minutes at 200C/400F, or until tofu cubes are slightly browned.
    Pan-frying – Heat a tablespoon of oil in a non-stick pan over medium high heat. Place tofu in, and cook for 2-3 minutes on each side, or until most sides are golden and crusty.

Notes

**Tofu - Make sure to use extra-firm tofu that has been drained and pressed beforehand. I like using a tofu press, but you could also press tofu without it by stacking something heavy on top. Do check out this post on how to press tofu if you are unsure how to do so. 
*Chili powder - I am using Kashmiri chili powder as it is more vibrant in color. You can use regular chili powder in place or substitute it with equal amounts of paprika powder to make this recipe spice-free. 
 
Helpful tips
  • Make sure to use extra-firm tofu that has been drained and pressed beforehand to yield crispy tofu. The next best substitute is firm tofu; medium and soft ones simply will not work. 
  • You can choose to marinate tofu overnight in the fridge the day before. 
  • Leftover tandoori tofu will last in the fridge for 4 days in an airtight container. 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 96kcalCarbohydrates: 6gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 475mgPotassium: 240mgFiber: 1gSugar: 2gVitamin A: 9IUVitamin C: 5mgCalcium: 80mgIron: 2mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Jack says

    March 23, 2025 at 10:35 am

    5 stars
    I used the air-dry method and they turned out really well! Thanks for sharing.

    Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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