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!
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.
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.
**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.