Ingredients
Quick Pink Onions
• 1 red onion, thinly sliced
• Juice of ½ lemon
• 1 tbsp vinegar
• Pinch of salt & sugar
Tandoori Tofu
• 400g firm tofu, pressed & cubed
• 4 tbsp vegan yogurt
• 1 tbsp lemon juice
• 1 tbsp oil
• 1 tsp ginger-garlic paste
• 1½ tsp tandoori masala
• 1 tsp Kashmiri chilli powder
• ½ tsp cumin
• ½ tsp ground coriander
• ¼ tsp turmeric
• ½ tsp garam masala
• Salt to taste
Green Chutney
• Handful coriander & mint leaves
• 1 green chilli
• 1 small garlic clove
• Juice of ½ lemon
• 2 tbsp vegan yogurt
• ½ tsp sugar
• Salt to taste
To finish
• Fresh coriander
• Lemon wedges
Method
Slice the red onion and toss with lemon juice, vinegar, salt, and sugar. Let it sit it’ll turn beautifully pink and tangy while you prep the tofu.
Whisk the yogurt, lemon juice, oil, spices, and salt into a rich marinade. Add the tofu cubes and gently coat them. Leave to marinate for at least 20 minutes (or overnight for deeper flavour).
Arrange the tofu on a baking tray or thread onto skewers. Roast or grill for 12–15 minutes, turning once, until slightly charred and golden around the edges.
Blend all chutney ingredients until smooth and creamy, adjusting salt and lemon to taste.
Serve the tofu hot, topped with spoonfuls of green chutney, pink onions, and fresh coriander. Finish with a squeeze of lemon and enjoy!
by Whiterabbit2000
3 Comments
[Full recipe available here.](https://www.plantifulpalate.com/post/juicy-vegan-tandoori-tofu)
Ingredients
Quick Pink Onions
• 1 red onion, thinly sliced
• Juice of ½ lemon
• 1 tbsp vinegar
• Pinch of salt & sugar
Tandoori Tofu
• 400g firm tofu, pressed & cubed
• 4 tbsp vegan yogurt
• 1 tbsp lemon juice
• 1 tbsp oil
• 1 tsp ginger-garlic paste
• 1½ tsp tandoori masala
• 1 tsp Kashmiri chilli powder
• ½ tsp cumin
• ½ tsp ground coriander
• ¼ tsp turmeric
• ½ tsp garam masala
• Salt to taste
Green Chutney
• Handful coriander & mint leaves
• 1 green chilli
• 1 small garlic clove
• Juice of ½ lemon
• 2 tbsp vegan yogurt
• ½ tsp sugar
• Salt to taste
To finish
• Fresh coriander
• Lemon wedges
Method
1. Slice the red onion and toss with lemon juice, vinegar, salt, and sugar. Let it sit it’ll turn beautifully pink and tangy while you prep the tofu.
2. Whisk the yogurt, lemon juice, oil, spices, and salt into a rich marinade. Add the tofu cubes and gently coat them. Leave to marinate for at least 20 minutes (or overnight for deeper flavour).
3. Arrange the tofu on a baking tray or thread onto skewers. Roast or grill for 12–15 minutes, turning once, until slightly charred and golden around the edges.
4. Blend all chutney ingredients until smooth and creamy, adjusting salt and lemon to taste.
5. Serve the tofu hot, topped with spoonfuls of green chutney, pink onions, and fresh coriander. Finish with a squeeze of lemon and enjoy!
This looks INCREDIBLE and I have immediately added this to our recipe app. Can’t wait to try it!
The recipe is fairly standard but the execution and presentation is excellent. Love the vibrancy of the picture.