Vegan Tandoori Tofu (GF)

I always used to get Tandoori Chicken at Indian restaurants, and so was keen to make a delicious vegan version of this dish. And I was so happy with the results: this Vegan Tandoori Tofu is smoky, sweet, tangy and spicy and packed with all the amazing flavours of the traditional dish.

This means this Tandoori Tofu is not only dairy-free, but also naturally gluten-free and refined sugar free too. If you’re not into agave syrup, you can substitute it with any other sweetener, such as maple syrup.

But if you’re still worried about using tofu, this dish works equally well using chickpeas instead of tofu!

Vegan Tandoori Tofu (GF)

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins

For the marinade:

  • 1 tablespoon coconut yogurt (or any other plant-based yogurt)
  • Juice of 1/2 lemon
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • 1 garlic clove, grated
  • 2 tablespoons desiccated coconut
  • 1/4 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder, to taste
  • Salt + pepper, to taste

For the tofu:

  • 400 g (14oz) firm tofu
  • 2 tablespoons oil (vegetable, olive or coconut)
  • To serve (optional):
  • Fresh coriander (cilantro), finely chopped


  • Mix together all the ingredients for the marinade in a large bowl
  • Pat tofu dry with a paper towel and cut into small cubes
  • Place the tofu cubes in the bowl with the marinade, making sure that every piece is covered in equal amounts of sauce (you can either cook this tofu immediately or covered and put in the fridge to leave to marinate for up to 12 hours)

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