Vegan Tandoori Tofu

Name: Vegan Tandoori Tofu
Cook time: 55 minutes
Yield: 4 servings
Ingredients: 1 medium red onion, thinly sliced; 1 tbsp lemon juice; 1 tbsp white vinegar; pinch of sea salt; pinch of sugar; 3 cups firm tofu, drained and pressed; 1/2 cup thick vegan yogurt; 1 tbsp lemon juice; 1 tbsp neutral oil; 2 tsp ginger garlic paste; 2 tsp tandoori masala powder; 1 tsp Kashmiri chili powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp garam masala; 3/4 tsp fine sea salt; 1 1/2 oz fresh coriander leaves and stems; 1/2 oz fresh mint leaves; 1 small green chili, deseeded for mild heat; 1 clove garlic; 2 tbsp lemon juice; 4 tbsp vegan yogurt; 1 tbsp water (plus more as needed); pinch of sugar; pinch of salt; 1 tbsp chopped coriander; lemon wedges to garnish

Mains

Take tofu, add rich tandoori spices, fresh mint chutney, and you’ve got a perfectly balanced vegan dish.

Servings: 4

Time: 55 minutes

Ingredients

Pink Onions

1 medium red onion, thinly sliced
1 tbsp lemon juice
1 tbsp white vinegar
pinch of sea salt
pinch of sugar

Tandoori Tofu

3 cups firm tofu, drained and pressed
1/2 cup thick vegan yogurt
1 tbsp lemon juice
1 tbsp neutral oil
2 tsp ginger garlic paste
2 tsp tandoori masala powder
1 tsp Kashmiri chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp garam masala
3/4 tsp fine sea salt

Green Chutney

1 1/2 oz fresh coriander leaves and stems
1/2 oz fresh mint leaves
1 small green chili, deseeded for mild heat
1 clove garlic
2 tbsp lemon juice
4 tbsp vegan yogurt
1 tbsp water (plus more as needed)
pinch of sugar
pinch of salt

Toppings

1 tbsp chopped coriander
lemon wedges to garnish

Shop these ingredients

Process

Preheat oven to 425°F, or heat a grill to high.
Mix the sliced onion, lemon juice, vinegar, salt and sugar in a small bowl. Scrunch gently with your hands - it should start to soften and turn a delicate pink. Set aside.
Drain the tofu and press it gently between paper towels to remove excess moisture. Cut into 1" cubes.
In a large bowl, whisk together the remaining Tandoori Tofu ingredients until smooth and fragrant. Add in the tofu pieces and gently toss until everything is well coated. Let marinate for 20 minutes at room temperature.
While the tofu marinates, blend together all the chutney ingredients until creamy and bright green. Taste and adjust salt and/or lemon for balance, then chill.
Line a baking sheet with foil and place a wire rack on top. Arrange the marinated tofu in a single layer so each cube has space to brown.
Roast or grill for 12-15 minutes, turning once halfway through. The tofu should be slightly charred and caramelized on the edges, but soft in the middle.
Transfer the tofu to a serving bowl, then add the green chutney, chopped coriander, and pink onions on top. Serve immediately with warm lemon wedges.