This Indian classic is actually very easy to make at home. Prepare the marinade in advance and leave overnight for a speedy next–day supper.

Try making our recipe for Gluten-Free Garlic Naan Bread to serve with this dish. 

Serves 4


  • 1 block tofu, drained and well pressedTandoori Tofu with Coriander and Mint Raita 1

For the tandoori paste:

  • Seeds of 5 cardamom pods
  • 1 tsp whole coriander seeds
  • 1 tsp cumin seeds
  • 1 star anise
  • 1 tsp fennel seeds
  • 1 stick cinnamon
  • 1 tsp fenugreek
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp black peppercorns
  • 2 tsp dried chilli flakes
  • Pinch ground cloves
  • Pinch salt
  • 3 tbsp concentrated tomato puree
  • 2 tbsp coconut cream
  • 1 tbsp lemon juice

For the raita:

  • 250g (1 cup) soya yoghurt
  • ½ cucumber, grated and drained
  • Small handful mint leaves, chopped
  • Small handful coriander, chopped
  • Large pinch salt
  • 1 garlic clove, crushed
  • Pinch sugar


  1. To make the tandoori paste, heat a dry frying pan and toast the cardamom seeds, coriander seeds, cumin seeds, star anise, fennel seeds and cinnamon stick for a minute. Then, add the other dry spices for the tandoori mix and stir through until aromatic.
  2. Transfer the spices to a high–speed blender and blitz to a fine powder.
  3. Add the spices to coconut cream, tomato puree and lemon juice and stir to combine.
  4. Cut the tofu into large chunks and
    gently coat in the tandoori marinade. Leave to marinade for at least 30 minutes .
  5. Preheat the oven to 200ºC (Gas Mark 6, 400ºF) and line a baking tray with baking paper.
  6. Skewer the tofu pieces and put them on the baking tray. Bake for 15–18 minutes turning them halfway through.
  7. Put the raita ingredients into a bowl and stir well to combine.
  8. Serve the tofu immediately with the raita.

Top Tip: These are great served with naan bread, or for a healthier dish, rice and salad.

Per serving (229g) Calories: 219, Carbohydrates: 17.1g, Sugars: 9.6g, Fat: 11.3g, Saturates: 2.9g, Protein: 18.6g, Salt: 0.43g

Taken from August 2018 (Issue 41) Vegan Life Magazine



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