Tofu Tikka brings the bold flavors of Indian cuisine to a plant-based favorite. I stumbled upon this recipe while trying to create something special for my vegetarian friends, and it’s become a regular at our dinner table. The magic lies in the marinade – yogurt tenderizes the tofu while the spices infuse it with warmth and depth.
About the Recipe
This recipe takes bland tofu and turns it into something amazing. The marinade is key – it’s a mix of yogurt and traditional Indian spices that gives the tofu a rich, tangy flavor. You can either pan-fry or bake it, making it super flexible for different kitchen setups. The colorful vegetables add crunch and freshness.
Why You’ll Love This Recipe
You’ll love how easy it is to make something that looks and tastes so impressive. The marinade does most of the work, and you can prep it ahead of time. It’s perfect for both everyday meals and special occasions. The recipe is forgiving – if you’re new to cooking Indian food, you can adjust the spices to your taste. Plus, it’s a great way to make tofu exciting.
Tofu Tikka
Cooking Tips
– Press the tofu before marinating to help it absorb more flavor
– Don’t skip the marinating time – it makes a big difference
– If baking, brush the skewers with oil to prevent sticking
– Cut all pieces roughly the same size for even cooking
Serving and Storing Suggestions
Serves 4 as an appetizer or 2 as a main course. Total prep and cooking time: 2 hours (including marination). Serve hot with mint chutney or lemon wedges. Leftovers keep well in the fridge for up to 2 days – just reheat in the oven.
Nutrient Benefits
This dish is packed with protein from tofu and probiotics from yogurt. The vegetables provide essential vitamins and fiber. The spices like turmeric have anti-inflammatory properties. It’s low in calories but high in nutrients, making it a healthy choice for any meal
Tofu Tikka
Ingredients
- 125 gms Tofu
- 1 cup Curd
- Salt as per taste
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1/2 tbsp Ginger Garlic Paste
- 1 tsp Garam Masala Powder
- Oil as required
- Wooden Skewers (soaked in water for 30 minutes)
To Serve:
- 1 Tomato (firm ones, cut into cubes)
- 1/2 cup Capsicum (seeds removed, cubed)
- 1 Onion (cubed)
Instructions
- Mix the curd, turmeric powder, red chilli powder, ginger garlic paste, garam masala powder and salt in a bowl.
- Chop the tofu into small pieces.
- Add the tofu pieces to the curd mixture and keep aside for 60 to 90 minutes.
- Heat oil in a deep frying pan over medium flame.
- Discard any excess marinade and fry the tofu pieces in hot oil until light golden brown.
- Remove and drain excess oil.
- Skewer the tofu pieces, tomatoes, capsicum and onions, one or two per skewer.
- Serve at once.
Alternatively if you have an oven follow the steps #1 to #3.
- Skewer the tofu pieces and the vegetables.
- Place it in a preheated oven at 400F/200C and cook until golden brown and crisp.
- Remove and serve at once.
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Frequently Asked Questions
Can I make this recipe vegan?
Yes. Replace regular yogurt with plant-based yogurt. The texture might be slightly different, but the taste will still be great. Make sure your plant-based yogurt is unsweetened.
How do I prevent the tofu from breaking on the skewers?
Use firm or extra-firm tofu, press it well before cutting, and handle it gently when threading onto skewers. Make sure the pieces aren’t too small.
Can I prepare this in advance for a party?
You can marinate the tofu up to 24 hours in advance. Thread onto skewers just before cooking for best results.
