Tandoori-Style Tofu Tikka

Tandoori-Style Tofu Tikka

This recipe is great for a quick yet deliissshh starter. Don’t have tofu at home? Worry not. Use paneer, chicken, fish, potato or cauliflower instead.

When I use meats, I make it a point to let it marinate overnight in my fridge. That gives enough time for the flavours develop and guarantees some very succulent Tikkas. This is my go-to marinade for a busy midweek dinner or when I need to rustle up a tasty starter/side for unexpected guests.

Generally, tofu doesn’t catch a lot of flavour easily. For this same reason, it is important to make a flavour-loaded marinade/rub/sauce to make tofu taste good. Try my Asian-Inspired Savory Tofu CakesEasy Curry-Flavored Tofu Scramble or Tofu and Chicken Fritters for some tofulicious inspiration.

Traditionally, Chicken Tikka is made in a Tandoor or clay oven. I had to improvise and use a regular oven instead and turn on the broiler for the last few minutes to give the tofu pieces a nice black edge and a somewhat smokey flavour. Is it that so important? Yes. It is the combination of the spices, zestiness from the ginger, tanginess from the yogurt and lemon juice, and the smokiness from the clay oven that gives Tandoori Chicken its characteristic flavour. The best way to achieve great results with this dish is to use a barbecue, when possible.

Tandoori Chicken is one of my favourite Indian dishes. This recipe was a good way to use up the tofu in my fridge. Spicy, tangy, smokey, zesty and just perfect! Pairs well with thinly sliced raw onions, zingy lemon wedges, some fresh green chutney, a nice cooling Raita and hot Naan.

Tandoori Tofu Tikka

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Gluten Free, Vegan
Meal type Appetizer, Side Dish
Misc Freezable, Serve Hot
Occasion Barbecue


  • 450g Firm Tofu (cut into cubes)
  • 1/2 cup Soy Yogurt/ Vegan Yogurt
  • 2 tablespoons Ginger Paste
  • 2 tablespoons Garlic Paste
  • 1 tablespoon Lemon Juice
  • 1 - 2 tablespoon Chilli Powder
  • 1 teaspoon Garam Masala
  • 2 tablespoons Chickpea flour
  • 1 teaspoon Sea Salt
  • 6 tablespoons Oil


Mix together the spices, ginger, garlic, salt, yogurt, lemon juice and 2 tbsp oil.
Carefully dip the tofu pieces in the marinade. Marinate for an hour for better results.
Line a baking tray with foil paper and spread 2 tbsp oil before arranging the tofu pieces on it.
Drizzle over the rest of the 2 tbsp oil on top of the tofu.
Bake at 450 degree Fahrenheit for 20 minutes and flip the pieces over halfway through the cooking process.
Broil for 3 to 5 minutes or until the sides start to blacken. Flip once again and broil the other side for another 3 minutes.
Squeeze some fresh lemon juice over the tikkas before serving.

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