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How do You Make Tofu Delicious? Marinate Them in Indian Spices and Oven Roast Them! This Delicious Tandoori Tofu Appetizers are a Great Starter Recipe to Any Indian Feast.

I bet there have been many times you have stared at a Tofu slab and wondered, “How to cook with tofu?”

Or, my favorite question:

“How do I make tofu taste delicious?”

Overhead View of Skewered Tofu Oven Roasted and Stacked on each other. Two Skewers with 3 Tandoori Tofus Each are Placed at the Bottom of the Stack and on Top of a Brown Board. A Green Chutney is Lightly Drizzled on Top. Two Other Skewers With four 1” Tofu Squares is Stacked on Top and Also Has Green Chutney Lightly Drizzled. A Bunch of Italian Parsley is Placed Behind the Skewers. Behind the Parsley, a Copper Bowl Filled with Rice is Partially Visible. Next to the Rice Bowl, There is a Naan That is Barely Visible. To the Left of the Skewers, There is a Glass Bowl with Green Chutney that is Partially Visible.

Well, if you like anything Tandoori, you will LOOOOVE this recipe.

The recipe is easy to make and the spices can easily be found at your local Indian Grocery Store.  Also, Amazon sells the spices online, so, you have no excuse!

I am one of those people who love Tandoori food.

Actually, let me be a little more descriptive!

I LOVE LOVE LOVE tandoori food.

That shouldn’t surprise anyone.  I am Indian which makes me genetically predisposed to liking tandoori food.

Overhead and Closeup View of Skewered Tofu Oven Roasted and Stacked on each other. Two Skewers with 3 Tandoori Tofu Squares Each are Placed at the Bottom of the Stack and on Top of a Brown Board. Two Other Skewers With four 1” Tofu Squares are Stacked on Top Diagonally. A Bunch of Italian Parsley is Placed Behind the Skewers.

If you are in the mood for some curry, I have a sweet potato curry recipe that you have to try.  There is also a corn on the cob curry and a Watermelon curry! Which one is your favorite?

Use this grilled tofu in a wrap recipe, like my tofu wrap.  Grilled tofu tastes soooo very good when dipped in a white grape chutney.

You can choose to mix any vegetables with the tofu.  Cauliflower, tomatoes, zucchini, squash, mushrooms, even small cabbage cubes will work great with this recipe.  The sky is your limit!

Front and Closeup View of Skewered Tofu Oven Roasted and Stacked on each other. Two Skewers with 3 Tandoori Tofu Squares Each are Placed at the Bottom of the Stack and on Top of a Brown Board. Two Other Skewers With four 1” Tofu Squares are Stacked on Top Diagonally. Green Chutney is Lightly Drizzled Over the Tofu. A Bunch of Italian Parsley is Placed Behind the Skewers.

I don’t have a tandoori oven, so, I had to make do with my regular oven.  If you have a tandoori oven, use that and know that I am very jealous of you!

So, do you have a favorite way to make tofu?

Version 1 of this recipe

Front View of 2 Skewers Filled with Grilled Tofu, Bell Pepper, Onions and On Red Chili Pepper. The Skewers are Arranged Diagonally on a Brown Board

Did you do a double take?

Occasionally, I will revisit previous recipes and do a makeover on them. You probably came to this page based on this photo. It was made with vegan mayo. However, I decided to revamp the recipe and bring you the new version you see above. I think you will like.

Need a side dish to go with your Tandoor Tofu? Serve up these easy Roasted Chick Peas for a great Indian side dish!

How To Make Tandoori Tofu Skewers

Overhead View of Skewered Tofu Oven Roasted and Stacked on each other. Two Skewers with 3 Tandoori Tofus Each are Placed at the Bottom of the Stack and on Top of a Brown Board. A Green Chutney is Lightly Drizzled on Top. Two Other Skewers With four 1” Tofu Squares is Stacked on Top and Also Has Green Chutney Lightly Drizzled. A Bunch of Italian Parsley is Placed Behind the Skewers. Behind the Parsley, a Copper Bowl Filled with Rice is Partially Visible. Next to the Rice Bowl, There is a Naan That is Barely Visible. To the Left of the Skewers, There is a Glass Bowl with Green Chutney that is Partially Visible.

Tandoori Tofu Skewers (Spicy)

Rini
Tandoori Tofu Skewers made by marinating tofu in a yogurt + cream mixture with Indian Spices
1 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Indian
Servings 4 People
Calories 155 kcal

Ingredients
  

To Make The Marinade:

Instructions
 

  • Preheat oven to 400 degrees
  • Soak 6 bamboo skewers in warm water for 10 minutes

Prepare the tofu

  • Remove the tofu from the water and shake off all the extra water
  • Weigh it down for 15 minutes to remove all the water
  • Discard any water and cut tofu into 1″ cubes

Make The Marinade

  • In a mixing bowl, add the yogurt, pureed tomato and water. Mix well
  • Add all the spices for the marinade and set aside
  • Add the tofu to the marinade and mix gently
  • Allow the tofu to marinade at least 30min. Marinate it overnight, if possible

Making the Tandoori Tofu Skewers

  • Take one skewer and spray with veggie spray (optional)
  • Skewer each bamboo stick with 4 tofu cubes.
  • Lightly spray a baking tray with veggie oil
  • Place the tofu skewers on the tray.  Keep about ½" distance between each
  • Brush some of the marinade on the skewers and place the baking sheet in the oven
  • After 10 minutes, flip the skewers and baste. Bake for 10 minutes or until brown
  • Remove from the oven and allow the skewers to cool for 5 minutes

Notes

– If you can marinate the tofu overnight, do so.
– You will only use about ½ of the marinade.  You can freeze the remaining yogurt + cream mixture for future use
Vegan Option: Vegan Coconut Yogurt and Coconut cream to be subbed for heavy cream.  Many vegan yogurts are not keto friendly.  If you use it, then this recipe is NO LONGER keto friendly.

Nutrition

Calories: 155kcalCarbohydrates: 19gProtein: 24gFat: 35gSaturated Fat: 18gCholesterol: 105mgSodium: 1516mgPotassium: 948mgFiber: 2gSugar: 12gVitamin A: 1955IUVitamin C: 3.8mgCalcium: 344mgIron: 3.9mg
Keyword how to make tandoori tofu, keto tofu dinners, vegetarian keto recipes
Tried this recipe?Let us know how it was!
Rini

Welcome to Healing Tomato . My name is Rini coming to you from the sunshine state. Florida is an haven of amazing cuisine which I incorporate into my recipes. From the first time a rolling pin was put in my hand at the age of 8, I have been cooking traditional Indian food in the kitchen. When I was able to reach the stove, I began exploring every world cuisine. I have cooked healthy foods and unhealthy ones too! Now, I focus on more wholesome recipes that are healing to body and soul. Come, heal with me! Contact Me

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49 Comments

  1. This recipe came out awful for me. The only thing I didn’t have were ajwain seeds. I’m guessing the marinade (yogurt) curdled while in the oven. I don’t know what went wrong, but the flavors just weren’t there. I tried to save it with more tomato sauce, heavy cream, salt, and garlic powder and it still didn’t nothing.

    Reply

    1. Thank you, Debi. The flavors definitely bring a party to your taste buds