How long should I marinate the tofu for the best flavor?

For optimal flavor, let the tofu rest in the marinade in the refrigerator for at least an hour, or for up to 8 hours to allow the spices to deeply infuse.

Can I use pre-ground spices instead of toasting and grinding them myself?

While you can use pre-ground spices, toasting and freshly grinding the cumin and fennel seeds as directed in step 1 significantly enhances the aromatic depth and flavor of the tikka.

What type of tofu is best for Masaledar Tofu Tikka?

Extra-firm or super-firm tofu is recommended for this recipe. Ensure it's well-drained and pressed before cutting into blocks to achieve the best texture for grilling.

What are the cooking options for the tofu tikka?

You can grill the tofu on a grill pan until grill marks appear and the marinade sets, or cook it on a grill pan for 5 minutes to set the marinade, then char it directly over an open flame.

What are some recommended accompaniments for Masaledar Tofu Tikka?

This dish is traditionally served with mint-cilantro chutney, a sprinkle of chat masala, and fresh lemon wedges to brighten the flavors.

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Masāledar Tofu Tikka
[Vegan]

AS By: Anusha Moorthy Santosh

Author Bio

Thanks to this revolutionary cookbook, a treasure trove of crave-worthy Indian dishes that have been... Read More

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Close-up of golden-brown Masaledar Tofu Tikka skewers, charred with grill marks, served with a side of green mint-cilantro chutney and fresh lemon wedges.

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Discover more recipes with these ingredients

Masāledar Tofu Tikka [Vegan]

Dairy Free

Vegan

Here is a plant-based spin on the popular paneer tikkā. Tikkā refers to skewered food that has been marinated then barbecued or tandoori baked. The tofu acts as a perfect base for all the wonderful flavors from the warm spices. Grilling is a great option for tofu because it adds...

Credit: Reprinted with permission from Vegan Treasures of India by Anusha Moorthy Santosh. Page Street Publishing Co. 2023. Photo credit: Anusha Moorthy Santosh. Read More

Ingredients You Need for Masāledar Tofu Tikka [Vegan]

2 teaspoons (3 g) cumin seeds (jeera)
2 teaspoons (4 g) fennel seeds (saunf)
2/3 cup (160 ml) neutral oil, plus more for brushing
Salt, to taste
2 teaspoons (3 g) red chili powder or cayenne pepper (lāl mirch powder), or according to taste
2 teaspoons (4 g) garam masālā (homemade or store-bought)
1/2 teaspoon ground turmeric (haldi powder)
1 tablespoon (6 g) ground coriander (dhaniya powder)
3 cloves garlic, minced
1 tablespoon (6 g) fresh ginger, grated
1 cup (240 ml) unsweetened dairy-free plain yogurt, whisked
1 (16-oz [454-g]) pack extra-firm or super-firm tofu, drained, pressed and cut into blocks
Mint-cilantro chutney, for serving
Chāt masālā (homemade or store-bought), for serving
Fresh lemon wedges, for serving

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How to Prepare Masāledar Tofu Tikka [Vegan]

In a small skillet on medium heat, toast the cumin seeds and fennel seeds for 2 minutes or until fragrant. Transfer the seeds to a spice grinder or a mortar and pestle. Let the seeds cool, and then finely grind to a powder.
In a large mixing bowl, combine the oil, the freshly ground cumin and fennel, the salt, red chili powder, garam masālā, ground turmeric, ground coriander, garlic, ginger and yogurt. Mix well to combine.
Gently add the tofu to the mixing bowl, and toss to coat. You may add a few drops of water if the marinade appears too thick. Let the tofu rest in the marinade in the refrigerator for at least an hour or up to 8 hours.
Heat a grill pan on medium.
Remove the tofu from the bowl, and thread them onto skewers (see Tips), about 3 to 4 per skewer, and brush the tofu with oil. Brush the grill pan with oil as well. Grill the tofu on the pan until grill marks appear and the marinade appears less grippy, about 15 minutes. Make sure you turn the skewers halfway through to ensure even cooking. You can also cook the tofu on the grill pan for 5 minutes to set the marinade on the surface of the tofu, and then cook them directly on an open flame until they appear charred.