Learn how to make Tandoori Tofu Tikka in four different ways (Air Fryer, Oven, Grill, or Tawa) with just a few easy steps. Tofu Tikka is the perfect Indian party appetizer or starter, and it pairs wonderfully with mint yogurt chutney.
Tandoori Tofu is a protein-rich, healthy Indian appetizer where tofu cubes are marinated with a spicy yogurt mixture, and then roasted in a Tandoor (Clay oven) to get that smoky flavor. They are accompanied by green chutney or mint yogurt chutney dip.
In India, Tandoori starters are very popular, be it a dinner party, barbeque, or get-together. Explore more delicious Tandoori starters from my blog for your next Indian dinner party ideas, like tandoori gobi, tandoori broccoli, tandoori paneer tikka, and tandoori aloo tikka.
Today, I am sharing how to make Tandoori tofu tikka in the Air Fryer, Oven, Grill, and Tawa.
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Ingredients
You will need the following main ingredients to make the Tofu tikka recipe.
- Extra firm tofu: Extra firm tofu works best here because it holds its shape well and is great for air frying, baking, grilling, or pan-frying.
- Vegetables: I like to use colored bell peppers, and red onions cut into cubes. You can also use other vegetables like mushrooms, zucchini, and baby corn.
- Yogurt: Use plain, full-fat hung curd or Greek yogurt for a thick, creamy marinade. Here is the detailed recipe for How to make hung curd at home.
- Besan (Gram Flour): It is added to help the tofu and veggies coat well and prevent sticking to the air fryer basket or pan. I prefer to roast it lightly in a pan over low heat until it becomes fragrant and light brown, then let it cool before using. If you don't have besan, you can substitute it with corn flour or all-purpose flour.
- Ginger and garlic: Use freshly minced or homemade garlic paste and ginger paste.
- Spices: I have used turmeric, Kashmiri red chili powder, cumin powder, garam masala (or tandoori masala), chaat masala, and salt.
- Dried fenugreek leaves: Also known as Kasuri methi, give a nice flavor to the dish. If you don't have one, skip it.
How to Make Tandoori Tofu Tikka
Prepping the Tofu
Press 16 oz extra-firm tofu with some heavy objects for at least 30 minutes to drain excess moisture.
Then, cut the tofu into 1-inch cubes.
In a large mixing bowl, add the following ingredients:
- ½ cup hung curd (or Greek yogurt)
- 1 tablespoon besan (gram flour)
- 1 tablespoon ginger garlic paste
- ¼ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon chaat masala
- ½ teaspoon garam masala (or tandoori masala)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice (or amchur powder)
- 1 tablespoon olive oil
- salt to taste
Mix everything well.
Then add tofu cubes, bell peppers, and onion to it. Toss tofu and veggies gently until well coated.
Cover the bowl and refrigerate for at least 30 minutes or a few hours.
Meanwhile, soak the toothpicks/bamboo skewers in water for at least 15 minutes to avoid burning.
Gently thread tofu, bell peppers, and onion on a toothpick.
Air Fryer Instructions
Preheat the Air fryer to 390°F (200°C). Arrange all the prepared toothpicks or skewers, making sure not to overcrowd them. Brush or spray oil on the top, ensuring the tofu and veggies don't dry out.
Cook for 5 minutes at 390°F (200°C). After 5 minutes, turn the toothpicks/skewers, lightly spray or brush oil, and cook for another 3 to 4 minutes.
Remove to a serving plate, squeeze some lime juice, sprinkle chaat masala, and immediately serve air fryer tandoori tofu tikka with green chutney.
Oven Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange all the prepared skewers ½-inch apart in a single layer.
- Brush or spray some oil on the top; this ensures the tofu and veggies don't dry out.
- Bake for 15 minutes, turning the pieces once or twice in between, then broil on high for 2 to 3 minutes to get slightly charred edges. Broiling is completely optional. (If broiling, do not use parchment paper as it can fire)
Outdoor Grill Instructions
- Preheat the grill.
- Line the outdoor grill with aluminum foil to prevent the tofu from sticking. Arrange all the prepared skewers ½-inch apart in a single layer.
- Brush or spray oil on the top, ensuring the tofu and veggies don't dry out. Cook for 10-12 minutes by turning halfway through.
Stovetop Tawa Instructions
You can make this tofu tikka recipe on the stovetop even if you don't have an air fryer, oven, or grill. A stovetop grill pan or even a non-stick Tawa pan will work.
Heat the Tawa over medium-high heat, brush, or spray oil on the pan first. Then, arrange all the prepared skewers in a single layer. Again, lightly brush some oil on the top. Cook from both sides until it turns golden brown.
Serving Suggestions for Tandoori Tofu
Serve Tandoori tofu tikka as an appetizer with yogurt mint chutney, onion slices, lemon wedges, and a glass of sweet lassi.
They work great as filling in wraps or kathi rolls to make a complete meal. It can also be used in making tandoori tofu tikka masala.
And for something light yet satisfying, toss them into a tofu salad with Greek yogurt dressing — a healthy and delicious option!
Make Ahead and Storage
- Make-Ahead: The tofu and veggies can be marinated and covered in the fridge a night before cooking.
- Refrigerator: It tastes best if served straight from the air fryer or oven. However, you can refrigerate it in an airtight container for up to 2 days. I do not recommend freezing.
- Reheat: You can reheat in a microwave or air fryer until warm.
Tips to make the Best Tandoori Tofu
- Marinate the tofu for at least 30 minutes or a few hours, as it absorbs more flavors from the marinade.
- Tofu tikka can become dry when air-fried or baked, so brush it with oil to retain its moisture.
- I highly recommend adding besan (gram flour) to the marinade; this helps the marinade coat the food well and prevents it from sticking to the basket or pan.
- Make sure to line the skewers in a single layer in the air fryer basket, leaving some space between each other. Work in batches if needed.
- Restaurants add a little heavy cream (malai) to the yogurt marinate to enrich the tandoori tofu appetizer.
- Cut the tofu and veggies the same size. It helps for quick and even cooking.
Variations
- I like to use toothpicks or wooden skewers when serving tofu tikka as an appetizer during a party or BBQ. You may also use stainless steel skewers.
- If you are not fond of Tofu, substitute it with fresh Paneer (Indian Cottage Cheese).
- You can place the marinated tofu and veggies directly on the air fryer basket and cook them if you do not have skewers. Make sure not to overcrowd, and spray some oil before cooking.
- If you don't have besan, you can use chickpea flour, corn starch, or all-purpose flour as substitutes.
- Use dairy-free yogurt like coconut or cashew and follow the same process for a vegan-friendly recipe.
- To make a Keto-friendly version, skip besan (gram flour).
More Air Fryer Indian Recipes
Tandoori Tofu Tikka - Air Fryer/ Oven/ Grill/ Tawa
Ingredients
Tikka Masala Marinade
- ½ cup hung curd (or greek yogurt)
- 1 tablespoon besan (gram flour)
- 1 tablespoon ginger garlic minced
- ¼ teaspoon turmeric
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon cumin powder
- 1 teaspoon chaat masala
- ½ teaspoon garam masala (or tandoori masala)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice (or amchur powder)
- 1 tablespoon olive oil
- salt to taste
Other Ingredients
- 16 oz extra-firm tofu pressed for 30 minutes, cut into 1” cubes
- 1-2 medium bell peppers (mix of green, red, and yellow) cut into 1-inch cubes
- 1 small red onion cut into 1-inch cubes
Garnish
- lemon wedges to serve
- onion slices to serve
- chaat masala to sprinkle
- green chutney
Instructions
Prepping the Tofu
- Press extra-firm tofu with some heavy objects for at least 30 minutes. This will drain the excess moisture.
- Then cut the tofu into cubes.
- Add hung curd, besan, ginger-garlic paste, turmeric powder, red chili powder, roasted cumin powder, chaat masala, garam masala, kasuri methi, lemon juice, salt, and oil in a large bowl. Mix everything well.
- Then add tofu cubes, bell peppers, and onion to it. Toss tofu and veggies gently until well coated.
- Cover the bowl and refrigerate for at least 30 minutes or a few hours.
- Meanwhile, soak toothpicks/bamboo skewers in water for at least 15 minutes to avoid burning.
- Gently thread tofu, bell peppers, and onion on a toothpick.
Air Fryer Instructions
- Preheat the air fryer to 390°F (200°C). Arrange all the prepared toothpicks or skewers, making sure not to overcrowd them. Brush or spray some oil on the top, ensuring the tofu and veggies don't dry out.
- Cook for 5 minutes at 390°F (200°C). After 5 minutes, turn the toothpicks/skewers, lightly spray or brush with oil and cook for another 3 to 4 minutes.
- Remove to a serving plate, squeeze some lime juice, sprinkle chaat masala, and immediately serve air fryer tofu tikka with mint chutney.
Oven Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.Arrange all the prepared skewers ½-inch apart in a single layer.Brush or spray some oil on the top; this ensures the tofu and veggies don't dry out.Bake for 15 minutes, turning the pieces once or twice in between, then broil on high for 2 to 3 minutes to get slightly charred edges. Broiling is completely optional. (If you are broiling, do not use parchment paper as it can fire.)
Outdoor Grill Instructions
- Preheat the grill.Line the outdoor grill with aluminum foil to prevent the tofu from sticking. Arrange all the prepared skewers ½-inch apart in a single layer.Brush or spray oil on the top, ensuring the tofu and veggies don't dry out. Cook for 10-12 minutes by turning halfway through.
Stovetop Pan Instructions
- You can make this tofu tikka recipe on the stovetop even if you don't have an air fryer, oven, or grill. A stovetop grill pan or even a non-stick tawa or pan will work.Heat the pan or tawa over medium-high heat, brush or spray some oil on the pan first. Then arrange all the prepared skewers in a single layer. Again lightly brush some oil on the top. Cook from both sides until it turns golden brown.
Notes
Tips to make the Best Tandoori Tofu
- Marinate the tofu for at least 30 minutes or a few hours, as it absorbs more flavors from the marinade.
- Tofu tikka becomes dry while air frying or baking, so brush some oil to retain the moisture.
- I highly recommend adding besan (gram flour) to the marinade, this helps the marinade to coat well and not stick to the basket/pan.
- Make sure to line the skewers in a single layer in the air fryer basket, leaving some space between each other. Work in batches if needed.
- Restaurants add a little heavy cream (malai) to the yogurt marinate to enrich the tandoori tofu appetizer.
- Cut the tofu and veggies the same size. It helps for quick and even cooking.
Variations
- I like to use toothpicks or wooden skewers when serving tofu tikka as an appetizer during a party or BBQ. You may also use stainless steel skewers.
- If you are not fond of Tofu, substitute it with fresh Paneer (Indian Cottage Cheese).
- You can place the marinated tofu and veggies directly on the air fryer basket and cook them if you do not have skewers. Make sure not to overcrowd, and spray some oil before cooking.
- If you don't have besan, you can use chickpea flour, corn starch, or all-purpose flour as substitutes.
- Use dairy-free yogurt like coconut or cashew and follow the same process for a vegan-friendly recipe.
- To make a Keto-friendly version, skip besan (gram flour).
Nutrition
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