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tandoori tofu tikka served in a plate with green chutney and onions, lime wedges on the side
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5 from 2 votes

Tandoori Tofu Tikka - Air Fryer/ Oven/ Grill/ Tawa

Learn how to make Tandoori Tofu Tikka recipe 4 Ways ( in The Air Fryer, Oven, Grill, Tawa) with a few easy steps.
Course Appetizer
Cuisine Indian
Keyword tandoori tofu tikka, tofu tikka air fryer
Diet Vegetarian
Method Air Fryer, Oven, Stovetop
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 11kcal
Author Bhavana Patil

Ingredients

Tikka Masala Marinade

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

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 maximum of up to 24 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

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 11kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.003g | Sodium: 1mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 17mg | Calcium: 6mg | Iron: 0.1mg