Tandoori Tofu with Cilantro Lime Chutney
Tandoori Tofu with Cilantro Lime Chutney
Ingredients
For the Tandoori Tofu
- 1 block extra firm tofu
- 2 tablespoons salt, for boiling water, or as needed
- 1/2 cup Greek yogurt
- 1 teaspoon turmeric
- 1 tablespoon coriander powder
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon fenugreek leaves, crushed
- 2 tablespoons lemon juice
- 1 tablespoon ginger and garlic paste
- 1 tablespoon oil, plus more for spraying
- 1/4 teaspoon red food coloring, optional
For the Cilantro Lime Chutney
- 1 bunch cilantro
- 1/2 cup fresh mint leaves
- 1 Serrano chili, stem removed, roughly chopped
- 1 lemon, juiced
- 1/4 cup Greek yogurt
- 1/2 teaspoon salt, or to taste
For Serving
- 1/2 red onion, thinly sliced
Instructions
- 1
Tear the extra firm tofu into irregular, bite-sized pieces. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt, or enough to make it heavily salted. Add the torn tofu pieces to the boiling water and cook for 5 minutes. This process helps to denature and tighten the soy protein, resulting in a firmer texture.
⏱️ 10 min
- 2
Carefully drain the tofu and spread it out on a layer of paper towels to cool and dry. Gently pat any excess water from the tofu. Allow it to cool for at least 10 minutes.
⏱️ 10 min
- 3
While the tofu cools, prepare the tandoori marinade. In a medium bowl, combine the Greek yogurt, turmeric, coriander powder, Kashmiri chili powder, crushed fenugreek leaves, lemon juice, ginger and garlic paste, 1 tablespoon of oil, and the optional red food coloring. Mix all ingredients thoroughly until well combined and a uniform orange color is achieved.
⏱️ 5 min
- 4
Add the cooled tofu pieces to the tandoori marinade, ensuring each piece is fully coated. For best results, allow the tofu to marinate for at least 15 minutes, or up to several hours in the refrigerator.
⏱️ 5 min
- 5
Preheat your air fryer to 400°F. Lightly spray the marinated tofu pieces with oil. Arrange the tofu in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
⏱️ 3 min•🌡️ 400
- 6
Air fry the tofu for 15 to 20 minutes, shaking the basket halfway through, until the tofu is golden brown, slightly crispy, and cooked through.
⏱️ 20 min•🌡️ 400
- 7
While the tofu is cooking, prepare the cilantro lime chutney. In a blender, combine the cilantro, fresh mint leaves, Serrano chili, juice from one lemon, 1/4 cup of Greek yogurt, and 1/2 teaspoon of salt. Blend until smooth. Taste and adjust salt if needed.
⏱️ 5 min
- 8
Once the tandoori tofu is cooked, transfer it to a serving bowl. Drizzle generously with the fresh cilantro lime chutney and garnish with thinly sliced red onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Tofu with Cilantro Lime Chutney
For the Tandoori Tofu
- 1 block extra firm tofu
- 2 tablespoons salt, for boiling water, or as needed
- 1/2 cup Greek yogurt
- 1 teaspoon turmeric
- 1 tablespoon coriander powder
- 1 tablespoon Kashmiri chili powder
- 1 teaspoon fenugreek leaves, crushed
- 2 tablespoons lemon juice
- 1 tablespoon ginger and garlic paste
- 1 tablespoon oil, plus more for spraying
- 1/4 teaspoon red food coloring, optional
For the Cilantro Lime Chutney
- 1 bunch cilantro
- 1/2 cup fresh mint leaves
- 1 Serrano chili, stem removed, roughly chopped
- 1 lemon, juiced
- 1/4 cup Greek yogurt
- 1/2 teaspoon salt, or to taste
For Serving
- 1/2 red onion, thinly sliced
Instructions
- 1
Tear the extra firm tofu into irregular, bite-sized pieces. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt, or enough to make it heavily salted. Add the torn tofu pieces to the boiling water and cook for 5 minutes. This process helps to denature and tighten the soy protein, resulting in a firmer texture.
⏱️ 10 min - 2
Carefully drain the tofu and spread it out on a layer of paper towels to cool and dry. Gently pat any excess water from the tofu. Allow it to cool for at least 10 minutes.
⏱️ 10 min - 3
While the tofu cools, prepare the tandoori marinade. In a medium bowl, combine the Greek yogurt, turmeric, coriander powder, Kashmiri chili powder, crushed fenugreek leaves, lemon juice, ginger and garlic paste, 1 tablespoon of oil, and the optional red food coloring. Mix all ingredients thoroughly until well combined and a uniform orange color is achieved.
⏱️ 5 min - 4
Add the cooled tofu pieces to the tandoori marinade, ensuring each piece is fully coated. For best results, allow the tofu to marinate for at least 15 minutes, or up to several hours in the refrigerator.
⏱️ 5 min - 5
Preheat your air fryer to 400°F. Lightly spray the marinated tofu pieces with oil. Arrange the tofu in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
⏱️ 3 min•🌡️ 400 - 6
Air fry the tofu for 15 to 20 minutes, shaking the basket halfway through, until the tofu is golden brown, slightly crispy, and cooked through.
⏱️ 20 min•🌡️ 400 - 7
While the tofu is cooking, prepare the cilantro lime chutney. In a blender, combine the cilantro, fresh mint leaves, Serrano chili, juice from one lemon, 1/4 cup of Greek yogurt, and 1/2 teaspoon of salt. Blend until smooth. Taste and adjust salt if needed.
⏱️ 5 min - 8
Once the tandoori tofu is cooked, transfer it to a serving bowl. Drizzle generously with the fresh cilantro lime chutney and garnish with thinly sliced red onions.
⏱️ 2 min