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30 minutes
PREP TIME
20 minutes
Cook Time
4
Serves
50 minutes
Total
INGREDIENTS
400 g tofu, pressed and cubed
200 g curd (plant-based)
2 tbsp tandoori masala
1 tbsp ginger-garlic paste
2 tbsp lemon juice
2 tbsp oil
Salt to taste
Fresh coriander leaves for garnish
1–2 green chillies, finely chopped
1 capsicum, sliced (optional)
1 onion, sliced (optional)
For extra flavour, marinate the tofu overnight.
Serve with a side of mint chutney for a refreshing dip.
Instructions
In a mixing bowl, combine the plant-based curd, tandoori masala, ginger-garlic paste, lemon juice, oil, and salt.
Add the cubed tofu to the marinade and mix well to coat.
Let it marinate for at least 30 minutes.
Preheat the oven to 200°C.
Place the marinated tofu on a baking tray lined with parchment paper.
Optionally, add sliced capsicum and onion around the tofu.
Bake for 20 minutes, turning halfway through until slightly charred.
Garnish with fresh coriander leaves and serve hot.