Masala Tofu recipe
Tofu Tikka
Masala tofu, peppers and onion take on a complementary marinade before a hot roast or grill for charred-edged pieces.
- Serves
- 4
- TOFIT product
- Masala
- Good for
- Indian · Restaurant Inspiration
Method
Cook step by step
- Pat the drained Masala Tofu gently with a clean kitchen towel. Keep the cubes large enough to thread without breaking.
- Whisk the yoghurt, ginger, garlic, chilli powder, cumin, garam masala, lemon juice, oil and salt into a smooth marinade.
- Fold in the tofu, capsicum and onion. Coat gently and rest in the refrigerator for 15 minutes while the oven or grill heats.
- Thread the tofu and vegetables onto skewers, leaving a little space between pieces. Brush lightly with oil.
- Roast at 220°C for 14–18 minutes, turning once, or grill on a hot pan until the tofu is warmed through and the edges are lightly charred.
Practical tips
Keep the recipe working for you.
- Do not cut the tofu too small; larger cubes are easier to turn and help the centres stay tender.
- For a pan version, use a broad spatula and turn each piece only after the first side has browned.
Allergen note
Contains Soy. Yoghurt may contain Milk; check every packaged ingredient if an allergen affects you or your guests.
Always check the physical TOFIT pack and every packaged ingredient used in your kitchen.
Continue cooking
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