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Spicy, smoky, creamy and seriously addictive, this Tandoori Tofu Pumpkin Pizza with White Cheese Sauce is the perfect combination of everything you love about pizza and the bold, vibrant flavours of Indian cuisine. Think golden, crispy tandoori tofu coated in warming spices, rich pumpkin adding a touch of natural sweetness, and a luscious white cheese sauce melting into every bite. Sweet peppers and onion bring freshness and crunch, while fragrant kasuri methi and bright, herby green chutney add the finishing Indian-inspired touch. Every slice is cheesy, flavour-packed and irresistibly comforting, with the perfect balance of smoky spice, creamy richness and subtle sweetness.

Why you’ll love this recipe…

• 100% vegan: Completely plant based, but still rich, creamy and satisfying.
• Indian inspired fusion: Bold tandoori spices, kasuri methi and green chutney meet classic pizza comfort food.
• A unique take on pumpkin pizza: Pumpkin brings a subtle sweetness and beautiful richness to the flavour.
• Big, bold flavours: Smoky, spicy tandoori tofu balanced with creamy, cheesy sauce and fresh vegetables.
• Incredible textures: Crispy tofu, melty cheese, soft dough and crunchy peppers and onions in every bite.
• Finished with green chutney: The fresh, herby kick cuts through the richness and brings everything together.

Ingredient for this Indian fall-inspired pizza…

• Tofu: The main protein and gives the pizza a hearty, meaty texture. Extra firm tofu works best as it holds its shape and becomes wonderfully crispy.
• Gram flour: Coats the marinated tofu and helps create a deliciously crisp, golden exterior when cooked.
• Pumpkin puree: Adds natural sweetness, richness and a beautiful depth of flavour to the tandoori marinade.
• Tomato puree: Adds savoury depth, acidity and colour to the marinade.
• Maple syrup: Adds a touch of sweetness that balances the spices and acidity.
• Vegan Greek style yogurt: Helps create a creamy, rich marinade and coats the tofu beautifully.
• Grated ginger: Adds fresh warmth and a fragrant, slightly spicy flavour that works beautifully with the tandoori spices.
• Chaat masala: Brings the distinctive tangy, savoury Indian flavour to the marinade.
• Kashmiri chilli powder: Adds a vibrant red colour and gentle chilli warmth without making the marinade overwhelmingly spicy. Use regular chilli powder for more heat, or sweet paprika for a milder version.
• Salt and black pepper: Season the marinade and bring all the flavours together.
• Olive oil: Creates the rich base of the white sauce and helps cook the flour. Also a tablespoon or two to crisp up the tandoori tofu in a pan.
• Grated garlic: Adds a delicious savoury, aromatic flavour to the white sauce and complements the Indian-inspired spices in the tandoori tofu.
• All purpose flour: Thickens the sauce and gives it a smooth, creamy consistency.
• Vegan cheese: Gives the sauce its cheesy, savoury flavour and creamy texture.
• Oat milk: Creates a creamy, smooth base for the sauce.
• Ground cinnamon: Adds a subtle warmth and aromatic sweetness that complements the other spices.
• Pizza dough: Homemade, or store bought. Provides the crisp, chewy base for all the toppings.
• Pizza toppings: Mixed peppers, sliced onions, pumpkin puree, extra vegan cheese, kasuri methi and fresh coriander.

All about the pumpkin tandoori tofu…

The pumpkin tandoori tofu is smoky, savoury and gently sweet, with warming spices, tangy chaat masala and a subtle chilli kick. The pumpkin adds a rich, mellow sweetness that balances the bold tandoori flavours, while the crispy edges give every bite a delicious contrast.

Start by pressing the tofu to remove any excess water, then cut it into small to medium-sized cubes. Add the tofu to a bowl with the vegan yogurt, lemon juice, grated ginger, gram flour, chaat masala, Kashmiri chilli powder, salt, black pepper and gram flour. Mix well until every piece of tofu is evenly coated in the marinade. Cover and place in the fridge to marinate for 2 hours, or for at least 30 minutes if you’re short on time. The longer it marinates, the more flavourful the tofu will be.

Heat a little oil in a pan over high heat. Add the marinated tofu, then scrape any remaining marinade from the bowl over the top. Cook for about 2 minutes on each side, flipping regularly, until the tofu is golden and crispy all over. Add the pumpkin puree, maple syrup and tomato puree, and mix well until the tofu is evenly coated. Cook on high for a further 5 minutes, allowing the sauce to thicken and caramelise slightly around the tofu. Don’t overcook or char the tofu at this stage, as it will continue cooking and develop more colour when it goes onto the partially baked pizza and back into the oven. Set aside.

Making the cheesy white sauce…

Heat the olive oil in a pot over medium heat, then add the grated garlic and cook for a few seconds until fragrant. Add the flour and cook for about 1 minute, stirring continuously.

Gradually pour in the oat milk while whisking constantly to prevent any lumps from forming. Continue stirring until the sauce thickens and becomes smooth and creamy. You want a thick, spreadable consistency that will sit nicely on the pizza without running off the edges.

Turn off the heat and stir in the vegan cheese and ground cinnamon. Mix until the cheese has completely melted and the sauce is smooth and velvety. Set aside to cool slightly before adding it to the pizza.

Baking this autumnal Indian pizza

Preheat your oven and get your pizza dough ready on a baking tray or pizza stone. Spread over half of the creamy, cheesy white sauce, then layer on the peppers, onion, pumpkin puree and plenty of vegan cheese. Leave the tandoori tofu off for now, as adding it later helps keep those spiced, crispy edges beautifully golden.

Bake for around 20 minutes, until the crust is golden and crisp, the cheese is bubbling and the vegetables are beautifully roasted.

Now bring in the star of this Indian-inspired fusion pizza. Scatter half of the pumpkin tandoori tofu generously over the hot pizza, letting the smoky, spiced pieces mingle with the creamy cheese and sweet pumpkin. Return to the oven for another 5–10 minutes, just until the tofu develops lightly charred edges and its bold tandoori flavours deepen.

Finish with crushed kasuri methi and fresh coriander for an unmistakably Indian aromatic touch. Serve hot with plenty of bright, herby green chutney on the side. Its fresh, tangy kick cuts through the rich, cheesy pizza and brings all those vibrant Indian-inspired flavours together.

Now repeat with the remaining ingredients to create your second golden, flavour-packed Indian-inspired pizza.

Tried This Recipe?

If you try this Indian pizza, I’d love to see your creations! Tag me on Instagram @cookingwithparita so I can admire your bakes and share them with the community.

And if you loved this vegan pizza, please leave a review and star rating below. Your feedback means so much to me! It helps my blog grow, allows other readers to discover and enjoy this recipe, and supports me in creating more delicious vegan recipes for you to try. Thank you so much for being here and for all your support! ♡

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