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These Vegan Tofu Tandoori Wraps are delicious, comforting and SO easy to make! Sweet caramelized onions cooked with Tandoori spiced Tofu and served in a warm garlic-coriander naan with onions, lettuce, cucumbers, tomatoes, limes, thick vegan yoghurt and chilli sauce/chilli flakes. If you’re a fan of Indian food, you’ll LOVE this recipe!
Why you’ll love these Tofu Tandoori Garlic-Coriander Naan Wraps:
comforting – this recipe truly feels like a big hug! It’s warm, hearty and healthy-ish!
easy – you only need one pan and under 30 minutes to cook this Vegan Tofu Tandoori (this doesn’t include the marination time).
SO good – this is a simple Indian-spiced naan wrap, that you’ll LOVE if you’re a fan of Indian food!
What you’ll need to make the delicious Vegan Tofu Tandoori:
- tofu block
- Kashmiri chilli or cayenne powder
- salt
- gram flour/besan
- vegan yoghurt
- black pepper
- ground turmeric
- chaat masala
- grated ginger
- lemon juice
- onions
- cashews
- tomato puree
- dried methi
- oat milk (or any non-dairy milk)
- garlic
- chilli powder
How to make these Indian-style Tofu Garlic-Coriander Naan Wraps:
- Press the tofu to remove excess water for around 10 minutes (If you don’t know about this technique click here!)
- Cut tofu into cubes, then combine with kashmiri chilli, gram flour, vegan yoghurt, black pepper, ground turmeric, chaat masala, salt, grated ginger and lemon juice. Cover bowl with a lid, and allow to marinate in the fridge for 1-2 hours (or at least 30 minutes!).
- While the tofu marinates, caramelized the onions by cooking them in a pan with oil over low flame. Stirring constantly. This will take around 10-20 minutes. Once they’re caramelized, transfer into another bowl/plate.
- Add cashews and oat milk into a food processor and blend until it’s smooth with small chunks.
- In the same pan, add heat oil over low-medium heat. Carefully add in the marinated tofu – I like to add them using my hand, one at a time. Allow tofu to cook for 3-4 minutes or until crispy on one side, then flip one time and repeat.
- To the tofu, add tomato puree, chilli powder, cashew + oat paste. Mix until everything is well combined. Cook for 2-3 minutes.
- Using the palm of your hands rub methi in between your hands and into the pan. Mix and you’re done!
- Serve in warm coriander-garlic naan with tomatoes, lettuce, cucumbers, onions, thick vegan yoghurt and hot sauce. Happy Tofu Tandoori Garlic-Coriander Naan Wraps making + eating!
What to put in your Vegan Tandoori Garlic-Coriander Naan Wraps:
- cucumber slices
- sliced onions
- lettuce – I used normal lettuce and gem lettuce
- cherry or baby plum tomatoes, halfved
- grated carrots
- vegan yoghurt
- hot sauce or chilli flakes
Frequently Asked Questions:
Is this Tofu Tandoori Wraps recipe gluten-free? It can be, just use gluten-free naans.
Can I marinate the tofu overnight? Yes!
How do I store the Tofu Tandoori? Keep refrigerated for up to 2-3 days.
Have you tried this recipe?
Please tag me on Instagram when you make this!!
More simple vegan Indian recipes you’ll love:
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Ingredients
Tofu Marinate
- 396 g tofu block
- 1 tsp kashmiri chilli or cayenne powder
- 1 tsp salt
- 1/4 tsp chaat masala
- 1/4 tsp ground turmeric
- 1/4 tsp black pepper
- 1/2 tsp grated ginger
- 1 tsp lemon juice
- 1/3 cup vegan yoghurt
- 2 tbsp gram flour / besan
Tandoori Tofu Wraps
- 4 tbsp oil
- 2 medium onions
- 1 tsp grated garlic
- 1/4 cup oat milk (or any non-dairy milk)
- 1/2 cup cashews
- 2 tbsp tomato puree
- 1/4 tsp chilli powder
- 1 tsp dried methi
- 4 garlic-coriander naans
- 1/2 cucumber (sliced)
- 1 – 2 onion (sliced)
- 1/2 lettuce head (chopped)
- 1/2 – 1 cup cherry/ baby plum tomatoes (halfved)
- 1 cup vegan thick greek yoghurt or normal vegan yoghurt
Instructions
- Press the tofu to remove excess water for around 10 minutes (If you don’t know about this technique click here!)
- Cut tofu into cubes, then combine with kashmiri chilli, gram flour, vegan yoghurt, black pepper, ground turmeric, chaat masala, salt, grated ginger and lemon juice. Cover bowl with a lid, and allow to marinate in the fridge for 1-2 hours (or at least 30 minutes!).
- While the tofu marinates, caramelized the onions by cooking them in a pan with 2 tbsp oil over low heat. Stirring constantly. This will take around 10-20 minutes. Once they’re caramelized, transfer them into another bowl/plate.
- In the same pan, add 2 tbsp oil and heat over low-medium heat. Carefully add in the marinated tofu – I like to add them using my hand, one at a time. Allow tofu to cook for 3-4 minutes or until crispy on one side, then carefully flip and cook for another 3-4 minutes.
- While the tofu cooks, make the cashew paste by combining cashews and oat milk into a food processor and blend until it’s smooth with small chunks.
- To the tofu, add tomato puree, chilli powder, cashew + oat paste. Gently mix until everything is well combined. Cook for 2-4 minutes.
- Rub methi in between your hands and into the pan. Mix and you’re done!
- Serve in warm garlic-coriander naan with tomatoes, lettuce, cucumbers, onions, thick vegan yoghurt and hot sauce. Happy Tofu Tandoori Naan Wrap making + eating!
Nutrition
- Calories: 462
