Print

Vegan Tofu Tandoori Garlic-Coriander Naan Wraps

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!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 people 1x
  • Category: Main Course
  • Cuisine: Indian
Vegan Tofu Tandoori Garlic-Coriander Naan Wraps | cookingwithparita.com
Units Scale

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)
  • 12 onion (sliced)
  • 1/2 lettuce head (chopped)
  • 1/21 cup cherry/ baby plum tomatoes (halfved)
  • 1 cup vegan thick greek yoghurt or normal vegan yoghurt

Instructions

  1. Press the tofu to remove excess water for around 10 minutes (If you don’t know about this technique click here!)
  2. 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!).
  3. 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.
  4. 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.
  5. 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.
  6. To the tofu, add tomato puree, chilli powder, cashew + oat paste. Gently mix until everything is well combined. Cook for 2-4 minutes.
  7. Rub methi in between your hands and into the pan. Mix and you’re done!
  8. 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