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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.

// posted on July 09, 2021

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:

  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 oil over low flame. Stirring constantly. This will take around 10-20 minutes. Once they’re caramelized, transfer into another bowl/plate.
  4. Add cashews and oat milk into a food processor and blend until it’s smooth with small chunks.
  5. 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.
  6. To the tofu, add tomato puree, chilli powder, cashew + oat paste. Mix until everything is well combined. Cook for 2-3 minutes.
  7. Using the palm of your hands rub methi in between your hands and into the pan. Mix and you’re done!
  8. 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.

Vegan Tofu Tandoori Garlic-Coriander Naan Wraps | cookingwithparita.com

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More simple vegan Indian recipes you’ll love:

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Vegan Tofu Tandoori Garlic-Coriander Naan Wraps | cookingwithparita.com

Vegan Tofu Tandoori Garlic-Coriander Naan Wraps


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5 from 8 reviews

  • Total Time: 40 minutes
  • Yield: 4 people 1x

Description

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!


Ingredients

Units Scale

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!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Indian

Nutrition

  • Calories: 462

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6 comments on “Tofu Tandoori Garlic-Coriander Naan Wraps

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