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)
- 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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Calories: 462