Tandoori Tofu Masala “Salad” Recipe

Name: Tandoori Tofu Masala “Salad”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup tofu firm cubed, I use Nasoya; 4 tablespoons tandoori masala recipe BELOW or store-bought; 1 tablespoon cayenne pepper or to taste; 2 tablespoons lemon juice freshly squeezed- plus extra for cooking; 1 teaspoon salt; 3 black pepper; 3 cloves garlic crushed and minced; 2 tablespoons ginger freshly grated; 4 cayenne chilies dried, cut in half; 1/2 white onion sliced in rainbows; 1/2 green bell pepper thinly sliced, almost julienned; 3/4 cup cherry tomatoes yellow, cut in half; 1 handful cilantro washed and finely chopped; 1 tablespoon olive oil PAM, original/; romaine lettuce leaves for garnishing; chat masala for garnishing, optional; 1 tablespoon cumin powder; 1 tablespoon coriander powder; 1 tablespoon fenugreek methi powder; 1 tablespoon chili powder; 1 teaspoon turmeric; 1 teaspoon garlic powder; 1 teaspoon cinnamon; 1 teaspoon ginger powder; 1 teaspoon black pepper; 1 teaspoon nutmeg freshly grated preferably; 1/2 teaspoon clove powder

Servings: persons

1 cup tofu firm cubed, I use Nasoya
4 tablespoons tandoori masala recipe BELOW or store-bought
1 tablespoon cayenne pepper or to taste
2 tablespoons lemon juice freshly squeezed- plus extra for cooking
1 teaspoon salt
3 black pepper
3 cloves garlic crushed and minced
2 tablespoons ginger freshly grated
4 cayenne chilies dried, cut in half
1/2 white onion sliced in rainbows
1/2 green bell pepper thinly sliced, almost julienned
3/4 cup cherry tomatoes yellow, cut in half
1 handful cilantro washed and finely chopped
1 tablespoon olive oil PAM, original/
romaine lettuce leaves for garnishing
chat masala for garnishing, optional
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon fenugreek methi powder
1 tablespoon chili powder
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon cinnamon
1 teaspoon ginger powder
1 teaspoon black pepper
1 teaspoon nutmeg freshly grated preferably
1/2 teaspoon clove powder

1
In a medium sized bowl place tofu. Add tandoori masala, salt, pepper, cayenne pepper, and lemon juice. Combine well, until each piece is coated and red. Wrap with plastic wrap, and place in the fridge. Marinate for 2 hours (or more).
2
In a medium-sized skillet spray with PAM and add oil and set over medium flame. Add onions, peppers and garlic. Saute for about 2 minutes, then add grated ginger. Add chilies with seeds and all. Saute for about another 2 minutes. After the onions and peppers are slightly browned and soft (not caramelized), add tofu. Saute for another 2-3 minutes. You want the tofu to become a lil browned and soft. Add a squeeze of lemon juice and combine.
3
After everything is well combine and veggies and cooked and tofu is soft, taste for salt, and add as needed. Remove from heat and mix in cherry tomatoes. Add cilantro and mix.
4
On a serving platter, place lettuce leave and place tofu over half of the leaves. Sprinkle with a little chat masala and cilantro. Can be served warm or at room temperature. Can be eaten alone or with naan.

116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 1 cup tofu firm cubed, I use Nasoya, 4 tablespoons tandoori masala recipe BELOW or store-bought, 1 tablespoon cayenne pepper or to taste, 2 tablespoons lemon juice freshly squeezed- plus extra for cooking, and more.

Yes, Tandoori Tofu Masala “Salad” falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tandoori Tofu Masala “Salad”

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