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Tandoori Tofu Tacos

Tandoori Tofu Tacos, a vegetarian spin on the Tandoori Chicken.

5 from 6 votes
Course Main Course
Cuisine Indian-Inspired
Servings: 10 tacos
Calories:

Ingredients

for the tofu

  • 1/2 tbsp avocado oil
  • 1 pound organic extra firm tofu pressed

for the tandoori flavors

  • 1 black cardamom
  • 2 cloves
  • 2 peppercorns
  • 2 green cardamom pods
  • 1 tbsp cumin seeds
  • 1/2 stick cinnamon stick
  • 1 medium red onion finely chopped
  • 1/2 medium green bell pepper finely chopped
  • 1/2 medium red bell pepper finely chopped
  • 1/2 tsp salt
  • 1 inch ginger chopped
  • 4 cloves garlic chopped
  • 1/4 tsp turmeric powder
  • 1/4 tsp Indian red chili powder
  • 1 tsp coriander powder
  • 2 tsp tandoori masala* divided, I use Rani Tandoori Masala
  • 1/4 tsp garam masala
  • 1 tsp chat masala
  • 1 tbsp dry fenugreek leaves kasoori methi
  • 1/2 lemon freshly squezed

Creamy Garlicky Yogurt Sauce

  • 1/2 cup sour cream** use Greek yogurt for healthier option
  • 1/2 cup 5% Greek Yogurt, 2% works too I used Fage
  • 1 serrano chilly, with seeds
  • 5-6 cloves garlic
  • 1/2 tsp salt
  • 1/2 cup fresh cilantro
  • 1 tbsp fresh lemon juice
  • 1 tsp vinegar
  • 1/2 tsp cumin powder
  • 1/4 tsp Garam Masala I use MDH brand

Instructions

Make the Tofu

  • Begin by pressing the tofu in a paper towel and placing a cast-iron skillet on top for 1/2 hour.
  • Cut the tofu into very little cubes.
  • Heat up a wok on medium heat, once hot, add 1/2 tbsp of avocado oil. Add the diced tofu. Cook for 8 minutes, stirring often.
  • Turn off the stove, once slightly browned. Set aside.

Make the Tandoori Mixture

  • Chop the onion, red and green bell pepper.
  • Also chop the ginger and garlic. I just used a food processor.
  • Heat up the same wok on medium heat, add 1 1/2 tbsp of oil. Once hot, add the spices - black cardamom, peppercorns, cloves, green cardamom pods, cumin seeds, and a cinnamon stick. Saute for 30 seconds or so.
  • Add red onions and saute for 5 mins.
  • Now add the red & green bell pepper. Season with salt. Saute for 5 minutes.
  • Add the ginger and garlic. Cook for 1 minute.
  • Add the powdered spices - turmeric powder, red chili powder, coriander powder, and tandoori masala. Also add a 1/4 cup of water to avoid the spices from burning. Cook for a minute.
  • Add the tofu. Stir well for a couple minutes.
  • Top with chat masala, garam masala, dry fenugreek leaves, and a squirt of lemon juice. Stir well.
  • Tofu is cooked. Turn off the stove.

Creamy Garlicky Yogurt Sauce

  • Add all the ingredients for the sauce in a small food processor.
  • Blend and this is what you should have. You can add a little water to thin it out, however I didn’t.

Assemble Tacos

  • Take a gluten-free corn tortilla, top with green or purple shredded cabbage, followed by tofu, and finish it off with the yogurt sauce and fresh cilantro. Enjoy!

Notes

* Rani Tandoori Masala is my choice of tandoori masala has it contains no food color or salt. This may be hard to find at your local Indian grocery store, so I'm linking it here on Amazon. 
** Sour Cream - for a healthier option, you can swap the sour cream for Greek Yogurt. Make sure you use 5% or 2% Greek Yogurt, I like Fage. Note, the taste of the sauce will be more tart if you it's all yogurt.
For a Dairy-Free option - omit the sour cream and yogurt, and opt for a vegan sour cream and/or yogurt.
 
 

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