Tofu Tikka on a table in a Studio
(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)
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Tofu Tikka

This version of northern Indian tikka roasts skewers of marinated tofu, onion and bell pepper in a hot oven to mimic a tandoor’s ability to add char and smokiness. Serve with raita (made with nondairy yogurt to keep this vegan) and/or chutney, on flatbread or with rice, or turn into lettuce wraps.

Storage: Refrigerate up to 5 days.

Make ahead: The tofu and vegetables can be marinated for up to 24 hours before cooking. If using, the bamboo skewers need to be soaked for at least 1 hour before use.

Where to find: Himalayan black salt (kala namak) and chaat masala can be found in Indian markets or online.

Adapted from “Plant-Based India” by Sheil Shukla (The Experiment, 2022).


measuring cup
Servings: 4
  • 2/3 cup unsweetened plain nondairy yogurt, such as oat or coconut
  • 3 tablespoons tomato paste
  • 6 cloves garlic, grated or pressed
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons fresh lime juice
  • 2 teaspoons garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground red chile
  • 1/2 teaspoon Himalayan black salt (kala namak; optional)
  • 1 (14- to 16-ounce) block extra-firm tofu, drained and cut into 1-inch cubes
  • 1/2 medium red onion (4 ounces), cut into 1-inch chunks
  • 1 large bell pepper, any color, stemmed, seeded and cut into 1-inch chunks
  • Generous pinch of chaat masala, for serving
  • Chopped fresh cilantro or mint, for serving
  • Lemon wedges, for serving
  • Raita (see related recipe), for serving (optional)
  • Cilantro Mint Chutney (see related recipe), for serving (optional)


Time Icon Active: 30 mins| Total: 55 mins, plus marinating time
  1. Step 1

    If using bamboo skewers, soak them in water for at least 1 hour and up to 24 hours.

  2. Step 2

    In a large bowl, whisk together the yogurt, tomato paste, garlic, ginger, lime juice, garam masala, paprika, salt, turmeric, red chile and black salt, if using.

  3. Step 3

    Add the tofu, onion and bell pepper to the bowl and gently fold until each piece is well coated. If you'd like, cover and refrigerate up to 24 hours (although you can also proceed directly with the recipe if desired).

  4. Step 4

    Position a rack in the middle of the oven and preheat to 450 degrees.

  5. Step 5

    Gently stir the tofu and vegetables to re-coat them with the marinade, then skewer onto 4 large bamboo or metal skewers, alternating the tofu, bell pepper and onion. Reserve any remaining marinade.

  6. Step 6

    Line the bottom of a square baking dish with foil. Balance the skewers on top of the baking dish rims so the tofu is touching neither the bottom of the dish nor its neighboring skewer. Roast the skewers for about 15 minutes, or until starting to brown in spots. Remove from the oven, brush with the remaining marinade, rotate each skewer 180 degrees, then continue roasting for an additional 10 minutes or until browning in spots. (If desired, you can broil for 1 to 2 minutes to add charred spots reminiscent of tandoor cooking.)

  7. Step 7

    Remove from the oven, and sprinkle with chaat masala and chopped cilantro or mint. Serve hot, with lemon wedges and raita and/or chutney, if you’d like.

Nutritional Facts

Per serving (1 large skewer)

  • Calories


  • Carbohydrates

    14 g

  • Cholesterol

    0 mg

  • Fat

    9 g

  • Fiber

    4 g

  • Protein

    10 g

  • Saturated Fat

    4 g

  • Sodium

    718 mg

  • Sugar

    7 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Plant-Based India” by Sheil Shukla (The Experiment, 2022).

Tested by Joe Yonan.

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