Vegan Paneer-Style Tofu Tikka

About this recipe

This vegan tofu tikka proves that paneer isn't essential to tandoori spice—pressed firm tofu, pressed again and cubed, accepts tandoori masala more eagerly than paneer might, its neutral flavor becoming a canvas for coconut yogurt and the spice blend's complexity. Kasuri methi's herbaceous, dried fenugreek notes cling to the baked tofu's exterior, creating an aromatic crust that smells more expensive than it tastes. Coconut yogurt or cashew cream replaces dairy yogurt, adding body without the tanginess that might overpower the tofu's delicate flavor. The marinade should be thick—it clings to the tofu rather than dripping off. Roasted besan (chickpea flour) adds richness and helps the marinade adhere even through high heat. Mustard oil contributes a sharp, peppery backdrop that feels authentically North Indian rather than neutral. The single rule is pressing: tofu must be pressed twice, once when you first open it and again after cubing. Excess moisture will cause the tofu to steam rather than bake, resulting in a soft, unappealing texture. After pressing, the marinade should sit undisturbed for at least 25 minutes, letting the spices penetrate. Baking in a 230°C oven yields crispier edges than an air fryer—the concentrated, dry heat creates actual char rather than just browning. This is genuinely high in protein, vegan, and elegant enough for a dinner party. Serve with mint chutney and raita on the side, or build a grain bowl around it. Leftovers reheat beautifully in a 200°C oven for five minutes, maintaining their crispy exterior while staying tender within.