Vegan Tofu-Paneer Tikka Skewers

About this recipe

Paneer tikka is the vegetarian party dish that appears at every Indian celebration, and this vegan version uses extra-firm tofu pressed until nearly dry, marinated in hung plant yogurt and roasted besan, then baked until the edges char. The tofu holds its shape as well as any paneer would, while the plant yogurt provides tanginess and richness, and the roasted besan adds a savoury, nutty depth that's reminiscent of traditional marinades. Kashmiri chilli powder gives the surface a deep red hue without overwhelming heat, letting the ginger's sharpness and warmth lead. The hero ingredients are the plant yogurt and besan: the yogurt should be hung (strained through cloth) to thicken and concentrate its flavour before mixing into the marinade, while besan should be dry-roasted in a pan until fragrant and golden, which removes any raw flour taste and adds a nutty depth. Ginger-garlic paste provides heat and sharpness, while kasuri methi (dried fenugreek leaves) adds an aromatic complexity that feels traditional and authentic. At 320 calories and 26g protein per serving, these are complete snacks that feel indulgent. The most important step is pressing your tofu thoroughly: wrap the block in cloth, place it on a plate, weigh it down, and let it sit for at least an hour (overnight is better) so excess moisture is extracted. Wet tofu will not take the marinade as well and will be mushy rather than firm after cooking. The marinade should be thick enough to coat heavily, not thin and runny. Marinating for 30 minutes is minimum, but an hour or overnight produces better flavour absorption. Thread tofu and vegetables alternately on skewers, leaving space between pieces so heat circulates evenly. Bake at high heat until the edges char—this happens quickly, within 15-20 minutes total. The charred bits taste slightly bitter and caramelised, providing textural contrast against the tender interior. Brush with lemon juice and dust with chaat masala while the tikka is still hot, so the seasonings adhere. Serve with mint chutney for cooling contrast, or with sliced onions and lemon wedges. These are best eaten fresh and warm, but can be made ahead and reheated gently in the oven.