Tandoori Tofu Masala “salad”



  • 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)
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    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.
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    NutritionView More

    Sodium27% DV640mg
    Fat25% DV16g
    Protein25% DV13g
    Carbs13% DV40g
    Fiber68% DV17g
    Calories290Calories from Fat140
    Total Fat16g25%
    Saturated Fat3g15%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate40g13%
    Dietary Fiber17g68%
    Vitamin A430%
    Vitamin C100%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.