Looking for a quick way to turn simple leftovers into something new? This roasted tofu salad with Indian yogurt dressing does just that. Crisp tofu cubes meet creamy yogurt, creating a refreshing dish you can serve as a salad, appetizer, or wrap filling.
I first made it with leftover Indian spiced roasted tofu and raita, and it instantly became a repeat in my kitchen. It's practical, flavorful, and perfect for when you want to reinvent yesterday's meal. Instead of roasted tofu, you can make this salad with oven-roasted cauliflower as well.
Roasted Tofu Meets Creamy Yogurt
When I roast a block of tofu, I often save a portion for the next day. That's how this recipe was born, by mixing leftover tofu with a quick yogurt dressing.
The roasted tofu brings smoky depth while the creamy Indian yogurt sauce ties it all together. If you haven't tried oven-baked tofu yet, it's a kitchen staple worth making ahead.
The salad also takes cues from my Indian yogurt sauce recipe, which shows how versatile yogurt-based dressings can be. I love that this salad is light enough for a side yet hearty enough to double as a meal when tucked into wraps or paired with grains.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Preheat oven to 400°F (200°C). Cut tofu into bite-sized cubes and place in a tray. Add salt, red chili powder, black pepper, garam masala, coriander powder, and rice flour.
Step 2: Toss tofu gently so that the spices coat it evenly. Add oil and mix once more. Spread cubes in a single layer.
Step 3: Roast for 20 minutes, flipping halfway, until golden and crisp.
Step 4: In a mixing bowl, whisk yogurt with salt and cumin until smooth.
Step 5: Add cucumber, tomato, cilantro, and onion. Mix to make the dressing.
Step 6: Spoon yogurt dressing into a serving bowl.
Step 7: Spread roasted tofu cubes over the dressing.
Serving Tips
At home, I enjoy this salad chilled on warm afternoons. Sometimes I tuck it into wraps for a portable lunch, and other times I plate it with rice for a light dinner.
Here are some more ideas to try:
- Use it as a filling for avocado paratha or spinach paratha for a wholesome and colorful meal. My kids love this combo so much!
- Serve as a small plate appetizer for gatherings.
- Mix this salad with oven-roasted veggies to make it more filling and packable for a lunchbox.
- Pair it with rice dishes like Indian lemon rice or spinach pulao for a balanced, satisfying meal.
Did you try this roasted tofu salad with Indian yogurt dressing? I'd love to know how you served it! Share in the comments and explore more Indian salad recipes for inspiration.
Recipe
Roasted Tofu Salad with Indian Yogurt Dressing
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Ingredients
To roast tofu:
- 7 oz extra firm tofu cubed
- ¼ teaspoon salt
- ¼ teaspoon red chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder
- 1 teaspoon rice flour
- 2 teaspoon oil
For yogurt dressing:
- ½ cup yogurt thick or Greek yogurt
- ½ cup cucumber chopped and deseeded
- ¼ cup tomato chopped and deseeded
- ¼ cup onion chopped
- 1 tablespoon cilantro chopped
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
Instructions
- Cut the tofu into bite-sized cubes and place them in a mixing tray. Add all the spices, salt, and rice flour on top.7 oz extra firm tofu, ¼ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon black pepper, ¼ teaspoon garam masala, ½ teaspoon coriander powder, 1 teaspoon rice flour
- Toss the cubes gently until each piece is evenly coated with the spice mixture.
- Drizzle oil over the tofu and mix once more so the coating sticks.2 teaspoon oil
- Spread the tofu cubes in a single layer and roast in the oven for 20 minutes or until golden and crisp.
- While tofu roasts, prepare the dressing. Whisk yogurt with salt and cumin until smooth.½ cup yogurt, ¼ teaspoon salt, ¼ teaspoon ground cumin
- Add chopped cucumber, tomato, cilantro, and onion, and mix well.½ cup cucumber, ¼ cup tomato, ¼ cup onion, 1 tablespoon cilantro
- To serve, spoon the yogurt dressing into a bowl or plate, then top with the roasted tofu cubes. Garnish with fresh coriander if you like.
- Serve this salad with simple Indian-style basmati rice for a light dinner, or try it with my avocado paratha on the side.
Notes
- Use thick yogurt or Greek yogurt for a creamy dressing that clings to tofu.
- Always deseed the cucumber and tomato to prevent wateriness.
- Leftovers keep well for a day in the fridge, but mix fresh dressing if making ahead.
Nutrition
Save this recipe on Pinterest so you'll always have it handy when you need a quick idea.
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