Roasted Tofu Salad with Indian Yogurt Dressing

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A light and refreshing salad that combines roasted tofu with a creamy Indian yogurt dressing. Perfect as a side, appetizer, or wrap filling.

Prep Time 10

Cook Time 20

Total Time 30

Servings

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.

Tested Tips from My Kitchen

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.