Tandoori Tofu Tikka Skewers | Indian Tofu Appetizer

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A flavorful Indian tofu appetizer featuring tandoori tofu tikka made with a simple yogurt and chickpea marinade.

Prep Time 15

Cook Time 15

Total Time 30

Servings

7 oz tofu firm or extra firm
½ cup bell peppers chopped into cubes
¼ cup onion chopped into quarters
1 tablespoon yogurt
2 teaspoon chickpea flour
½ teaspoon coriander powder
¼ teaspoon red chili powder
¼ teaspoon garam masala
¼ teaspoon cumin powder
⅛ teaspoon turmeric powder
⅛ teaspoon dried fenugreek leaves powder kasuri methi powder, optional but gives nice flavor
½ teaspoon salt adjust to taste
2 teaspoon oil

Press the tofu for at least ten minutes to remove extra water. This helps the marinade stick and prevents a watery texture. Once pressed, cut the tofu into even bite-sized cubes. Chop bell peppers and onions into similar sizes for even roasting.

In a bowl or plate, add chickpea flour, salt, coriander powder, ground cumin, red chilli, garam masala, turmeric, and kasuri methi. Slowly mix in the yogurt until you get a thick, smooth batter.
1 tablespoon yogurt, 2 teaspoon chickpea flour, ½ teaspoon coriander powder, ¼ teaspoon red chili powder, ¼ teaspoon garam masala, ¼ teaspoon cumin powder, ⅛ teaspoon turmeric powder, ⅛ teaspoon dried fenugreek leaves powder, ½ teaspoon salt

Add the tofu cubes, bell peppers, and onions to the bowl. Gently mix until everything is well coated in the fragrant spice batter. For deeper flavor, let the mixture rest for 30 minutes at room temperature, but you can also cook immediately.
7 oz tofu, ½ cup bell peppers, ¼ cup onion

You can choose between two cooking methods:
Pan-fry: Heat oil in a pan on medium heat. Cook in a single layer until all sides turn golden and slightly crisp.
2 teaspoon oil
Oven-roast: Preheat the oven to 400°F (200°C). Spread the coated tofu and vegetables on a lined baking sheet and roast for 12–15 minutes until lightly charred.

Once done, thread the tofu and vegetables onto skewers. This small step makes them perfect for parties, snack platters, or lunch boxes.

Tested Tips from My Kitchen

Press the tofu well, as it removes excess water and allows the spices and yogurt to soak in completely. This step ensures a moist interior but prevents the coating from slipping off. Even ten minutes of pressing makes a noticeable difference.
Marinating longer, up to overnight in the refrigerator, deepens flavor. A short 30-minute rest at room temperature also boosts flavor absorption.
Increase oil or add butter for extra-crisp edges.
Sprinkle with chaat masala before serving for a bright finish.
I only used bell peppers, but other veggies like zucchini, broccoli, cauliflower, and mushrooms also go well with this marinade.
I used regular dairy yogurt; you can use plant-based yogurt or cashew cream + lemon juice as a replacement.
If roasting or grilling the tofu, add the oil to the marinade.