Tully'z Tandoori Chicken

Tully'z Tandoori Chicken


  • 500 very firm Tofu (no need to squeeze or press to drain excess water)
  • 1.5 tbsp Tandoori Premium rub
  • Juice of 1/2 lemon
  • 3 tbsp coconut yoghurt
  • 1 tbsp ginger and garlic paste
  • 1 tbsp chickpea flour (besan)
  • 2 tbsp olive oil
  • Few drops of natural orange food colour (optional)


  •  Preheat the oven to 180ºC/350ºF
  • In a large bowl whisk all the above ingredients except Tofu and keep aside.
  • Using your hands, break tofu in uneven chunks and toss into the bowl with Tandoori mixture. Make sure all the pieces are quoted evenly.
  • Cover and leave in the fridge for 15 minutes. (Or overnight if you have time.
  • Line the baking tray with baking (parchment) paper. Grease it with olive oil.
  • Place the tofu chunks in a single layer and bake for 20 minutes.
  • Once the time is up, turn the tofu over, crank up the oven to 250ºC/480ºF and bake for another 5 minutes or until slightly charred.
  • Enjoy with Raita sauce and mint chutney. (Recipe in my E-book "Easy Vegan Curries")

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