Air Fryer Tofu Tikka (Vegan)
Extra-firm tofu and bell peppers in a dairy-free yogurt tikka marinade, air fried until lightly charred. Restaurant-style edges without a tandoor; serve with chutney and lemon.
Equipment
- Air Fryer
- Mixing bowl
- Clean kitchen towels or tofu press
Ingredients
For the tofu
- 400 g extra-firm tofu
- Salt, a pinch, for pressing step
Marinade
- 120 g thick unsweetened plant yogurt soy or coconut Greek-style works well
- 1 tablespoon besan gram flour
- 1 tablespoon neutral oil plus extra for brushing or spray
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon Kashmiri red chili powder adjust for heat
- 1 teaspoon ground cumin
- 3/4 teaspoon fine salt or to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon ajwain optional, for punch
Vegetables (optional but classic)
- 1 small red bell pepper cut into squares similar to tofu
- 1 small green bell pepper cut into squares
- 1 small red onion petals separated into chunks
To finish
- Lemon wedges
- Chaat masala, optional
- Fresh coriander leaves, chopped
Instructions
Press and prep
- Drain tofu, wrap in a clean towel, and press under a light weight 20 to 30 minutes. Unwrap and cut into 3 cm cubes (about 1 to 1.25 inches). Pat very dry.
- If using vegetables, keep pieces roughly the same size as tofu so they cook evenly.
Marinate
- Whisk plant yogurt, besan, oil, ginger-garlic paste, lemon juice, and all ground spices until smooth. Taste for salt and tang; it should be bolder than you want straight off the spoon because tofu will mute it slightly.
- Add tofu and vegetables. Fold gently until coated. Cover and refrigerate 45 minutes to 8 hours. Longer is deeper flavor; same-day works if you are impatient.
Air fry
- Preheat the air fryer to 190°C (375°F) if your model allows preheat.
- Arrange tofu and vegetables in a single layer with a little space between pieces. Spritz or brush lightly with oil if the surfaces look chalky.
- Air fry 12 to 16 minutes, flipping or shaking once halfway through, until tofu is golden at the edges and peppers have blister spots. Work in batches if needed; avoid stacking.
- Optional last step for extra char: 1 to 2 minutes at 200°C (390°F), watching closely so spices do not burn.
Serve
- Finish with lemon, a whisper of chaat masala if you like, and coriander. Serve hot with mint chutney or sliced onion on the side.
Notes
- Total time includes a minimum 45-minute marinade; overnight is optional for deeper flavor.
- Press tofu well; wet tofu steams and sheds marinade in the basket.
- For skewers: soak wooden skewers and thread tofu and vegetables alternately; lay flat in the basket for airflow.
- No air fryer: bake on a lined tray at 200°C (390°F) convection 18 to 24 minutes, turning once.
- If plant yogurt is thin, strain through a cloth 15 minutes or reduce lemon slightly so marinade stays clingy.
- Refrigerate leftovers up to 2 days airtight; reheat in the air fryer 4 to 6 minutes.
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