Vegan Tandoori Mixed Grill
Fire up your grill and elevate plant-based dining with this irresistible Vegan Tandoori Mixed Grill! Featuring a vibrant medley of marinated tofu, seitan, cauliflower florets, red bell peppers, zucchini, and juicy cherry tomatoes, this recipe is packed with bold Indian-inspired flavors. The creamy vegan yogurt marinade, infused with aromatic spices like garam masala, turmeric, cumin, and coriander, creates a smoky and slightly charred finish perfect for summer cookouts or cozy dinner nights. Easy to prepare, this dish comes together in under an hour, and it’s customizable with skewers for a visually stunning presentation. Serve it alongside fluffy basmati rice or vegan naan for a complete, crowd-pleasing meal that's both hearty and wholesome. Ideal for vegan grilling enthusiasts and spice lovers alike!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 300 grams Seitan
- 300 grams Cauliflower florets
- 2 medium Red bell pepper
- 2 medium Zucchini
- 200 grams Cherry tomatoes
- 1 cup Plain unsweetened vegan yogurt
- 2 tablespoons Lemon juice
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.
Cut the pressed tofu, seitan, cauliflower, red bell peppers, and zucchini into large, bite-sized pieces. Keep the cherry tomatoes whole.
In a large mixing bowl, prepare the marinade by combining the vegan yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric powder, garam masala, cayenne pepper (if using), salt, and vegetable oil. Mix well.
Add the tofu, seitan, cauliflower, red bell peppers, zucchini, and cherry tomatoes to the bowl with the marinade. Toss gently to ensure all the pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat your grill or grill pan to medium-high heat. If using skewers, thread the marinated vegetables, tofu, and seitan onto metal or soaked wooden skewers, alternating pieces for variety.
Grill the skewers (or place the pieces directly on the grill if not skewering) for about 4-5 minutes per side, or until slightly charred and caramelized, turning occasionally to cook evenly.
Transfer the grilled tandoori mix to a serving platter and garnish with freshly chopped cilantro.
Serve hot with basmati rice, naan (make sure it is vegan), or a side of cooling cucumber raita made with vegan yogurt.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6374 mg | 277% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 54.4 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1290 mg | 99% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 3981 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
