Vegan Tikka Chicken
Savor the bold and vibrant flavors of Vegan Tikka Chicken, a plant-based twist on the classic Indian dish! This recipe swaps traditional chicken for protein-packed extra-firm tofu, marinated in a fragrant blend of coconut yogurt, spices like garam masala, cumin, and smoked paprika, and a splash of zesty lemon juice for a mouthwatering flavor profile. Perfectly roasted or grilled to golden perfection, the tofu pieces are threaded onto skewers and served with a garnish of fresh cilantro for a stunning presentation. Easy to cook in under an hour and ideal for meal prep, this dish pairs beautifully with naan, fluffy basmati rice, or a refreshing cucumber-mint chutney. Whether you're entertaining guests or treating yourself, Vegan Tikka Chicken is a crowd-pleasing choice for a healthy, gluten-free, and dairy-free meal.
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 120 ml unsweetened coconut yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 8 pieces wooden skewers (soaked in water for 30 minutes)
Instructions
Press the tofu for 15-20 minutes to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top.
Cut the pressed tofu into bite-sized cubes.
In a large mixing bowl, whisk together the coconut yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric powder, paprika, smoked paprika, and salt.
Add the tofu cubes to the marinade and gently toss until fully coated. Cover the bowl and refrigerate for at least 1 hour (or up to 24 hours for deeper flavor).
Preheat your oven to 200°C (400°F) or set your grill to medium-high heat.
Thread the marinated tofu cubes onto the soaked wooden skewers, leaving a little space between each piece for even cooking.
Place the skewers onto a baking sheet lined with parchment paper (or directly onto the grill). Lightly brush the tofu with olive oil.
Bake in the oven for 20-25 minutes, flipping the skewers halfway through, or grill for 10-12 minutes, rotating every few minutes until golden and slightly charred.
Remove from the oven or grill and garnish with fresh chopped cilantro before serving.
Serve warm with naan, rice, or a side of cucumber-mint chutney for a complete meal.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 2.7 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1497 mg | 115% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 903 mg | 19% | |
*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.
