Tandoori Tofu with Okra Fries & Delhi Slaw Vegan recipe

Tandoori Tofu with Okra Fries & Delhi Slaw

Prep 40 mins
Cook 12 mins
Serves 2

Tandoori, traditionally chicken marinated in yoghurt and spices and cooked in a tandoor clay oven, originated in the Punjab. This version is a tasty vegan alternative marinating Cauldron Organic Tofu with a blend of spices, apple cider vinegar and lots of fresh root ginger and grilling to give a wonderful depth of flavour and finish which pairs well with the crunchy okra fries and Delhi slaw.

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½ block Cauldron Organic Tofu, drained and pressed for 20 minutes then sliced into ½ cm x 3cm x 3 cm
1 green pepper, cut into large dice
1 red pepper, cut into large dice

For the Tandoori Marinade:
2 tbsp lemon juice
2 tsp ground paprika
1 tsp golden caster sugar
2 tbsp apple cider vinegar
2 tbsp root ginger juice
2 cloves of garlic, crushed
½ tsp garam masala
½ tsp ground cumin
½ tsp chilli powder
¼ tsp ground turmeric
1 small green chilli, finely diced

For the Delhi Slaw:
1/3 small red cabbage, finely shredded
½ red pepper, cut into thin strips
8 radishes, thinly sliced
½ green chilli, deseeded and finely chopped
2 tbsp pomegranate seeds
1 tbsp vegan mayonnaise mixed with ¼ tsp asafoetida
Small bunch of coriander, finely chopped
Small bunch of mint, finely chopped
Squeeze of lemon (to taste)

For the Okra Fries:
200g okra, sliced lengthways in thin, long strips
4 tbsp chickpea flour
½ tsp baking powder
½ tsp garam masala
1 tsp celery salt
½ tsp garlic powder
½ tsp hot chilli powder
125ml sparkling water
Oil for frying


  1. Mix the lemon juice and paprika in a bowl then add the Cauldron Organic Tofu. Stir until well coated. Cover and refrigerate for 10 minutes. Prepare the marinade by dissolving the sugar in the vinegar then mixing all of the ingredients together. Remove the tofu from the lemon juice and place in the marinade. Cover and refrigerate for 15 minutes.
  2. To make the Delhi coleslaw, mix the asafoetida with the mayonnaise then combine all of the ingredients and season to taste. Cover and refrigerate until needed
  3. Preheat the oven to 180°C/350°F/Gas Mark 4.
  4. Prepare the chickpea batter for the okra fries by combining all of the dry ingredients then beating in the water until reasonably lump-free. Heat the oil for frying in a heavy based pan over a medium/high heat or preheat a deep fryer to 180°C. Dip the okra slices into the batter then drop carefully into the oil. Fry for 3-4 minutes, drain well then place on a baking sheet. Cook in the oven for 5 minutes and keep warm until needed.
  5. Preheat a chargrill over a high setting or alternatively heat the grill to a medium/high setting. Place pieces of tofu and peppers on the chargrill and cook for 2-3 minutes on each side. Place on a baking sheet and keep warm in the oven until needed.
  6. When all the tofu and peppers are cooked, divide equally between serving plates with a generous spoonful of Delhi coleslaw and a handful of crispy okra fries.