Tandoori Paan Tofu
Tandoori style, pan seared, marinated, and luscious tofu is a unique party appetiser.
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Cooking Time

25-30 Min

Meal Type


Preparation Time

30 Min




  • For Tandoori Paan Tofu
  • 200 gm tofu
  • 4 to 5 betel leaves
  • ½ cup Yogurt
  • 2 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 tsp All ground spice
  • 1 tsp Kasuri methi
  • For Chutney
  • 2 tsp oil
  • 1 chopped onion
  • 2 to 3 chopped green chillies
  • 2 to 3 sliced plums
  • 2 to 3 chopped tomatoes
  • Salt
  • Water
  • 1 tbsp Vinegar
  • 1 tsp sugar
  • 1 tbsp oil


  1. 1

    Slit the tofu pieces. For marinade, combine yogurt, ginger garlic paste, red chilli powder, and kasuri methi. Mix well. Marinate the tofu pieces and keep aside for 5 to 6 min. Arrange the marinated tofu in a baking tray. Bake the tofu in oven on 220 C until half done. For the chutney, heat oil in a pan. Add chopped onion green chillies, plums, tomatoes, salt, water, vinegar, and sugar. Mix well. Transfer the chutney mixture to a blender and blend chutney till smooth. Transfer the chutney to a pan. 12 Slice the half baked tofu and wrap each tofu finger in a betel leaf. In a grill pan, drizzle oil and sear the wrapped tofu. Once grilled, discard the betel leaves from tofu. Transfer tandoori paan tofu to a serving plate. Top with the chutney.

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