Crispy, Spicy, Vegan! My take on the iconic Indian Appetizer| TOFU KOLIWADA

tofu

🥗Healthier: tempeh

💰Cheaper: paneer

Tempeh offers more protein and fiber, while paneer is more accessible.

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is often more affordable.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika provides a milder flavor, while cayenne is often less expensive.

oil for frying

🥗Healthier: air fryer

💰Cheaper: baking

Using an air fryer reduces oil use, while baking is cost-effective.

Press the extra firm tofu for at least 15 minutes.

Tear the tofu into bite-sized pieces.

Add ginger-garlic paste to the tofu.

Add 1 teaspoon of lime or lemon juice to the tofu.

Mince a green chili and toss it with the tofu to coat.

In a small bowl, combine all spices, salt, baking soda, cornstarch, and rice flour.

Add chaat masala and amchur to the spice mixture.

If desired, add carum seeds (ajwain) to the mixture.

You can either coat the tofu with the dry spice mixture or make a batter with it.

If making a batter, ensure not to add too much moisture to keep it on the tofu when baking.

To bake, preheat the oven to 400°F, transfer coated tofu to a parchment-lined baking sheet, and bake until crispy but not overly brown.

To pan fry, heat a skillet over medium-high heat and add oil.

Once the oil is hot, add the coated tofu pieces to the skillet and spread them out.

Reduce the heat to medium and cook for about 1 minute, flipping every 15 to 30 seconds until crispy.

Remove the tofu from the skillet once cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens