Brown Girl Vegan

Category: Indian Recipes

  • Sweet Potato & Quinoa Khichdi

    Sweet Potato & Quinoa Khichdi

    This Khichdi recipe is made with rice, red lentils, quinoa and sweet potato to make a comforting one pot Indian meal. It’s nourishing and healthy!

    This easy vegan and gluten free Khichdi is a light and gut-friendly meal you can make in 20 minutes – there is not much prep work or soaking involved even though it involves dal in the recipe. The traditional version is made with moong dal but we’ve made it with red lentils for a quick pressure cook recipe. You can also make this recipe in an instant pot or a pan.

    The simple traditional version usually is cooked with ghee (NOT vegan!), cumin seeds, and turmeric, and it is said to be beneficial for your health according to Ayurveda. I like to make these for weeknight dinners or weekend meals to incorporate more veggies and protein in my diet.

    Ingredients You Need

    • lentils – I used red lentils but you can use moong dal or yellow lentils. Do note that for moong dal or yellow lentils, you need to soak the lentils overnight to 24 hours for safe consumption and easier digestion.
    • rice – I used a mix of long-grain basmati rice and quinoa. You can also use other types of grains like millet for a nice texture.
    • veggies – I used sweet potato in here but you can add more veggies like diced carrots, peas, long beans depending on what you feel like. I also added a tomato.
    • spices – cumin and turmeric are a must! I added on fennel seeds and for tempering (completely optional) – I used mustard seeds, curry leaves, hing (asafoetida) and chili powder.
    Print Recipe

    Sweet Potato & Quinoa Khichdi

    This Khichdi recipe is made with rice, red lentils, quinoa and sweet potato to make a comforting one pot Indian meal. It's nourishing and healthy!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: indian food, indian recipes
    Servings: 2

    Ingredients

    • 1/2 cup red lentils
    • 1/2 cup tri-colour quinoa
    • 1/2 cup basmati rice
    • 1 large sweet potato
    • 1 tbsp olive oil
    • 1 green chili
    • 1 tsp minced ginger
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds optional
    • 1 tomato
    • 1/4 tsp turmeric
    • 1 tsp salt
    • 4 cups water

    Tempering

    • 2 tbsp olive oil
    • 1 tsp mustard seeds
    • 8-10 curry leaves
    • pinch hing
    • 1 tsp chili powder

    Instructions

    • Rinse quinoa and lentils once. Wash rice 3 times and drain until water runs clear.
    • Peel sweet potato and dice in very small pieces. Chop green chili and tomato finely.
    • To a pressure cooker, add oil and saute cumin & fennel seeds. Add green chili, ginger and saute for a minute.
    • Add tomatoes, turmeric and cook them until the tomatoes get mushy (2 – 3 minutes).
    • Add quinoa, lentils, rice, sweet potato and water. Add salt to taste, mix well and pressure cook for 2 whistles (about 8 minutes) and leave it in the steam for a few minutes.
    • Meanwhile, heat up some oil. Add mustard seeds and curry leaves and wait for them to pop (stay safe!).
    • Add hing, chili powder and once the oil is hot, take off the heat. Immediately pour over the khichdi (remember to do this after the khichdi is done and when you are leaving it in the steam to ensure the oil is still hot when your pour over)
    • Give that a good mix and serve with chopped coriander.
  • Spicy Toasted Coconut Upma

    Spicy Toasted Coconut Upma

    This popular traditional savoury South Indian breakfast is easy to make and is also the perfect gut friendly meal to start your day!

    Traditional Indian South Indian breakfast

    Upma is a popular South Indian breakfast made with semolina flour (also known as Rava). It’s loaded with veggies, spices and herbs, but semolina flour itself is made from ground durum wheat. 

    The traditional version involves cooking roasted rava in water that is gradually added and has been flavoured by spices and fresh vegetables like carrots and peas. My recipe’s cooking method is slightly different to make the process quicker but still retaining the same taste.

    Savoury breakfasts are also beneficial for health by making us feel fuller for a longer period of time and ultimately, it can cause us to snack less and increase energy levels. A hot plate of Upma is my ideal breakfast on many days and sometimes I even have it for a light dinner as it can be easily digested.

    What makes Upma taste so much better are tempering fresh spices in a generous amount of oil (we’ll be using olive oil) that gives the dish its aroma. Pair with my 5-min Coconut Chutney for the perfect breakfast!

    What Do I Need?

    Here’s a simple list of ingredients you need for this recipe:

    • semolina flour – this is ground durum wheat. For a gluten free version, you can use millet or cooked oatmeal instead.
    • spices – cumin and mustard seeds are a MUST! Curry leaves, ginger and green chillies are other ingredients you need for this recipe.
    • vegetables – I like to add finely chopped carrots and peas. Finely chopping them makes them easier to eat.
    • grated coconut – I use frozen grated coconut that I just microwave for 30 seconds before toasting them and mixing them with the dish. It elevates the flavour profiles so much!
    Print Recipe

    Spicy Toasted Coconut Upma

    This popular traditional savoury South Indian breakfast is easy to make and is also the perfect gut friendly meal to start your day!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Breakfast, Main Course
    Cuisine: Indian
    Servings: 2

    Ingredients

    • 1 cup semolina flour
    • 3 cups hot water
    • 2 tbsp olive oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1 green chilli or 2 small green chillies
    • pinch hing
    • 1 tsp ginger paste
    • 10 curry leaves
    • 1/4 cup chopped carrots
    • 1/4 cup green peas
    • 1 tsp salt
    • 1/4 cup grated coconut
    • 6 cashews
    • handful coriander

    Instructions

    • Boil 3 cups of water. Microwave frozen grated coconut for 30 seconds.
    • Heat oil in a pan. Add mustard seeds and wait for it start popping. Then add cumin seeds and saute for a few seconds.
    • Add ginger paste, chopped green chilli and saute until fragrant. Add a pinch of hing.
    • Add chopped carrots and saute for 3 minutes until they are cooked. Add frozen peas, mix and add in semolina flour.
    • Add in 1/2 cup water, mix and repeat the process until you have finished the water.
    • Close the lid and let it remain in the steam for 5 minutes. Meanwhile, toast your cashews and toast your grated coconut in some oil until it browns.
    • Mix in the coconut and serve Upma with more toasted coconut, cashews and chopped cilantrol

  • Carrot & Cucumber Raita (Indian Yogurt Dip)

    Carrot & Cucumber Raita (Indian Yogurt Dip)

    This dairy-free raita mixed with carrots and cucumbers is the most cooling and refreshing dip you can pair with spicy Indian dishes.

    This yogurt-based condiment is traditionally made with full-fat yogurt made from cow’s milk. I was always told that the cows in India were never mistreated when we were taking milk from them and it was okay to consume curd or yogurt because it’s so good for your body. And that’s how I always ended a meal with curd rice or always have raita on the side of spicy dish.

    From what I’ve read however, milk was an intrinsic part of Indian diet including consuming other forms of milk like buttermilk, ghee, curd and now cottage cheese. You can read more about the history of milk production in India here.

    The article also talks about the fact that just over 3 years ago, people in India have consumed more cows’ milk than any other country, and this is strange when your realise that 60% of Indians are lactose intolerant.

    I didn’t expect to find out this information while researching about raita but here we are: let’s choose vegan alternatives where we can. This refreshing raita dip is made with soy yogurt (I used Alpro, literally the best yogurt I’ve tried so far!) and finely chopped carrots and cucumbers.

    I also liked to add chopped mint and coriander for that herby and fragrant flavour. Not forgetting spices like cumin and garlic powder (you can also add a pinch of garam masala!)

    I also garnish it with some kashmiri chili powder for the vibrance but you don’t have to do this at all – this makes the raita perfect but sometimes we are just too lazy so we add some chopped vegetables and salt. BUT, I would recommend adding these herbs and spices if you have them because that’s what make raita very unique from similar dips like my Vegan Tzatziki.

    You can pair this with my Vegan Mushroom Dum Biryani for the perfect balance of flavours.

    Print Recipe

    Carrot & Cucumber Raita

    This dairy-free raita mixed with carrots and cucumbers is the most cooling and refreshing dip you can pair with spicy Indian dishes.
    Prep Time5 minutes
    Course: Condiment
    Cuisine: Indian
    Keyword: dips
    Servings: 4

    Ingredients

    • 1 cup soy yogurt
    • 1/3 cup chopped carrots
    • 1/3 cup chopped cucumbers
    • 1 tsp lime jucie
    • 1/4 tsp ground cumin
    • 1 tsp garlic powder
    • 2 tbsp chopped mint
    • 1 tbsp chopped coriander
    • 1/2 tsp salt add more if required
    • pinch kashmiri chili powder

    Instructions

    • Mix all the ingredients together. Garnish with kashmiri chili powder.
  • Vegan Mushroom Biryani

    Vegan Mushroom Biryani

    This restaurant-style aromatic Oyster Mushroom Biryani is loaded with veggies, warm spices, lots of mint and fragrant basmati rice flavoured with saffron oat milk and crispy onions.

    This is the one dish that I grew up eating and loved: Biryani. I remember the times my family and I would hunt high and low for the restaurant serving the best biryani (though I used to eat meat then). I was able to recreate the flavours of a dum biryani with simple steps like flavouring the vegetables and mushrooms with a generous amount of spiciness so the rice is moist and aromatic.

    It’s a multi-step process preparing this dish and it’s definitely worth the effort. It can also make you several portions, perfect for a family or friends’ gathering. You can also meal prep this as it’s packed with veggies and is versatile enough if you want to switch up ingredients to add more vegetables or protein to the dish.

    Biryani is a rice dish made with layers of spiced sautéed vegetables, rice, and lots of herbs. The flavours infused in the layering and steaming process. It’s also a naturally gluten free dish but most you find at restaurants are probably not vegan due to the heavy usage of ghee.

    What You Need

    • Rice – I usually use long grain basmati rice when making briyani and that’s how it is traditionally prepared. You can use short grain as well (though some times it’s prepared in another method).
    • Vegetables – I use green beans, carrots, baby corn, green peas and oyster mushrooms for this recipe. You can also use tofu or chickpeas.
    • Spices – Both whole and ground spices are important for this recipe. You can find the whole list of spices on my recipe card below.
    • Herbs – Fresh herbs like mint and coriander are essential. I also used saffron, but if you can’t find it you can totally skip that!
    • Yogurt – a lot of times, yogurt is a popular addition when mixing the vegetables, you can easily substitute that with coconut cream!

    You can pair this biryani with my easy 5-minute Vegan Carrot & Cucumber Raita!

    Print Recipe

    Vegan Mushroom Biryani

    This restaurant-style aromatic Oyster Mushroom Biryani is loaded with veggies, warm spices, lots of mint and fragrant basmati rice flavoured with saffron oat milk and crispy onions.
    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: rice
    Servings: 6

    Ingredients

    Briyani Rice

    • 2 cups basmati rice
    • 4 cups water
    • 2 tsp salt
    • 2 bay leaves
    • 1 cinnamon stick
    • 5 cloves
    • 3 cardamoms
    • 1 star anise
    • 1 lime

    Vegetable Masala

    • 2 red onions
    • 1 tsp cumin seeds
    • 2 tsp garlic paste
    • 2 tsp ginger paste
    • 1 medium carrot
    • 2 small potatoes
    • 2 cups oyster mushrooms
    • 8 green beans
    • 2 tsp coriander powder
    • 2 tsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1 tbsp garam masala
    • 1 tsp briyani masala optional
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 green chili
    • 200 ml coconut cream
    • 1/3 cup frozen peas
    • 1 cup mint leaves

    Saffron Oat Milk

    • pinch saffron
    • 1/3 cup oat milk

    Garnish

    • 2 tbsp mint leaves
    • 2 tbsp coriander leaves

    Instructions

    • Chop vegetables into 1 inch lengths – long beans, carrots and baby corn. Chop oyster mushrooms and potatoes into smaller pieces.
    • Mix together saffron and oat milk.
    • Mix the vegetables with chopped chili, spices, coconut cream and give them all a good mix until combined.
    • In a large tawa (pot), add enough oil to cover the base of the pot. Add your diced onions and saute for a few minutes until caramelised. Keep 3/4 of them aside.
    • To that same pan, add cumin seeds, garlic and ginger pastes and saute until fragrant. Then add your vegetable and coconut cream mixture. Saute for a few minutes and cover with a lid to let them slow cook on a low flame.
    • Prepare your rice: wash and drain basmati rice until the water runs clear. Boil a pot with water and add in your whole spices, salt and lime. Bring to a boil, remove the whole spices except bay leaves and cinnamon. Add washed rice and boil for 8 minutes.
    • Drain and keep aside. Remove bay leaves and cinnamon.
    • Ensure the vegetables on the stove have almost cooked, with no raw smell of the spices. You should see some of the previous oil floating up. Add in your frozen peas, 1/2 cup mint leaves and give a good stir.
    • Take out some of the mixture. Layer with some rice, saffron oat milk and fried onions. Add back the vegetable mixture and layer with rice again. Top with saffron oat milk, mint leaves, coriander leaves and crispy onions.
    • Cover the pot with an aluminium foil and close the lid. Let the briyani cook for 15 minutes on a low flame. Switch off the stove and let it remain on the heat for 10-15 more minutes.
    • Give it a good mix and serve with more mint leaves and my raita. Enjoy!

  • Coconut Chutney

    Coconut Chutney

    This easy 5-minute spicy coconut chutney dip is the perfect accompaniment to your meals to elevate flavour. It’s also naturally vegan and gluten free!

    Coconut chutney dates back to the 17th century where legend has it that Mughal emperor Shah Jahan fell ill and the treatment was to consume something that was light, nutritious and flavourful – and that’s how the great chutney was born.

    I would consider coconut chutney as one of the underrated dip or a condiment, as compared to other popular chutneys like green and tomato-onion chutneys. It’s a south indian dip, best paired with tiffin items like dosai (indian crepes) and idli (fluffy rice cakes). It’s often made with coconut pulp or grated coconut blended with other ingredients such as green chillies, ginger and gram dahl or peanuts!

    Tips to make the best chutney

    The type of blender you use

    To blend this chutney, you would need a high speed blender or grinder. I used raw coconut which is even harder to blend than the grated ones or pulp so a grinder was my best option.

    You can also use a high speed food processor that does the trick. We just have to ensure all the ingredients are blended evenly and you can add a splash of water to make it easier if required.

    Tempering is crucial

    We’ve probably seen countless videos of adding hot oil to spices but tempering is slightly different. You add aroma-inducing spices to slightly hot oil and roast them until you inhale that waft of nuttiness, spice and fragrance. Then pour them over your chutney, hear that sizzle and give it a good mix before serving!

    Also be careful not the burn the spices! In that case, you would lose all the flavour and tempering wouldn’t make much of a difference.

    Print Recipe

    Coconut Chutney

    This easy 5-minute spicy coconut chutney dip is the perfect accompaniment to your meals to elevate flavour. It's also naturally vegan and gluten free!
    Cook Time5 minutes
    Total Time5 minutes
    Course: Condiment
    Cuisine: Indian
    Keyword: chutney, dips
    Servings: 4

    Ingredients

    • 3/4 grated coconut
    • 2 tbsp gram dahl
    • 1 tsp minced ginger (or 3 ginger slices)
    • 1 green chili
    • 1/2 tsp salt
    • 1.5 tbsp groundnut oil (sub neutral oil)
    • 1/4 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1 sprig curry leaves
    • 1 dried red chili, broken
    • pinch hing

    Instructions

    • Blend grated coconut, gram dahl until a coarse mixture forms. Then add ginger, green chili, salt and a splash of water before blending them into a smooth paste.
    • Add oil to a small pan on low-medium heat and add mustard and cumin seeds.
    • Once they start popping, add curry leaves and wait from them to crackle.
    • Then, add dried red chili, let them roast and get crispy in the oil on low heat for 2 minutes. Make sure they don't burn!
    • Transfer the coconut chutney into a bowl and pour over the oil mixture. Give it a good mix and it's ready to serve!

  • Vada Pav

    Vada Pav

    This crispy potato fritter sandwiched between fluffy small buns laced with sweet and spicy chutneys are spicy, flavourful and delicious!

    Vada Pav is a popular fast food or street food dish that originated in central Mumbai as a snack heavily consumed by the working class. You can call it a mini Indian ‘burger’ or a ‘sandwich’ but basically you can have two to three of these with masala chai for the perfect afternoon pick me up.

    Vada basically refers to the crispy fried potato fritter coated in a chickpea batter. The potato filling is extremely simple to cook and prepare with cooked potato, a few spices and herbs. The chickpea frying batter is also very simple to make – combine the ingredients with water to make a nice batter and dunk the patties in it.

    The other most important thing is finding the right bread to make Vada Pav. Pav refers to a small fluffy bun that is widely consumed in India – it’s very soft and light. I managed to find a vegan one where I live and even though traditionally, it is served as it is, I toasted them in vegan butter for more flavour.

    Print Recipe

    Vada Pav

    This crispy potato fritter sandwiched between fluffy small buns laced with sweet and spicy chutneys are spicy, flavourful and delicious!
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Appetizer, Snack
    Cuisine: Indian
    Keyword: indian food, indian recipes
    Servings: 4

    Ingredients

    Potato Filling

    • 2 medium potatoes (cooked and peeled)
    • 1 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp fenugreek seeds
    • 1/2 tsp cumin seeds
    • 1 sprig curry leaves
    • 1 small green chilli
    • 1 tsp ginger paste
    • 1/4 tsp turmeric powder
    • 1 tsp chili powder
    • pinch hing
    • handful coriander
    • 1 tsp lime juice
    • salt

    Chickpea Batter

    • 3/4 cup besan / chickpea flour
    • 1 tbsp rice flour
    • 1/4 tsp turmeric
    • 1/4 tsp chili powder
    • pinch hing
    • salt
    • 1/2 tsp baking powder / soda
    • 1/2 cup water

    Vada Pav

    • green chutney
    • tamarind chutney
    • 4 ladi pav (bread)
    • boondi (made from excess chickpea batter)
    • 4 small green chillies

    Instructions

    • Microwave potatoes on high for 3-4 minutes with the lid closed. Let it cool down, peel off the skin and mash the cooked potatoes.
    • To a pan, add oil, followed by mustard, fenugreek and cumin seeds. Once they sizzle and pop, add curry leaves. Lower the flame here if required.
    • Add chopped green chili, ginger paste and saute for 1-2 minutes.
    • Add spices like turmeric, chili powder and salt. Saute for 30 seconds and make sure they don't burn.
    • Add cooked potatoes and mix well. Add chopped coriander, lime juice and give it a good mix.
    • Mix the ingredients for the chickpea batter – chickpea and rice flour, spices, salt and baking powder. Gradually add water and whisk until smooth.
    • Shape your potatoes into a ball and dunk it in the mixture.
    • Heat up oil for deep frying in another pan. Make sure oil is not too hot. Gently place the potato coated in batter into the oil and fry until golden.
    • Take them from the pan and place on a paper towel to drain any excess oil.
    • Once done frying the patties, spoon some of the excess batter with a spoon or fork and drop them into the hot oil. Once they crisp up, take them out. This is called Boondi.
    • Similarly, drop the green chillies in the oil and be careful during this process. Take the chillies out once they are fried.
    • Slide your ladi pav into half and spread some vegan butter. Pan fry until toasted.
    • Layer the bun with tamarind chutney, green chutney, boondi and vada. Place a green chili before covering with the other slice of bun. Serve!

  • Black Pepper Chettinaad Tofu

    Black Pepper Chettinaad Tofu

    This indian-style tofu stir fry dish is the perfect accompaniment to any meal – it’s spiciness balanced by the flavourful spices really make this dish!

    This Chettinaad Tofu recipe cleared out in just a few minutes by my family because it made such an addictive snack slash side dish! Made with a delicious Chettinaad-style black pepper sauce, these tofu bites are the perfect accompaniment to any meal. If you think tofu is bland, fret not – this recipe is here to change your mind!

    Chettinaad cuisine originates from the Chettinaad region in Tamil Nadu in South India. Traditionally, they traded salt and spices that add rich flavours to the food. Lots of whole and ground spices with fresh aromatics are the key to amazing flavour!

    They are also known for their spiciness but you can make it customisable. You also add grated coconut to make it taste like a more authentic version.

    What You Need for This Recipe

    • extra firm tofu – you don’t have to freeze and thaw the tofu for this recipe, but you can if time allows for it
    • aromatics – tomato, green chillies, ginger paste are standard spices
    • whole spices – cinnamon sticks, bay leaf, black peppercorn, fennel seeds, cumin seeds
    • ground spices – turmeric, garam masala, kashmiri chili powder
    • lots of freshly cracked black pepper
    • lime juice – for acidity
    • dark soy sauce – for colour
    • grated coconut – this is optional but adds a lot of flavour!
    Print Recipe

    Black Pepper Chettinaad Tofu

    This indian-style tofu stir fry dish is the perfect accompaniment to any meal – it's spiciness balanced by the flavourful spices really make this dish!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: indian food, indian recipes, tofu recipes
    Servings: 3

    Ingredients

    • 400 g extra firm tofu
    • 2 tbsp olive oil
    • 1 tomato
    • 1-2 green chillies
    • 1 cinnamon sticks
    • 1 bay leaf
    • 8 black peppercorns
    • 1/2 tsp fennel seeds
    • 1/2 tsp cumin seeds
    • 1/2 tbsp ginger paste
    • 1/2 tsp turmeric
    • 1/2 tbsp garam masala
    • 1 tsp kashmiri chili powder
    • 1 tsp salt
    • 1 tsp freshly cracked black pepper
    • lime juice
    • 1-2 tsp dark soy sauce
    • 1/4 cup grated coconut (optional)
    • 1/2 cup water

    Instructions

    • Chop tofu into squares and pan fry in oil until crispy.
    • To a pan, add the whole spices – bay leaves, cinnamon, cloves – and saute them until fragrant for a minute.
    • Add chopped green chili and minced ginger. Saute until it becomes fragrant.
    • Add tomatoes, and saute a few minutes. Add ground spices – turmeric, garam masala and chili powder – saute them until they are fully cooked for a few minutes.
    • Add black pepper, grated coconut and saute for a minute. Add water and give it a good mix. Keep stirring until there's a nice emulsified gravy.
    • Add your tofu back in and add a splash of lime and dark soy sauce. Add salt as required and give that a good mix.
    • Serve with spring onions or chopped coriander!
  • Tandoori Tofu Tikka Kebab

    Tandoori Tofu Tikka Kebab

    This Indian Tofu Tikka Skewers are charred, smoky and delicious from the spices, and is perfect when served with my vegan mint yogurt chutney.

    Tandoori Tikka dishes are my faves in North Indian Cuisine – I’ve grown up eating them in restaurants and the smokiness is just unreal. However, it may be quite challenging to recreate the flavours at home if you don’t have a tandoor. This recipe calls for the same char and smokiness while being completely vegan and gluten free!

    Tips to Make the Perfect Skewers

    Remember to use extra firm tofu for this recipe. You get the best texture when you freeze your tofu, thaw them and rinse out any excess water.

    You can use a tofu press or anything heavy to press out the excess water. Or just wrap the tofu block in thick layers of paper towels and place something heavy on top of it. Then wrap paper towels to absorb any remaining water.

    Use soy yogurt for the best taste and texture of the tandoori paste.

    You can marinate the tofu for them to absorb the flavours but if you’re pressed for time, you can skip it – it still tastes very flavourful!

    Ingredients You Need

    • extra firm tofu – always use extra firm tofu for the best texture
    • vegan yogurt – I like to use soy or cashew for the best flavour. Coconut yogurt may be a little too strong and overpowering
    • kashmiri chili powder – this is essential for the nice red colour of the skewers
    • spices – you would need ground fennel, cumin, coriander, onion & garlic, turmeric, black pepper
    • lime juice – for that tanginess
    • neutral oil – you can also olive oil or avocado oil. You can also omit the oil if you want to keep the recipe oil free
    Print Recipe

    Tandoor Tofu Tikka Kebab

    This Indian Tofu Tikka Skewers are charred, smoky and delicious from the spices, and is perfect when served with my vegan mint yogurt chutney.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Indian
    Keyword: indian recipes, tofu recipes
    Servings: 4

    Ingredients

    • 2 blocks extra firm tofu (300g)
    • 2 tbsp vegan yogurt (soy/cashew)
    • 2 tsp kashmiri chili powder
    • 1 tsp fennel powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp turmeric powder
    • 1/4 tsp black pepper
    • 1 tsp lime juice
    • 1/4 tsp liquid smoke
    • 1-2 tbsp oil
    • salt
    • splash of water

    Garnish

    • chopped coriander
    • lime wedge

    Instructions

    • Preheat over to 220C.
    • Add all spices, lemon juice and yogurt to a bowl and give it a good mix. Add a splash of water if the mixture is too thick.
    • Thaw your frozen extra firm tofu in the microwaves for 2-3 minutes and drain any excess water.
    • Break them up into chunks and coat well in the marinade. Marinate for a few hours to overnight if time allows. If not, please proceed to the next step.
    • Insert them into skewers, along with some vegetables if you'd like. You can use multi-coloured bell peppers for that vibrant colour.
    • Bake them for about 15 minutes, flipping them halfway and put them on the grill setting for 5-10 minutes.
    • Top with some chopped coriander and lime wedge. Serve with my mint coriander chutney.
  • 5-min Coriander Mint Chutney

    5-min Coriander Mint Chutney

    In every Indian household, a green chutney is staple – this recipe is herby, tangy and spicy, complementing tandoori dishes perfectly.

    This easy 5-minute Coriander Mint Chutney recipe is my go-to green chutney dip for tandoori dishes, kebabs and bombay sandwich. I paired this with my Tofu Tandoori Tikka Skewers that were so addictive.

    You can make this chutney without yogurt for south indian style dishes like Idli and Thosai. However, for more Tandoori style dishes, the addition of vegan yogurt elevates the chutney to another level and also helps to cool down the overall dish. I would recommend using soy or cashew yogurt for this recipe, rather than coconut yogurt to mimic the non-vegan version.

    What You Need for This Recipe

    • mint leaves – these are crucial but you wouldn’t want to add too much mint leaves, then your chutney would become bitter.
    • coriander – add coriander leaves with stems for a no waste recipe
    • ginger – fresh ginger or minced ginger would work well
    • green chili – this is essential for spice, you can use any type of green chili like jalapenos
    • soy/cashew yogurt – the creaminess of the yogurt helps to cool down the flavours of the dish
    • lemon juice – to add tanginess while balancing out spice from green chilies and bitterness from the leaves, specifically mint!
    • ground cumin – essential spice, you can also use whole cumin seeds but ground cumin would be best
    • salt & black pepper

    This recipe is vegan AND gluten free! You can store this in the fridge for about 3-5 days.

    Print Recipe

    5-min Coriander Mint Chutney

    In every Indian household, a green chutney is staple – this recipe is herby, tangy and spicy, complementing tandoori dishes perfectly.
    Total Time5 minutes
    Course: Condiment, Sauce
    Cuisine: Indian
    Keyword: chutney
    Servings: 5

    Ingredients

    • 3/4 cup mint leaves
    • 1 cup coriander with stems
    • 1 tsp minced ginger (2-3 slices of ginger)
    • 1-2 green chilies
    • 3/4 cup vegan yogurt
    • 1 tbsp lemon juice
    • 1/2 tsp ground cumin
    • 1/4 tsp black pepper
    • 1/2 tsp salt

    Instructions

    • Wash the herbs and pat them dry. Pluck the mint leaves from their stems and keep aside.
    • Combine all the ingredients in a high speed blender and give it a good blend. Add more yogurt or water to the mixture is too thick.
  • Spicy Tofu Sambal

    Spicy Tofu Sambal

    This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!

    Tofu sambal is very popular in south-indian cuisine and I’ve been having this in Singapore where I grew up, since I was a child. I do have to warn you that it can be super spicy but it’s also very delicious alongside indian soups and curries. Also referred to as ‘tau sambal’ by locals, something about it screams comfort. And the fact that it’s traditionally made with tofu is very much delightful to hear!

    This spicy tofu sambal made with an easy homemade sambal paste will leave you feeling hot but satisfied. The perfect side dish to any south indian meal or if you want to fuse or jazz things up, you can also add them to wraps, sandwiches or add them as a topping for dishes like fried rice and noodles.

    What You Need for This Recipe

    • extra firm tofu – I use fresh tofu from my market and it’s not the most firm but this recipe is not substituting tofu for ‘chicken’ so we’re good!
    • onions and garlic – for my alliums free peeps, sorry – this recipe has to have onions and garlic but I’m working on an alliums-free version as we speak
    • chillies – the type of chillies you use is very important – the recommended ones are dried red chillies (bedigai chillies) for best colour and flavour
    • tomatoes – you would need lots of them
    • kashmiri chili powder
    • coconut sugar – to balance out the spices
    • salt to taste

    This recipe is also 100% gluten free!

    Print Recipe

    Spicy Tofu Sambal

    This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Fusion, Indian
    Keyword: indian recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • 1 tbsp olive oil
    • 3 dried red chillies
    • 2 medium tomatoes
    • 2 small shallots
    • 3-4 cloves garlic
    • 1/2 tbsp kashmiri chili powder (add more for more spice)
    • 1/2 tsp salt
    • 1 tsp coconut sugar
    • 3/4 cup water
    • 4-5 kaffir lime leaves

    Instructions

    • Soak the dry red chillies in hot water for 10 minutes.
    • Slice the tofu into squares and fry them in olive oil until crispy. You can also bake them at 200C for about 15-20 minutes or air fry them until crispy.
    • Chop garlic, shallots and tomatoes into small cubes and pan fry them in some olive oil until they are soft and mushy (fully cooked).
    • Add them to a high speed blender, along with the soaked chillies and a splash of chili water. Blend until you get a smooth paste.
    • Add back the paste into the pan and add kashmiri chili powder. Saute for a few minutes.
    • Then add water, salt, and coconut sugar. Stir until well combined.
    • Lastly, tear up the kaffir lime leaves along the stem and add them to the sauce. Stir for a minute, then add your tofu in and coat the sauce evenly.
    • Serve as it is, or with some spring onions / coriander and serve!