Air fryer recipe · Starters
Smoky Tofu Tikka
Charred, marinade-soaked tofu cubes with all the smoky tandoori flavour and none of the cream.
- 35 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 85kcal
- 7.8 gprotein
- 4.7 gcarbs
- 4.9 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm tofu, cubed250 g
- Hung curd1/2 cup
- Tandoori masala1.5 tbsp
- Kashmiri chilli powder1 tsp
- Capsicum chunks1 cup
- Lemon juice1 tbsp
Method
Press the tofu
Wrap the tofu in a clean cloth and weigh it down for ten minutes to press out the water. Drier tofu soaks up the marinade far better and crisps at the edges instead of steaming in its own moisture.
Whisk the marinade
Beat the hung curd with the tandoori masala, Kashmiri chilli powder and lemon juice until smooth. Thick hung curd clings to the cubes in a proper coat, so you get colour and flavour without any heavy cream.
Coat and rest
Gently fold the tofu cubes and capsicum chunks through the marinade until well covered. Rest for at least twenty minutes so the spices soak deep into the tofu rather than just sitting on the surface.
Thread onto skewers
Alternate tofu and capsicum on short skewers, or just spread them on the tray. Spacing the pieces apart lets the hot air reach every side so the edges char evenly instead of steaming together.
Air-fry for char
Air-fry at 200°C for 14 min, turning the skewers once for even colour. Look for blistered, darkened edges on the tofu and capsicum, which give that smoky tandoori finish.
