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Tofu Tikka Video Recipe
Prep Time
10 mins
Cook Time
10 mins
Resting Time
30 mins
Course: Appetizer
Cuisine: Chinese, Indian, Japanese
Servings: 4
Author: Sangeetha Priya
  • Extra Firm or Firm Tofu - 14 oz / 400 grams
  • Red Chili Powder - 1.5tsp
  • Thick Yogurt - 2 Tbsp
  • Garam Masala Powder - 1tsp
  • Color Capsicums - 1/2 - 3/4th Cup
  • Optional Food Color - A Pinch
  • Dried Herbs / Italian seasoning / Kasturi Methi - 1tsp
  • Optional Seasoned Salt / Regular salt - 1tsp
  • Oil - As Needed
  1. Wash and remove excess water from the tofu as shown in the video.
  2. Keep a weight to remove excess water from the tofu block.
  3. Make sure to place a weight that tofu block holds otherwise it breaks.
  4. Once done with draining excess water do cut in to cubes.
  5. To the cut tofu cubes add drained / hung curd , salt, dried herbs, red chili powder and garam masala powder.
  6. Don't use any harsh ladle gently toss the bowl so that marination sits all over the tofu or by using your hand.
  7. Let it sits for 30 minutes (give 2 - 3 times gentle stir in between).
  8. After 30 minutes heat the cast iron pan or dosa griddle, add few tsp oil.
  9. Gently place the tofu cubes leaving space between each.
  10. Let them cook in medium flame, lift one and check it they are easy to turn then flip them so that uncooked side cooks for a while.
  11. Make sure each side turns golden brown.
  12. Once done with all sides remove from the flame.
  13. In the same pan add capsicum sprinkle salt and pepper for taste.
  14. Once they are done skewer them in wooden sticks.
  15. Serve Tofu Tikka with Mayonnaise or Ranch as an appetizer :-)
Recipe Notes
  1. Drain the water completely out from the Tofu block.
  2. Hung Curd is a must for this recipe.
  3. Salt and Red Chili powder has to be little extra than usual in the marination to get perfect taste.
  4. I use homemade Ajwain or Methi Leaves or Italian seasoning as dried herbs.
  5. You can use Paneer instead of Tofu, for firm homemade paneer recipe do check HERE.