Air Fryer Recipe
Tandoori Inspired Air-Fried Tofu
A delicious and easy-to-make tandoori inspired tofu recipe, perfect for air frying.
Ingredients
- 400g firm tofu, drained and pressed
- 150g plain yogurt (use a plant-based alternative for a vegan version)
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons ginger-garlic paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- Salt to taste
- Fresh coriander for garnish
- Lemon wedges for serving
Method
- Drain and press the tofu to remove excess moisture, then cut into 2.5cm cubes.
- In a large bowl, mix yogurt, lemon juice, vegetable oil, and ginger-garlic paste. Add coriander, cumin, turmeric, garam masala, chilli powder, and salt. Stir until smooth.
- Add tofu cubes to the marinade, ensuring even coating. Cover and refrigerate for at least an hour, preferably overnight.
- Preheat air fryer to 200°C (390°F). Arrange tofu in a single layer in the basket and air fry for 15-18 minutes, flipping halfway through.
- Transfer to a serving plate, garnish with coriander, and serve with lemon wedges.
Why this works in an air fryer
Pressed tofu has enough surface dryness for the yoghurt marinade to cling rather than steam off. The air fryer’s fast convection dehydrates the yoghurt, concentrates the spices and lightly blisters the edges; the oil helps conduct heat and prevents the dairy/plant yoghurt solids from turning chalky.
Equipment notes
Assumes a 4–5 litre basket holding 400g tofu in one uncrowded layer; in a smaller drawer cook in two batches. In a single-drawer model, shake/turn once and rotate edge pieces inward. In a dual-zone air fryer, split evenly between drawers and start checking 2–3 minutes early as the shallower load browns faster.
Common pitfalls
- Tofu looks wet and pale at minute 12? The pieces are too close or the tofu was under-pressed; spread them out, cook another 4–6 minutes, and press more firmly next time.
- Marinade sliding off in beige patches? The tofu surface was still damp before marinating; pat cubes dry after pressing and use a thicker yoghurt rather than a runny one.
- Edges are scorching while centres stay soft? Sugar or milk solids in the yoghurt are browning before moisture leaves; reduce to 190°C and extend by 3–5 minutes.
- Cubes breaking when flipped? Extra-firm tofu was not used or the pieces are too small; turn with tongs or a silicone spatula and keep cubes around 2.5cm.
Variations & substitutions
- Use extra-firm tofu for a chewier, drier finish; it usually needs slightly less cooking because less moisture has to evaporate.
- Swap yoghurt for unsweetened soy or coconut yoghurt for a vegan version; coconut browns a little faster, so check from minute 13.
- Add 1 teaspoon kasuri methi if you have it; it gives a more tandoori-style aroma without changing the cooking time.
- Thread the marinated cubes onto short skewers only if they fit flat in the basket; skewers reduce handling damage but may need turning more carefully.
Storage & reheating
Keep cooled tofu in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot and the edges re-crisp.
Nutrition
Calories: 250
