Tandoori Tofu Kebab ~ A guest post by Aditi & Nikhil

Confused Bawarchis :) Do you think this tag is applicable to you as well??!!! I certainly feel so :P Just a few months back, I didn’t know the existence of this blog… Thanks to Sonal via whom I came across a wonderful couple ‘Aditi & Nikhil’! I stumbled upon their ‘About Us’ Section and believe me, I so much enjoyed reading it (thrice actually). I absolutely love my hubby experimenting in kitchen (which happens hardly though) and that makes me like A&N’s space much more!!! The best example of the quote ‘Sharing is caring‘ is this couple for sure <3 We kept commenting on each other’s space, connected via social media but hardly interacted for a week on personal basis… And yet I feel, I know a lot about them :P
Let me tell you… Initially, I was getting confused whether to tag ‘Aditi‘ or ‘Nikhil‘ in the comments and that made me call them ‘A&N’ always! But now I definitely know that Aditi is the one who handles blogging & commenting tasks and Nikhil goes into technicalities :) Doesn’t matter who works on what… A combined effort of them is highly appreciable!!! I’m absolutely in love with their recipes & clicks… And I hardly do this, but yes… Read their ‘About Us’ page first and then continue reading this post :*
Thank you so much, “Confused Bawarchis“… For being my guest today and bringing such a wonderful appetizer :) Let’s hear what they have to say… <3

We are Aditi & Nikhil and we currently live in Cincinnati. We started blogging in August last year. Nikhil loves to cook and I love to bake although I cook as well which is mostly Indian cooking. I do the writing, some of the cooking, most of the baking and some of the photography for the blog and Nikhil or as I like to call him my “silent blogger husband”, does the other half of the cooking, most of the photography, technical troubleshooting, taste testing and most of the dishes. Like most people, we love to travel and try new cuisines and share our travel stories on our blog.
We’re always excited to do guest posts and doing one for Shruti wasn’t any less exciting. We absolutely love her recipes and the variety we find on her blog. It’s like name it and SJ is sure to have it. :) Of course, we also truly admire her for her creative cake baking & decorating skills. I, Aditi, always have a special place for cakes, desserts, people who bake beautiful cakes and did I say cakes?

Knowing the master baker & super talented cake decorator that Shruti is, we were pretty sure we didn’t want to bring a cake or a baked dessert to her space. Well, to tell you the truth, we were just worried we won’t keep up with all the goodies she bakes! ;) So we brought Tandoori Tofu Kebabs. They aren’t like any other regular marinated tofu recipe that have been baked or grilled- they are better! With all the tandoori flavor going in the minced tofu, tofu has never tasted so good before. Hope you enjoy this melt-in-your-mouth kebab recipe!

aditi n nikhil

Prep time: 20 minutes
Cook time: 7-8 minutes


14 oz (400 grams) extra firm tofu
3-4 white button mushrooms
½ inch piece ginger
3-4 garlic cloves
3 green chilies (adjust this according to your preference of spice level)
a handful fresh coriander leaves
1 ½ tablespoon tandoori masala (see notes below)
Juice of half a lime (or lemon)
2 teaspoons ground flaxseed
1 ½ teaspoon brown rice flour or any other flour of your choice
Salt to taste (start with about ¾ teaspoon and added more as required)
a few tablespoons olive oil to pan fry the kebabs (see notes below)



  1. Drain the water from the tofu and squeeze as much water as you can using your hands. Place a sieve over a bowl and place the tofu on the sieve. The bowl will catch the excess water and not make a mess in your kitchen! Then place a heavy pan or a Dutch oven over the tofu to squeeze out more water. Keep this aside until you get the other ingredients ready.
  2. In a food processor pulse the mushrooms until they are chopped very fine.
  3. In a non-stick pan on medium heat (without oil), place the chopped mushrooms and allow the mushrooms to release all the water. Stir this on and off. This should take about 3-4 minutes. Once the mushrooms have dried set this aside.
  4. In the same food processor, pulse the ginger, garlic, green chilies and coriander until fine. Place this in a large bowl.
  5. Add the cooled mushroom to the bowl and mix well.
  6. Next add in the tandoori masala and lime juice and set this aside.
  7. Come back to the tofu, squeeze the tofu one more time to release excess water and crumble until very fine (lie mincing but using your hands).
  8. Add the crumbled tofu to the bowl with the other ingredients together with the ground flaxseed and brown rice flour.
  9. Mix this well and add in the salt as required.
  10. form round flat kebabs and pan fry them in a non-stick pan until each side turns a nice crispy brown color. This should take about 3-4 minutes for each side.
  11. Serve with fresh coriander chutney & enjoy!


A&N’s Notes:

  • We used a home-made tandoori spice mix but you could use store bought tandoori spice mix or any other spice mix of your choice.
  • Instead of pan frying the kebabs, you could bake them in your oven. We baked a batch of these at 380 F for about 15 minutes on each side and they came out perfect.