Vegan Tandoori Chicken Pizza
This Vegan Tandoori Tofu 'Chicken' Pizza with Cucumber Raita is healthy comfort food at it's best. Spicy, tangy, sweet and textured on top, with a fluffy thick crust below.
Tandoori Chicken Pizza used to be one of my favourite Friday night treats, so I have been determined to veganise it forever. I tossed up between using Tofu or Jackfruit like on my previous Bbq 'Chicken' Pizza on Instagram, and decided that I like to get All the protein at the moment.
I sliced some hard tofu, and pressed it for an hour with some paper towels, to get out as much moisture as possible. Surprisingly a lot! It's then ready to absorb all the flavours you add to it.
I pinched around the edges of my tofu with my fingers, to create some more realistic chicken shapes...
I then mixed up the tandoori marinade. I used unsweetened coconut yoghurt, but feel free to use your yoghurt of choice. I also used a dry Tandoori spice mix, but Tandoori paste in a jar will work just as well.
Dip or smother your tofu pieces in the marinade, and space them out on a baking tray.
You can leave your tofu to marinate for 30 minutes or overnight if you wish, but I was eager to get started!
Bake your tofu for 20 mins at 180C / 350F to crisp it up a little prior to adding to your pizza base.
Once that's complete, add the pizza sauce and toppings to your uncooked pizza base and it's ready to cook!
Given the hot spices in a Tandoori Pizza, it's always a great idea to top it with something cooling like a delicious Raita to balance out the heat. I drizzled on a lot more after the photo, as I love the combo of mint and cucumber. So good!
What do you think of the idea of Tofu Chicken? Let me know below.
I hope you give this delicious recipe a try.
If you make it, feel free to let me know below, or tag me on Instagram @healthyeating_jo
Vegan Tandoori Tofu 'Chicken' Pizza
On a lined baking tray, press or roll out the base to your desired shape.
Tandoori 'Tofu' Chicken
150g hard tofu pressed
300g unsweetened coconut yoghurt (or yoghurt of choice)
15g dry Tandoori spice or 1-2 Tbsp Tandoori Paste
2 tsp vegan chicken stock powder (optional for extra chicken flavour)
1 Tbsp fresh lemon juice
Slice the tofu thinly, and if desired pinch the edges with your fingers to make a more realistic chicken shape.
Mix the marinade ingredients together and cover tofu pieces thoroughly.
Marinate for at least 30 mins if possible.
Preheat oven to 180C / 350F and cook marinated tofu on a lined baking tray for 20 minutes.
Remove from the oven.
2 Tbsp Mango Chutney (in a jar)
2 Tbsp tomato paste
Mix well and spread on prepared uncooked pizza dough
Mint Raita Sauce
1 cup unsweetened coconut yoghurt (or yoghurt of choice)
1/4 tsp cumin
1/4 tsp dry coriander
1/4 tsp salt
1 medium lebanese cucumber grated - 100g (seeds scraped out if desired)
10 - 20g Mint leaves (more to taste)
Grate the cucumber in to a sieve and sprinkle with the salt
Allow to sit for 10mins, before pressing out as much liquid as you can. Discard liquid.
Add all ingredients to a small cup blender, and blend until smooth.
Drizzle over prepared pizza
1/2 large red capsicum sliced
1/2 spanish (red) onion sliced
Spread Pizza sauce on prepared uncooked pizza base
Add capsicum and onion
Add pre-cooked marinated tofu
Bake at 180C / 350C for 12-15 mins until lightly browned or cooked to your liking.
Drizzle with Raita sauce prior to serving.