Tofu Koliwada

5 from 3 votes

Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)

Prep Time15

Cook Time30

Total Time45

Course: Side, Side Dish

Cuisine: Indian, western indian

Keyword: koliwada

Servings:

Author: Vegan Richa

Ingredients

For the Tofu Koliwada

15 ounces extra-firm tofu pressed for at least 15 minutes, then torn into bite-sized pieces
2 tablespoons ginger garlic paste or 4 cloves garlic and 1 inch ginger minced
2 teaspoons oil
1 hot green chili such as Serrano or Indian, minced — or use a mild green chili
1 teaspoon chaat masala blend
½ teaspoon amchur (dry mango powder), or add 1/4 tsp more chaat masala blend
2 to 3 teaspoons Kashmiri chili powder
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon black pepper
⅛ teaspoon ajwain, carom seeds, or use crushed fennel or cumin seeds or omit
3 tablespoons cornstarch
⅛ teaspoon baking soda
2 teaspoons rice flour

To Serve

mint chutney recipe below, or use Schezwan chutney, tamarind chutney, or mango chutney
chopped cilantro or sliced red or green onion, lime wedges

For the Optional Mint Chutney

1/4 cup mint packed
1 cup cilantro packed
1/2" piece of ginger
1 garlic clove
2 tablespoons onion
2 to 3 tablespoons chopped tomato
½ a hot green chili Serrano or Indian
1 to 2 tablespoons tamarind chutney or 1 tablespoon tamarind puree(soak tamarind pod for 10 mins, squeeze purée and use)
1/4 teaspoon salt
½ teaspoon chaat masala or more to taste
½ teaspoon sugar or more to taste
2-3 ice cubes
2 teaspoons lime juice

US Customary - Metric

Instructions

Make the tofu Koliwada.

If you haven’t already, press the tofu and tear it into bite-sized pieces, and add to a shallow bowl. Add the ginger garlic paste, minced green chili, and oil. Toss well to coat the tofu.
For a dry Coating: In a separate small bowl, mix together the spices, cornstarch, baking soda, and rice flour. (Chaat masala blend is a salty blend, but brands vary, you can add 1/4 tsp salt ) Sprinkle this dry mixture over the tofu and toss well to coat. (If you used minced ginger and garlic, you might need to sprinkle in some water/lime juice so the spices stick to the tofu).
For a Batter (alternate coating method): Mix all the spices, cornstarch, rice flour, and baking soda in a shallow bowl. Add the ginger garlic paste, green chili, and oil. Add 1 tablespoon water and mix well. Gradually add 1 to 2 teaspoons more water at a time until you get a thick batter. Immediately Add the tofu to this mixture and toss well to coat. Set aside for baking or pan frying.
To Bake: Transfer the coated tofu to a parchment-lined baking sheet. Spread it out evenly and break apart any clumps. Bake at 400°F (200°C) for 20 to 25 minutes, or until crispy on all of the edges. You don’t want the tofu to brown, we want it to just get crispy.
To Pan-Fry: Heat a skillet over medium-high heat and add 2 teaspoons of oil. Once the oil is hot, add the tofu and spread it evenly. Flip the tofu after 2 minutes, and continue to cook, flipping every 1 minute or so until crisp on most of the edges, about 5 to 6 minutes total.
Top with chopped cilantro or green onions, onion rings, and a squeeze of lime. Serve with your choice of chutney. You can also use this tofu in wraps or add it to salads.

Make the mint chutney.

Add all ingredients to a blender and blend until smooth. If the blender struggles, add 1-2 tablespoons water to help it along, and blend until it is a smooth chutney. Taste and adjust the seasoning. Add more salt, sugar, or chili, if needed. Blend again for a smooth finish. Serve immediately or store in the fridge for up to 3 days, or freeze in ice cube trays for up to 3 months.

Video

Notes

To reduce the heat, use less Kashmiri chili powder, use a milder green chili, and reduce the amount of black pepper.

Choosing your Batter and Cooking Method: If you like your tofu completely coated, use the batter option. For a quick method, use the dry spice coating. Baked tofu will be crispier and crunchier than pan-fried tofu.

Allergy friendly: This recipe is naturally gluten-free and nut-free. To make it soy-free, use a soy-free protein such as chickpea tofu, pumpkin seed tofu, or soy-free vegan chicken.

Alternate protein: use the soyfree options mentioned above or soycurls or vegan shrimp/prawns .

Prep time doesn’t include the optional chutney, which will add about 10 to 15 minutes.

Store: This crispy tofu is best when freshly baked. You can reheat in the oven or air fryer. For best results, mix with spices and store refrigerated for upto 2 days, then bake or pan fry as needed.

Nutrition information includes the chutney.

Nutrition