Vegan Tofu Amritsari Spice

Vegan Tofu Amritsari Spice is a crispy, spicy tofu snack inspired by Amritsari flavors.

Vegan Tofu Amritsari Spice introduction

This Vegan Tofu Amritsari Spice is an easy, tasty vegan snack. It uses chickpea flour batter and simple spices for a crunchy outside and soft inside.

For a warm side dish that pairs well, try the vegan spinach tofu cheese recipe.

Vegan Tofu Amritsari Spice why make this recipe

You should make Vegan Tofu Amritsari Spice because it is:

• Fast to prepare and great for snacks or parties.
• High in protein from tofu and chickpea flour.
• Full of bold, familiar Indian spices with no dairy.

Vegan Tofu Amritsari Spice how to make Vegan Tofu Amritsari Spice

The method for Vegan Tofu Amritsari Spice is simple and hands-on. Coat tofu in the spiced chickpea batter and fry until golden.

This recipe works well when you plan meals ahead or want quick bites, and it fits with other easy menus like cheap vegan meals.

Vegan Tofu Amritsari Spice Ingredients

• 400g firm tofu, pressed and cubed
• 1 cup chickpea flour (besan)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon garam masala
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon salt (to taste)
• 1/2 cup water
• Oil for frying
• Fresh coriander for garnish
• Lemon wedges for serving

Vegan Tofu Amritsari Spice Directions

1. In a bowl, mix chickpea flour, turmeric, red chili powder, garam masala, cumin seeds, ginger-garlic paste, and salt.
2. Gradually add water to form a smooth batter.
3. Dip each tofu cube into the batter, ensuring it’s well coated.
4. Heat oil in a pan over medium heat.
5. Fry the coated tofu cubes until golden brown and crispy on all sides.
6. Remove from oil and place on paper towels to drain excess oil.
7. Garnish with fresh coriander and serve with lemon wedges.

Vegan Tofu Amritsari Spice how to serve Vegan Tofu Amritsari Spice

Serve Vegan Tofu Amritsari Spice hot or warm. Add lemon wedges and chopped coriander on top.

Pair it with chutney, vegan yogurt dip, or a salad to balance the spice.

Vegan Tofu Amritsari Spice how to store Vegan Tofu Amritsari Spice

Store leftover Vegan Tofu Amritsari Spice in an airtight container in the fridge for up to 2 days.
Reheat in a low oven or in a skillet to keep crisp. Avoid microwaving if you want it crispy.

Vegan Tofu Amritsari Spice tips to make Vegan Tofu Amritsari Spice

• Press the tofu well to remove water so it fries crisp.
• Make the batter slightly thick so it sticks to the tofu.
• Fry in medium heat to cook through without burning.

For other crisp potato sides, see this easy vegan breakfast potatoes idea.

Vegan Tofu Amritsari Spice variation (if any)

• Bake instead of fry: spray lightly with oil and bake at 200°C (400°F) until golden.
• Add garam masala or chat masala after frying for extra aroma.
• Try a soy-ginger marinade before battering for more depth.

Vegan Tofu Amritsari Spice FAQs

Q: Can I bake Vegan Tofu Amritsari Spice instead of frying?
A: Yes. Coat the tofu and place on a baking sheet. Bake at 200°C (400°F) for 20–25 minutes, turning once, until golden.

Q: Is this recipe gluten free?
A: Yes, if you use pure chickpea flour and check your spice blends, the recipe is naturally gluten free.

Q: What can I buy to help make this recipe easier?
A: For a good spice grinder or tools, you can Find useful items for kitchen prep. Buy it here.

Q: Can I use silken tofu?
A: No. Use firm or extra-firm tofu so the cubes hold shape when coated and fried.

Vegan Tofu Amritsari Spice

A crispy, spicy tofu snack inspired by Amritsari flavors, featuring a crunchy chickpea flour batter and bold Indian spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Snack

Cuisine Indian, Vegan

Servings 4 servings

Calories 180 kcal

Ingredients

  

Main Ingredients

• 400 g firm tofu, pressed and cubed Make sure to press the tofu well to remove excess water.
• 1 cup chickpea flour (besan) This will create a crispy coating.
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder Adjust based on spice preference.
• 1 tablespoon garam masala For authentic flavor.
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon salt To taste.
• 1/2 cup water Add gradually to form smooth batter.
• Oil for frying Use enough oil to submerge the tofu cubes.
• Fresh coriander for garnish Chopped for serving.
• Lemon wedges for serving

Instructions

 

Preparation

• In a bowl, mix chickpea flour, turmeric, red chili powder, garam masala, cumin seeds, ginger-garlic paste, and salt.
• Gradually add water to form a smooth batter.
• Dip each tofu cube into the batter, ensuring it's well coated.

Cooking

• Heat oil in a pan over medium heat.
• Fry the coated tofu cubes until golden brown and crispy on all sides.
• Remove from oil and place on paper towels to drain excess oil.

Serving

• Garnish with fresh coriander and serve with lemon wedges.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a low oven or skillet to keep crisp. Avoid microwaving if you want it crispy. For variation, bake instead of fry, spray lightly with oil, and bake at 200°C (400°F) until golden.

Keyword Amritsari Spice, Chickpea Flour, Crispy Snack, Vegan Tofu