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High-Protein Tikka Tofu Loaded Naan

Golden, crispy tikka-spiced tofu served on a soft homemade garlic and coriander naan with fresh crunchy vegetables, cooling mint yoghurt and a drizzle of mango chutney. A balanced, protein-packed fakeaway that’s full of flavour and ready in around 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Equipment Method

Ingredients
  

For the Garlic & Coriander Naan
  • 150 g wholemeal plain flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 100 g natural yoghurt
  • 1 tbsp olive oil
  • 1 tbsp water as required
Garlic & Coriander Topping
  • 1 garlic clove crushed
  • 1 tbsp fresh coriander finely chopped
For the Tandoori Tofu
  • 225 g firm tofu pressed and cubed
  • 2 tbsp natural yoghurt
  • 1 tbsp olive oil
  • 1 garlic clove crushed
  • 1 tsp fresh ginger grated
  • 1 tsp Kashmiri chilli powder
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp garlic granules
  • ½ tsp onion granules
  • ¼ tsp chilli powder optional, for extra heat
  • ½ tsp salt
  • 1 tsp lemon juice
Mint Yoghurt
  • 80 g natural or Greek yoghurt full fat
  • 1 tbsp fresh mint finely chopped
  • 1 tsp lemon juice
  • Pinch of salt
  • Black pepper
Salad
  • ½ cucumber diced
  • 1 large tomato diced
  • 100 g red cabbage finely shredded
  • ¼ red onion thinly sliced
  • Handful of fresh coriander
To Serve
  • 2 tbsp mango chutney
  • Fresh coriander to garnish
  • Fresh mint leaves optional

Equipment

  • 2 Mixing bowls 1 - naan dough & tofu marinade
  • Measuring spoons
  • Measuring jug
  • chopping board
  • Sharp knife
  • Frying pan (non-stick)
  • Rolling Pin
  • Large mixing spoon
  • Spatula or tongs
  • Clean tea towel (for resting the dough)

Method
 

Prepare the naan dough
  1. In a mixing bowl, combine the wholemeal flour, baking powder and salt.
  2. Add the yoghurt and olive oil, mixing until a soft dough forms.
  3. If needed, add the water a little at a time until the dough comes together.
  4. Knead for 2–3 minutes until smooth.
  5. Cover with a clean tea towel and leave to rest for 15–20 minutes.
Marinate the tofu
  1. In a second mixing bowl, combine the yoghurt, olive oil, garlic, ginger, Kashmiri chilli powder, paprika, cumin, coriander, turmeric, garlic granules, onion granules, chilli powder (if using), salt and lemon juice.
  2. Add the tofu cubes and gently toss until evenly coated.
  3. Leave to marinate while the dough rests.
Prepare the mint yoghurt
  1. Mix together the yoghurt, chopped mint, lemon juice, salt and black pepper until smooth.
  2. Refrigerate until ready to serve.
Prepare the salad
  1. Dice the cucumber and tomato.
  2. Finely shred the red cabbage.
  3. Thinly slice the red onion.
  4. Toss together with the fresh coriander and set aside.
Cook the tofu
  1. Heat a non-stick frying pan over a medium heat.
  2. Add the marinated tofu.
  3. Cook for 8–10 minutes, turning occasionally until golden and lightly charred.
Cook the naan
  1. Divide the dough into two equal portions.
  2. Roll each piece into an oval, approximately ½ cm thick.
  3. Cook in a hot dry frying pan for 2–3 minutes on each side until puffed and lightly charred.
  4. Brush each naan with the crushed garlic while warm.
  5. Sprinkle with the chopped coriander.
Assemble
  1. Spread the mint yoghurt over each warm naan.
  2. Top with the cooked tandoori tofu.
  3. Add the prepared salad.
  4. Drizzle over the mango chutney.
  5. Garnish with extra coriander and fresh mint, if using.
Serve
  1. Serve immediately while the naan is warm and the tofu is crisp.
  2. Enjoy as a balanced lunch or dinner, with a side salad or roasted vegetables if desired.