This might be my favorite Paryushan recipe yet, and one that I’ll probably make even after! It even had all my colleagues turning their heads when I brought this for lunch to work this weekend, commenting on the mouth watering aroma, “that smells absolutely incredible, where did you get that!?” It’s always a proud moment when I can respond with an, “I made it, here is the recipe!” 🙂
If you’re looking to make this recipe for non-Paryushan days, the rolls would pair amazing with some sautéed peppers, cilantro, chopped tomatoes, and cucumber! I would also add a few tablespoons of tomato paste to the marinade to give it a deeper umami flavor. That being said, this recipe as written is also incredible! Paired with some vegan yogurt, it is a perfect balance of spicy heat and cool creaminess! The optional peanut chutney adds a nice crunchy texture to the mix too. It makes a perfect lunch on the go (and an especially great lazy recipe to make after a long weekend), or fun dinner reminiscent of those late nights out in NYC!
Curious how to make your own vegan yogurt at home? Check out my video tutorial at the bottom of this post!
Tofu Tikka Kati Rolls
Time: 10 minutes prep + 20 minutes baking/cooking time
Vegan, Jain, Paryushan-friendly, nut free, gluten free
Makes 4 rolls
Tofu Tikka Ingredients:
- 1/2 block extra firm tofu (about 225 grams), cubed
- 1/3 cup vegan yogurt
- 2 tbsp neutral oil
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp chana masala
- 1 tsp kashmiri chili
- 1/4 tsp turmeric
- 1 tbsp oregano
- 1 tbsp kasuri methi
- 1 tsp dried lime
- Pinch of hing
- 1 tsp salt
Chapati Wrap Ingredients:
- 1 cup whole wheat flour
- 2 tsp oil
- pinch of salt
- warm water as needed to bind dough
- Mix together flour and salt.
- Add oil and combine into flour until grainy sand texture.
- Add warm water, little by little until you’ve formed a smooth dough. Cover with dishcloth and set aside for 10 minutes while making filling (to maximize efficiency!)
- Separate dough into 4 portions and roll each into small balls, and flatten into disc. With a rolling pin, roll out into wraps about 2-3 mm thick. It is OK if they aren’t perfect circles! Let them look a little rustic like mine 😉 [just say it is intentional, no one will know you can’t roll the perfect roti haha]
- Transfer to a warm pan on medium heat. Drizzle some oil or vegan ghee/butter around edges and on top. Flip when brown spots start to appear and repeat on opposite side until fully cooked. Be careful not to overcook as wraps may get to stiff and not roll nicely.
- Mix together vegan yogurt, oil, salt and all spices to make a creamy marinade.
- Toss tofu cubes in marinade to fully coat.
- Transfer to lined baking sheet and bake at 350F for 20 minutes
- Take 1 chapati wrap, and smear on some vegan yogurt.
- Add baked tofu tikka pieces.
- Optional: sprinkle on some spiced dry peanut chutney for a crunch! Wrap and enjoy hot!
For the optional crunchy peanut chutney, simply combine all of the following ingredients in your blender or food processor and pulse or use a mortar/pestle until you get a grainy texture!
- 1 Cup Roasted Peanuts
- 1/4 tsp turmeric
- 1 tsp cumin seeds
- 1-2 tsp Red Chili Powder
- Salt to taste (omit if peanuts are salted already!)
If you like this recipe and want to see more like it, be sure to subscribe to the blog and follow Pinki’s Palate on Instagram! I love seeing your creations, so tag @pinkispalate on Instagram if you make this recipe!
How to make homemade vegan yogurt:
*Strain over cheesecloth or in a nutmilk bag for a thicker “greek yogurt” style texture!