Tandoori Tofoo Salad

This vibrant and wholesome salad is a perfect balance of textures and tastes, designed to satisfy your cravings while nourishing your body.

The star ingredient, tofu, is marinated to perfection, infusing it with a delightful blend of herbs and spices. Combined with creamy avocado, crisp lettuce, peppery rocket, and juicy tomatoes, each bite is a harmonious medley of flavours.

But it doesn't stop there. It's taken up a notch with homemade potato salad, featuring tender potatoes tossed in a tangy dressing with a touch of dill. This adds a comforting element to the salad, providing a creamy and satisfying base.


  • 1 block of form tofu (I used Smoked Tofoo)
  • 1 tsp garlic powder 
  • 1/2 tsp cayenne pepper 
  • 1/2 tsp ginger powder 
  • 1.5 tsp garam masala 
  • 1/2 tsp coriander powder 
  • 1/2 head ice-burg lettuce 
  • Handful rocket 
  • 1 avocado 
  • 6-8 cherry tomatoes 
  • 1/4 cucumber Handful mixed seeds – hemp, pumpkin, sunflower seeds
  • 100g potato salad (see my recipe – alternatively, you can buy a vegan shop bought potato salad)


  1. Open the pack of tofu and dice (you do not need to press this tofu)
  2. Place the tofu into a colander and rinse
  3. Add all of the spices into a bowl and mix 
  4. Whilst the tofu is still damp, place it into the bowl with the spice mix, stir with a spoon so that the spices have covered the tofu
  5. Heat up a frying pan with a sprinkle of oil, place the spiced tofu in the frying pan and fry for 8-10 minutes, constantly rotating so that it cooks evenly on all sides
  6. Once the tofu is crispy, place in a bowl and set aside to let cool whilst you make the salad 
  7. To make the salad, shred the lettuce, wash the leaves, cut the tomatoes, dice the cucumber, spoon out the avo, sprinkle the seeds and add a few tbsp potato salad to the bowl
  8. Once you’ve got your salad looking fresh and delicious, add the tandoori tofoo on top and enjoy! 
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