Vegan Tandoori Mixed Grill

Experience the bold and vibrant flavors of India with this Vegan Tandoori Mixed Grill — a mouthwatering plant-based twist on a classic favorite. Perfectly marinated tofu, seitan, and an array of colorful vegetables like cauliflower, red bell peppers, and zucchini are infused with an aromatic blend of spices, including cumin, coriander, turmeric, and garam masala. A creamy vegan yogurt marinade ensures every bite is packed with rich, tangy flavors, while a quick grill gives a smoky char that’s simply irresistible. Ready in just over an hour, this satisfying dish is ideal for cookouts, weeknight dinners, or weekend gatherings. Serve it hot with fluffy basmati rice, warm vegan naan, or a cooling cucumber raita for a complete and flavorful feast. Whether you're a seasoned vegan or exploring plant-based eats, this is the ultimate grilled dish to delight your taste buds.

Nutriscore Rating: 77/100

Prep Time:40 mins

Cook Time:25 mins

Total Time:65 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 300 grams Seitan
• 300 grams Cauliflower florets
• 2 medium Red bell pepper
• 2 medium Zucchini
• 200 grams Cherry tomatoes
• 1 cup Plain unsweetened vegan yogurt
• 2 tablespoons Lemon juice
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.25 teaspoon Cayenne pepper (optional)
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for 15 minutes.

Step 2

Cut the pressed tofu, seitan, cauliflower, red bell peppers, and zucchini into large, bite-sized pieces. Keep the cherry tomatoes whole.

Step 3

In a large mixing bowl, prepare the marinade by combining the vegan yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric powder, garam masala, cayenne pepper (if using), salt, and vegetable oil. Mix well.

Step 4

Add the tofu, seitan, cauliflower, red bell peppers, zucchini, and cherry tomatoes to the bowl with the marinade. Toss gently to ensure all the pieces are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 5

Preheat your grill or grill pan to medium-high heat. If using skewers, thread the marinated vegetables, tofu, and seitan onto metal or soaked wooden skewers, alternating pieces for variety.

Step 6

Grill the skewers (or place the pieces directly on the grill if not skewering) for about 4-5 minutes per side, or until slightly charred and caramelized, turning occasionally to cook evenly.

Step 7

Transfer the grilled tandoori mix to a serving platter and garnish with freshly chopped cilantro.

Step 8

Serve hot with basmati rice, naan (make sure it is vegan), or a side of cooling cucumber raita made with vegan yogurt.

Nutrition Facts

Serving size	(2169.2g)

Amount per serving	% Daily Value*
Calories	1458.9

Total Fat 58.6g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 6374.0mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 27.2g	0%
Total Sugars 54.4g
Protein 141.2g	0%

Vitamin D 0IU	0%
Calcium 1289.5mg	0%
Iron 23.3mg	0%
Potassium 3981.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.0%

Protein: 36.4%

Carbs: 29.6%