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–+ servings
dipping a piece of tofu Koliwada into the mint chutney
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5 from 3 votes

Tofu Koliwada

Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side, Side Dish
Cuisine: Indian, western indian
Keyword: koliwada
Servings: 4
Author: Vegan Richa

Ingredients

For the Tofu Koliwada

  • 15 ounces extra-firm tofu pressed for at least 15 minutes, then torn into bite-sized pieces
  • 2 tablespoons ginger garlic paste or 4 cloves garlic and 1 inch ginger minced
  • 2 teaspoons oil
  • 1 hot green chili such as Serrano or Indian, minced — or use a mild green chili
  • 1 teaspoon chaat masala blend
  • ½ teaspoon amchur (dry mango powder), or add 1/4 tsp more chaat masala blend
  • 2 to 3 teaspoons Kashmiri chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon black pepper
  • ⅛ teaspoon ajwain, carom seeds, or use crushed fennel or cumin seeds or omit
  • 3 tablespoons cornstarch
  • ⅛ teaspoon baking soda
  • 2 teaspoons rice flour

To Serve

  • mint chutney recipe below, or use Schezwan chutney, tamarind chutney, or mango chutney
  • chopped cilantro or sliced red or green onion, lime wedges

For the Optional Mint Chutney

  • 1/4 cup mint packed
  • 1 cup cilantro packed
  • 1/2" piece of ginger
  • 1 garlic clove
  • 2 tablespoons onion
  • 2 to 3 tablespoons chopped tomato
  • ½ a hot green chili Serrano or Indian
  • 1 to 2 tablespoons tamarind chutney or 1 tablespoon tamarind puree(soak tamarind pod for 10 mins, squeeze purée and use)
  • 1/4 teaspoon salt
  • ½ teaspoon chaat masala or more to taste
  • ½ teaspoon sugar or more to taste
  • 2-3 ice cubes
  • 2 teaspoons lime juice
US Customary - Metric

Instructions

Make the tofu Koliwada.

  • If you haven’t already, press the tofu and tear it into bite-sized pieces, and add to a shallow bowl. Add the ginger garlic paste, minced green chili, and oil. Toss well to coat the tofu.
  • For a dry Coating: In a separate small bowl, mix together the spices, cornstarch, baking soda, and rice flour. (Chaat masala blend is a salty blend, but brands vary, you can add 1/4 tsp salt ) Sprinkle this dry mixture over the tofu and toss well to coat. (If you used minced ginger and garlic, you might need to sprinkle in some water/lime juice so the spices stick to the tofu).
  • For a Batter (alternate coating method): Mix all the spices, cornstarch, rice flour, and baking soda in a shallow bowl. Add the ginger garlic paste, green chili, and oil. Add 1 tablespoon water and mix well. Gradually add 1 to 2 teaspoons more water at a time until you get a thick batter. Immediately Add the tofu to this mixture and toss well to coat. Set aside for baking or pan frying.
  • To Bake: Transfer the coated tofu to a parchment-lined baking sheet. Spread it out evenly and break apart any clumps. Bake at 400°F (200°C) for 20 to 25 minutes, or until crispy on all of the edges. You don’t want the tofu to brown, we want it to just get crispy.
  • To Pan-Fry: Heat a skillet over medium-high heat and add 2 teaspoons of oil. Once the oil is hot, add the tofu and spread it evenly. Flip the tofu after 2 minutes, and continue to cook, flipping every 1 minute or so until crisp on most of the edges, about 5 to 6 minutes total.
  • Top with chopped cilantro or green onions, onion rings, and a squeeze of lime. Serve with your choice of chutney. You can also use this tofu in wraps or add it to salads. 

Make the mint chutney.

  • Add all ingredients to a blender and blend until smooth. If the blender struggles, add 1-2 tablespoons water to help it along, and blend until it is a smooth chutney. Taste and adjust the seasoning. Add more salt, sugar, or chili, if needed. Blend again for a smooth finish. Serve immediately or store in the fridge for up to 3 days, or freeze in ice cube trays for up to 3 months.

Video

Notes

To reduce the heat, use less Kashmiri chili powder, use a milder green chili, and reduce the amount of black pepper.
Choosing your Batter and Cooking Method: If you like your tofu completely coated, use the batter option. For a quick method, use the dry spice coating. Baked tofu will be crispier and crunchier than pan-fried tofu.
Allergy friendly: This recipe is naturally gluten-free and nut-free. To make it soy-free, use a soy-free protein such as chickpea tofu, pumpkin seed tofu, or soy-free vegan chicken.
Alternate protein: use the soyfree options mentioned above or soycurls or vegan shrimp/prawns . 
Prep time doesn’t include the optional chutney, which will add about 10 to 15 minutes.
Store: This crispy tofu is best when freshly baked. You can reheat in the oven or air fryer. For best results, mix with spices and store refrigerated for upto 2 days, then bake or pan fry as needed. 
Nutrition information includes the chutney.

Nutrition

Calories: 142kcal | Carbohydrates: 17g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 326mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 756IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 2mg