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tofu majestic in a bowl with laccha onions
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5 from 11 votes

Tofu Majestic (Vegan Chicken Majestic)

Tofu majestic is a vegan version of the popular South Indian starter, chicken majestic. Spicy, crispy tofu in a thick, spicy sauce is an absolutely delicious starter or side! You can easily control the heat, if you don’t like your food too spicy. (Options for gluten-free, soy-free, and nut-free )
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Indian, South Indian
Keyword: tofu majestic
Servings: 3
Author: Vegan Richa

Ingredients

For the Protein

  • 15 ounces extra-firm tofu pressed for at least 15 minutes, then torn into bite-sized pieces

For the Batter

  • 3 tablespoons cornstarch
  • 1 tablespoon rice flour
  • 1 teaspoon black pepper
  • 1 teaspoon Kashmiri chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon ginger garlic paste or 2 tablespoons minced garlic and ginger
  • 2 teaspoons oil
  • 2 tablespoons water or more, as needed

For the Sauce

  • 2 teaspoons oil
  • 4 cloves garlic minced
  • 2 hot green chilies such as serrano or Indian chilies, chopped or thinly sliced. Use milder chilies or bell pepper for less heat.
  • 10 curry leaves chopped. Use fresh, frozen, or dried.
  • 1 tablespoon chopped mint
  • 1 to 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1.5 tablespoon soy sauce
  • 1 tablespoon sambal oelek or other Asian chili sauce. Use less for less heat.
  • 1 tablespoon non-dairy yogurt or non-dairy cream, or more, to taste
  • water as needed
  • cilantro or green onion for garnish
US Customary - Metric

Instructions

Make the tofu.

  • Press and tear the tofu, if you haven't already. In a shallow bowl, mix the cornstarch, rice flour, black pepper, Kashmiri chili powder, salt, and baking powder. Mix in the ginger garlic paste, oil, and a tablespoon of water. Add more water, a few teaspoons at a time, until you get a thick batter. Add in your torn tofu, and toss well to coat. This batter will keep thickening because of the cornstarch, so wait to make it until you're ready to toss the tofu into the batter. Toss really well, then bake or pan fry (directions follow).
  • To bake: Transfer the tofu to a parchment-lined baking sheet. Spread the tofu pieces apart if they are clumped together. Bake at 400° F (205° C) for 20 to 25 minutes, or until crisp on all of the edges.
  • To pan-fry: Heat a large skillet over medium-high heat, and add the oil. Once the oil is hot, transfer the tofu to the skillet. Spread out the pieces, breaking apart any clumps. Cook for a minute or two, then flip the pieces and cook for another 30 seconds. Keep flipping every 30 seconds or so to crisp most of the edges, about 5 to 6 minutes total, then remove from the skillet.

Make the sauce.

  • Heat the same skillet over medium heat. Add the oil. Once the oil is hot, reduce the heat to low, and mix in the garlic and green chilies. Stir and cook until the garlic starts to turn golden, which can take about 30 seconds. Keep stirring so the garlic doesn’t burn.
  • Add the curry leaves and mint, and mix in for a few seconds. Add in the garam masala and coriander, and mix infor a few more seconds, then mix in the soy sauce, sambal oelek, non-dairy yogurt, and 2 tablespoons of water. Increase the heat to medium-low, and bring this to a boil. If the sauce is too thick, mix in another tablespoon of water and bring back to a boil.
  • Add in your crisp tofu, toss well to coat, and your tofu majestic is ready! Serve immediately with laccha onions (recipe in notes), chutney of choice, or a side salad. I like to serve this with green chutney, mango chutney, schezwan chutney or tamarind chutney. You can also serve it with a creamy dip or raita to balance the heat.

Video

Notes

To make the laccha onions: Add onion rings to a bowl. You can also add some cucumber and julienned carrots, if you like. Add in half of a finely chopped green chili if you want it hotter. Depending on the amount of veggies, add 1/4 teaspoon or more salt, 1/2 teaspoon or more chaat masala, 1/2 teaspoon or more Kashmiri chili powder or black pepper to taste, and a good dash of lime juice. Mix everything really well. This salad is crunchy, fresh, and pairs beautifully with the tofu majestic!
You can also use the tofu to make wraps. Heat up a tortilla, add the tofu, the laccha onions, some greens, if you like, and a squeeze of lime juice or a creamy or chutney-based dressing.
Tofu majestic is gluten-free if you use tamari instead of soy sauce, and it’s nut-free as long as you use a nut-free non-dairy yogurt. For soy-free, use chickpea flour tofu, pumpkin seed tofu, or a soy-free vegan chicken substitute and be sure to use soy-free tamari. Also make sure that your chili sauce and non-dairy yogurt are soy-free. 

Nutrition

Calories: 199kcal | Carbohydrates: 19g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 698mg | Potassium: 381mg | Fiber: 2g | Sugar: 3g | Vitamin A: 407IU | Vitamin C: 76mg | Calcium: 114mg | Iron: 2mg