How To Make (Vegan) Tofu and Vegetable Pakoras 🇹🇹 Foodie Nation

Crispy, golden, and bursting with flavour, Tiff & Khary are in the kitchen whipping up Tofu & Vegetable Pakoras served with a refreshing Traditional Green Chutney (Pakora Sauce).

This recipe is all about fresh herbs, bold spices, and that light, crunchy bite you get when using quality ingredients, like Ibis Bakers’ All-Purpose Flour, which helps give these pakoras their perfect texture.

✨ Try it at home and let us know how yours turn out!

👉 Recipe below for both the chutney and pakoras.

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Tofu & Vegetable Pakoras

Yield: 4 Servings

Ingredients:

1 cup Tofu Cubed into ½-inch pieces

1 cup Mixed Vegetables Thinly sliced (e.g., onions, bell peppers, spinach, or carrots)

1½ cups Ibis Bakers Flour Sifted

½ tsp Baking Powder

1 tsp Salt

½ tsp Turmeric Powder

1 tsp Cumin Seeds Whole

½ tsp Coriander Powder

½ tsp Cayenne Powder Adjust to heat preference

½ tsp Garam Masala

1 cup Water (approx.) To make batter

2 tbsp Chadon Beni Finely chopped

TT Salt & Pepper To taste

As needed Oil For deep-frying

Method:

1. In a large bowl, combine Ibis all-purpose flour, baking powder, salt, turmeric, cumin seeds, coriander powder, chilli powder, and garam masala.

2. Gradually whisk in water until a thick but pourable batter forms (should coat the back of a spoon).

3. Fold in chopped chadon beni.

4. Add tofu cubes and sliced vegetables to the batter. Mix until everything is evenly coated.

5. Heat oil in a deep pan over medium-high heat (around 350°F).

6. Drop spoonfuls of batter-coated tofu and vegetables into hot oil in small batches. Do not overcrowd the pan.

7. Fry for 3–4 minutes per batch, turning occasionally, until pakoras are golden brown and crisp.

8. Remove with a slotted spoon and drain on paper towels.

9. Season lightly with salt while hot and serve immediately.

Traditional Pakora Sauce (Green Chutney)

Yield: 1 Cup

Ingredients:

1 cup Fresh Coriander (Cilantro) Roughly chopped

½ cup Fresh Mint Leaves Roughly chopped

3 tbsp Lime Juice Freshly squeezed

1 tbsp Scotch Bonnet peppers Chopped (adjust heat to taste)

1 tbsp Onion Finely chopped

1 clove Garlic

½ tsp Sugar Optional, to balance flavour

TT Salt

2 tbsp Water More as needed to adjust consistency

Method:

1. Combine all ingredients in a blender or food processor.

2. Blend until smooth, adding a little water as needed to reach a pourable consistency.

3. Taste and adjust lime juice, salt, or sugar to balance the flavours.

4. Chill before serving for best flavour. Keeps refrigerated for 3–4 days.