Tofu Koliwada (Indian Spicy Crispy Tofu)

Tofu Koliwada is a plant-based model of the favored regional Indian appetizer. It’s like a tofu nugget with tons of fiery warmth and so scrumptious served with inexperienced chutney or different of selection. It’s tremendous scrumptious, crispy and packs taste! (gluten free and nut-free with soy-free choices)

I’ve been veganizing a bunch of decadent, meat-based Indian curries on the weblog for some time, and I made a decision to change gears. I wished to discover these regional Indian starters and appetizers, that are simply so flavorful —particularly a few of the meat-based ones. They’re fairly wild, with loads of totally different sauces, flavors, and spices.

So welcome to veganizing some superb appetizers! Let’s begin with this delectable koliwada.

Koliwada is a well-liked crispy appetizer in Indian eating places, particularly round Mumbai metropolis. It’s normally made with prawns ,is fried, and has a signature taste. It originated with influences from Mumbai coastal delicacies and Punjabi delicacies.

The story goes {that a} man had moved right down to an space near Mumbai close to Koliwada and created this dish, which grew to become tremendous well-liked.

Koliwada is normally made with prawns, shrimp, or hen, however we’re utilizing tofu. In case you don’t need to use tofu, you should utilize an alternate protein of your selection.

It’s normally served with a inexperienced chutney that’s barely totally different than the same old. It has onion tomato and tamarind and is vibrant and spicy bitter with a touch of candy!

Mainly, the entire taste is within the batter, the spices. It’s form of like tofu nuggets or crispy fried hen, however Indian, with tons and tons of warmth. Serve it with the colourful cilantro-mint chutney listed under or with Schezwan chutney, tamarind chutney, or mango chutney.

Why You’ll Love Koliwada

• crispy, tremendous spicy tofu with adjustable warmth
• scrumptious as a facet or make it a meal by including to a wrap or salad
• unimaginable mint chutney for dipping comes collectively within the blender
• versatile recipe – use dry coating or a batter, bake or pan fry!
• naturally gluten-free and nut-free with soy-free choices

Koliwada Components

• tofu – Use further agency tofu for one of the best outcomes. In case you don’t need to use tofu, you should utilize your protein of selection, like seitan or soycurls or a vegan hen substitute. For soy-free, use chickpea flour tofu, pumpkin seed tofu, or a soy-free vegan hen sub.
• aromatics – Ginger garlic paste and a scorching inexperienced chili add a lot taste! For a milder Koliwada, select a milder chili.
• floor spices – Tons of taste com from chaat masala, amchur (dry mango powder), Kashmiri chili powder, coriander, Garam Masala, black pepper, and ajwain (carom seeds). For much less warmth, cut back the Kashmiri chili powder and black pepper.
• cornstarch, baking soda, and rice flour – Assist the spices persist with the tofu and assist it get crispy. Rice flour will get so crispy once you use it in a coating and bake or pan fry it!
• toppings – Serve your completed tofu Koliwada with mint chutney or your chutney of selection. High it with cilantro or inexperienced onion, sliced pink onion, and lime wedges.

Cilantro-Mint Chutney Components

• recent herbs – This chutney makes use of a mix of recent cilantro and mint.
• aromatics – Ginger, garlic, onion, and inexperienced chili add tons of umami and taste!
• tomato – Provides coloration and much more umami!
• tamarind chutney – In case you don’t have tamarind chutney, you should utilize tamarind puree as a substitute.
• Chaat Masala – this Indian mix Provides superb taste!
• lime juice – For tang.

Tips on how to Make Tofu Koliwada with Mint Chutney

In case you haven’t already, press the tofu and tear it into bite-sized items, and add to a shallow bowl. Add the ginger garlic paste, minced inexperienced chili, and oil. Toss nicely to coat the tofu.

For a Dry Coating: In a separate small bowl, combine collectively the spices, cornstarch, baking soda, and rice flour.

Sprinkle this dry combination over the tofu and toss nicely to coat. 

For a Batter (alternate coating technique): Combine all of the spices, cornstarch, rice flour, and baking soda in a shallow bowl. Add the ginger garlic paste, inexperienced chili, and oil. Add 2 teaspoons oil, 1 tablespoon or so of water and blend nicely. Step by step add 1 to 2 teaspoons extra water at a time till you get a thick batter. Add the tofu to this combination and toss nicely to coat. Put aside for baking or pan frying.

To Bake: Switch the coated tofu to a parchment-lined baking sheet. Unfold it out evenly and break aside any clumps. Bake at 400°F (200°C) for 20 to 25 minutes, or till crispy on the entire edges. You don’t need the tofu to brown, simply to get crispy.

To Pan-Fry: Warmth a skillet over medium-high warmth and add 2 teaspoons of oil. As soon as the oil is scorching, add the tofu and unfold it evenly. Flip the tofu after 2 minutes, and proceed to prepare dinner, flipping each 1 minute or so till crisp on a lot of the edges, about 5 to six minutes complete.

Add all elements to a blender and mix till clean. If the blender struggles, add a bit extra water to assist it alongside, and mix till it’s a clean chutney. Style and regulate the seasoning. Add extra salt, sugar, or chili, if wanted. Mix a couple of times once more for a clean end.

Serve the chutney instantly or retailer within the fridge for as much as 3 days, or freeze in ice dice trays for as much as 3 months.

High the Koliwada with chopped cilantro or inexperienced onions, onion rings, and a squeeze of lime. Serve together with your selection of chutney. You may as well use this tofu in wraps or add it to salads. 

What to Serve with Tofu Koliwada

Serve Koliwada together with your selection of chutney resembling inexperienced cilantro chutney, mango chutney, spicy schezwan chutney or serve with a cooling dip. You may as well use this tofu in wraps or add it to salads.