These moreish tandoori bites are the perfect savoury treat!



  • 1 block firm tofu


  • ½ cup Raglan Coconut Yoghurt – natural greek style
  • ½ tsp crushed fresh garlic
  • ½ tsp crushed fresh ginger
  • ¼ tsp ground fenugreek
  • ½ tsp garam masala
  • ¼ tsp ground white pepper
  • ½ tsp salt
  • ½ tsp paprika
  • ⅛ cup sriracha
  • ½ tbsp tomato paste

Breadcrumb coating:

  • ¼ cup gluten-free plain flour
  • ¾ cup panko breadcrumbs (or gluten-free breadcrumbs)

Yoghurt dip:

  • ½ cup Raglan Coconut Yoghurt – natural greek style
  • ½ tbsp lemon juice
  • ¼ tsp salt
  • ¼ cup cucumber


  1. Preheat the oven to 210°C on fan bake.
  2. Place the breadcrumbs, flour and yoghurt into three separate bowls.
  3. Finely chop the ginger and garlic and add into the yoghurt bowl. Then add in the ground fenugreek, garam masala, white pepper, salt, paprika, sriracha and tomato paste. Combine the yoghurt marinade well.
  4. Dry the tofu with a paper towel but leave a little moisture so the flour can stick to it. Cut the tofu into 12 even pieces.
  5. Using your hands, place the tofu into the bowl of flour and coat, then place the tofu in the marinade making sure it is completely covered. Coat with panko crumbs, ensuring it has a good amount of coating. Place onto a baking tray lined with baking paper. Repeat for remaining tofu pieces.
  6. Place the tofu in the preheated oven and fan bake for 10-15 minutes or until the breadcrumbs are crispy.
  7. For the yoghurt dip, place the yoghurt, lemon juice and salt into a small bowl. Cut and mince the cucumber before adding to yoghurt mix. Combine well.
  8. Allow the tofu to cool and then serve alongside the dip (you can also use in a salad or place bites in a flatbread with the yoghurt dip as a condiment).

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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