Tandoori Seitan Recipe – Greek Yogurt & Spice Marinated Grill

Last Updated on 2 months by Neha Deshmukh

Tandoori Seitan Recipe – Greek Yogurt & Spice Marinated Grill

Hey everyone! If you’re anything like me, you absolutely love the smoky, flavorful goodness of tandoori, but sometimes want a plant-based twist. Well, you’re in luck! I’m so excited to share my recipe for Tandoori Seitan – it’s seriously become a weeknight favorite in my kitchen. It’s surprisingly easy to make, packed with flavor, and a fantastic way to enjoy a taste of India without the meat.

Why You’ll Love This Recipe

This Tandoori Seitan isn’t just delicious; it’s a winner for so many reasons. It’s a fantastic source of plant-based protein, incredibly versatile, and honestly, it just satisfies that craving for something bold and flavorful. Plus, the marinade is where the magic happens – it tenderizes the seitan beautifully and infuses it with all those classic tandoori spices. Trust me, even dedicated meat-eaters will be asking for seconds!

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 1 cup vital wheat gluten (about 120g)
• 1 cup Greek Yogurt (about 240g)
• 2 tsp Tandoori Masala
• Salt to taste
• 1 Tbsp Ginger, minced (about 15g)
• 1 Tbsp Garlic, minced (about 15g)
• Green Chilies to taste (adjust to your spice preference)
• 1 tsp Oil (about 5ml)
• Lemon/Lime Juice to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Vital Wheat Gluten: This is the star of the show! It’s what gives seitan its chewy, meat-like texture. You can find it in most health food stores or online.
• Tandoori Masala: This spice blend is key to that authentic tandoori flavor. There are regional variations, so feel free to experiment! Some blends are warmer, others are more fiery. I usually go for a North Indian style blend.
• Greek Yogurt: The yogurt tenderizes the seitan and adds a lovely tang. If you’re dairy-free, don’t worry – I’ve got you covered in the variations section with some fantastic plant-based alternatives!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a medium bowl, whisk together the Greek yogurt, tandoori masala, salt, minced ginger, garlic, green chilies, oil, and lemon juice. This is your flavor bomb, so give it a good mix!
2. Now, gently squeeze any excess liquid from your prepared seitan fillets. This helps the marinade really cling on. Add the seitan to the bowl and make sure every nook and cranny is coated in that gorgeous marinade.
3. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 4-6 hours, but honestly, overnight is even better! The longer it sits, the more flavorful and tender it becomes.
4. When you’re ready to cook, preheat your grill or a pan over medium-high heat. Lightly coat it with cooking oil to prevent sticking.
5. Cook the marinated seitan fillets for about 4-5 minutes per side, until they’re lightly charred and heated through. You want those beautiful grill marks!
6. Serve immediately with a squeeze of fresh lemon juice and your favorite accompaniments.

Expert Tips

• Don’t skimp on the marinating time! It really makes a difference.
• If you’re using a pan, a cast iron skillet works wonders for getting a nice sear.
• For extra flavor, add a tablespoon of tomato paste to the marinade.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt – cashew or soy yogurt work beautifully.
• Gluten-Free Adaptation: Seitan is wheat-based, so it’s not gluten-free. If you need a gluten-free option, try using jackfruit or large mushroom caps instead. Marinate them the same way!
• Spice Level: Adjust the amount of green chilies to your liking. I like a good kick, but you can easily tone it down.
• Festival Adaptations: This is fantastic as part of a larger Indian feast! Serve it alongside biryani, dal, and naan for a truly special occasion. My family always requests this for Diwali!

Serving Suggestions

Tandoori Seitan is amazing on its own, but even better with some delicious sides. I love serving it with:

• Raita (yogurt dip)
• Mint Chutney
• Steamed Rice
• Warm Naan Bread
• A fresh salad

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions!

1. What is seitan and is it a good meat substitute for Tandoori?

Seitan is made from vital wheat gluten and has a wonderfully chewy texture that’s surprisingly similar to meat. It’s a fantastic substitute for tandoori because it absorbs flavors really well.

2. Can I marinate the seitan for longer than overnight? What are the benefits?

Absolutely! You can marinate it for up to 24 hours. The longer it marinates, the more flavorful and tender it will become.

3. What is the best way to achieve a smoky flavor if I don’t have a grill?

If you don’t have a grill, you can use a grill pan or add a drop of liquid smoke to the marinade.

4. Can I use a different type of yogurt in this recipe?

You can, but Greek yogurt is ideal because of its thickness. If you use a thinner yogurt, the marinade might not cling as well.

5. What side dishes complement Tandoori Seitan the best?

Raita, mint chutney, rice, and naan are all classic pairings. A simple cucumber salad also works beautifully.

6. How do I know if my seitan is cooked through?

Seitan doesn’t require the same level of “cooking through” as meat. You’re really just looking for it to be heated through and slightly charred on the outside.

Enjoy! I really hope you give this Tandoori Seitan recipe a try. Let me know what you think in the comments below!