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Vegan Tandoori tofu balls


Seasonal Paleo and gluten free recipes 

Vegan Tandoori tofu balls

Laura | Lau Sunday cooks

Never underestimate what a few spices and herbs, almond flour and tofu can make when combined together.
— Lau Sunday cooks

These Vegan Tandoori balls are for you if:

  • you love spicy foods, 
  • fancy cooking something unusual
  • don’t want to spend all day in the kitchen (come on, it’s sunny outside!)
  • not following the Paleo diet too strictly 

        (Gosh, I just described myself in four bullets points only!)

Spicy foods are apparently the ones we enjoy the most at home. I love making my own curries and hot sauces from scratch just to use the countless different spice pots I have in my home!  My uncontrollable need to buy spices has caused more than half of my kitchen cabinet shelves to be over-flowing lots of little spice pots, ‘hence the need for a bigger house’; S keeps telling me. But, as I always say in my defence: it could be worse; I could have a compulsive shoes purchase disorder!  

Even though I had all the spices I might ever needed for this recipe, one of the main ingredients was missing: and this was tofu. I had occasionally tried tofu when eating out in the past, but had never used it in my cooking at home. That’s why when I decided to make these Tandoori balls, I though to myself they should include Tofu - just because!

Tofu has been such an unknown to me until now, I even had to ask where the tofu was in the supermarket... I then found myself spending a lengthy and extensive amount of time researching what is was: 

Tofu is not Paleo. Oh crap !

Tofu is actually an excellent source of amino acids, calcium, iron, and other micro-nutrients, besides a very versatile ingredient which you can use to make healthy nutritional recipes. Also, it’s important to know that, when opened, all tofus needs to be rinsed, covered with water and kept in an-air tight container in the fridge. To keep the tofu fresh for up to one week, the water should be changed daily, or, if you prefer freezing it can be kept its original package up to five months. 

Once I had all ingredients on the table, the creative magic started to flow...

When rolling, you may find the mixture is too crumbly; to prevent that, just add a little bit more of tofu until you can manage to roll easily a ping-pong size balls. 

The mixture of the spices give an earthy and spicy flavour to these little bites that, along with the creamy dipping sauce, make a healthy appetiser for any occasion. 

Vegan Tandoori-tofu balls

Prep.Time: 7 min. | Cook Time: 15 min. | Makes: 6 units

The mixture of the spices give an earthy and spicy flavour to these little bites that, along with the creamy dipping sauce, make a healthy appetiser for any occasion. 


50 gr. plain tofu

100g. / 1 cup almond flour (keeping  2 tbsp. aside for the coating)

1 tbsp. fresh coriander,  finely chopped

1 tsp. turmeric

1 tsp. ground ginger

1 tsp. fennel seeds

1 tsp. cayenne pepper

1 tsp. ground coriander

1 tsp. sweet paprika 

1 tsp. ground cumin

A pinch of Himalayan salt



1 cup of Greek yogurt

juice of 1/2 lemon

1/2 tsp. ground garlic

1 tsp. chilli flakes

1 -2 fresh  chilli peppers, finely chopped (optional)


Preheat the oven to 170C / 325F

In a bowl, blend all spices and salt together, then set aside.

In another bowl, break up the tofu, using your hands, until scrambled, then add the ground almonds. Spoon in 2 tbsp of tandoori mixture and the coriander. Mix well together.

Make 6 ping-pong-sized balls. If the mixture is too crumbly, add a bit more of tofu. Roll the balls into the remaining tandoori mixture, then into the remaining ground almonds.

Place them on the tray and bake for 15 minutes until slightly golden and crispy on the outside.

Meanwhile the tandoori balls are baking, make the dipping sauce, In a small bowl, combine Greek yogurt, juice of lemon, garlic and chilli flakes. Then add 1 or 2 chopped chilli peppers, if desired. Be aware that these balls are quite spice!


Laura | Lau Sunday cooks