Goan Peri Peri Chicken (gf, nf with sf options)

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This is Goan(Indian) version of peri peri chicken made with hot chilis, Indian spices, and lots of ginger and garlic. Roasted Tofu chicken in a fiery chili garlic sauce, is perfect served with rice, baked veggies, or pasta!




pan of peri peri chicken with garnish


This is a spicy and amazingly delicious recipe from Goan cuisine. Goa as a state on the western coast of India, and the cuisine has influences from Portuguese cooking and from Southern African cuisine, which came with the Portuguese. This is how the Indianized Goan peri peri sauce came into being.



Indian peri peri sauce is a bit different from the African version, because it has Indian spices and uses Kashmiri chilis in addition to the peri peri/ pili pili chilies. If you can’t find peri peri chilies, just use hot Indian chilies. These chilies are soaked and blended up with Indian spices, ginger, and garlic to make the sauce. The sauce can then be used in various ways!



For the vegan version of Goan peri peri chicken, we use sliced tofu that is marinated and then crisped on a skillet, then placed in the sauce to serve. You can use other proteins with sauce as well. You can toss your protein in the sauce marinade and crisp it up on the skillet or in the oven, or you can just simmer the protein right in the sauce.




close-up of pan of peri peri chicken


This sauce is often used to make peri peri chicken, prawns, or shrimp. Today, we are making a peri peri chicken version, but instead of chicken, we’re using tofu, and we’re slicing it and shaping it into a chicken breast shape. You can also just cube the tofu or tear it into organic shapes and use that instead, if you prefer.



If you’d rather not use tofu, there are plenty of other plant-based proteins that you can use, such as tempeh or soy curls. For a soy-free version, use chickpea tofu, pumpkin seed tofu, soy-free vegan chicken substitutes, or seitan. You can also add beans or mushrooms to the sauce.



The dish can be made dry-ish, where all of the sauce kind of sticks to the tofu, or it can be made more saucy with some extra broth.



The sauce has this delicious smoky and spicy flavor from all the chilis. You can adjust the heat by reducing amount of peri peri chilis used in the recipe. Kashmiri chilis are pretty mild, but you can reduce those, as well. The sauce also has black pepper, so you can reduce that to reduce the heat, as well.




peri peri chicken on a plate with rice


The fiery chili garlic sauce-roasted tofu chicken is a delicious dish that can be served with rice, baked veggies, or pasta. The sauce is super flavorful and spicy, with an adjustable heat level. You can use tofu or any plant-based protein of your choice. It's a one-pan dinner if you choose to pan fry the tofu. This dish is gluten-free and nut-free, with easy soy-free and oil-free options available.

For the wrap:



  • Slice the tofu into thin strips and add to wraps with crunchy veggies like cabbage, cucumber, and onion.

  • Top with peri peri sauce instead of simmering the tofu in the sauce.



Store: Store refrigerated for up to 3 days. Reheat in the microwave or skillet. Keep the tofu separate to maintain the charred sauce on it.



Notes:



  • This recipe is gluten-free and nut-free. For a soy-free option, use soy-free vegan chicken, chickpea tofu, pumpkin seed tofu, or seitan. Soy curls and tempeh can also be used as alternative proteins.

  • If using soy curls, soak them in warm stock, marinate in the peri peri sauce, crisp them up, and proceed with the recipe.

  • For whole spice substitutes, use ground versions of the spices listed.

  • To make this recipe without oil, sauté the onion with broth and bake the tofu without the oil.



Nutrition:


Calories: 181 kcal, Carbohydrates: 18g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Sodium: 418mg, Potassium: 407mg, Fiber: 4g, Sugar: 8g, Vitamin A: 966 IU, Vitamin C: 118 mg, Calcium: 166 mg, Iron: 3 mg


Nutrition information is automatically calculated and should be used as an approximation.


  • This enhances the umami flavor and enriches the color of the sauce.

  • water or stock – This provides volume and consistency to the peri peri sauce.

  • garnishes – Sprinkle with cilantro and lemon juice before serving.

If you opt for using soy curls, start by soaking them in warm stock, then drain and gently press to remove excess moisture. Next, marinate the soy curls in peri peri sauce, crisp them up, and continue following the recipe as directed.

For those looking to make this dish oil-free, you can sauté the onion with broth and bake the tofu without using any oil. This modification allows you to enjoy a healthier version of the recipe without compromising on flavor. following sentence:

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