Tofu Kondattam (gluten-free, nut-free with soy-free options)

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Tofu kondattam is a spicy, super delicious crispy Southern Indian dish that is usually made with chicken. This recipe uses crispy tofu instead with the sauce with dried chilies, curry leaves, ground spices, aromatics and Kashmiri chili powder!



tofu kondattam in the pan after cooking and adding garnishes

I love this spicy crispy kondattam. This southern Indian spicy dish usually has chicken is marinated and then fried. I’ve made a version before, see my crispy Soy Curls Kondattam. For this version, I make it saucier and use tofu that is marinated and baked to get it nice and crisp without. Then, we make the sauce and toss all of that together for this amazingly flavorful dish that you can serve as a starter, side or as an entree.



Chicken kondattam is a spicy dish from the southern Indian state of Kerala. Traditionally, for this dish, chicken is marinated in a fiery red marinade and then fried to crisp. Then it is tossed with thick sauce of dried chilies, curry leaves, ground spices, and Kashmiri chili powder.



tofu kondattam in a bowl over rice

Tofu kondattam is really hot with four types of chilis bringing the heat: Kashmiri chili powder, black pepper, dried red chilis and green chilies! If you want it to be less hot, you can reduce the amount of dried red and the green chilies or choose milder versions. You can cut down on the black pepper and Kashmiri chili powder, as well. The color will change a bit, because the Kashmiri chili powder adds a lot of color to the dish, but there’ll still be plenty of flavor, even if you need to cut it a little bit.



This dish definitely tastes the best if you use real Kashmiri chili powder, because the chilies have a specific flavor profile. It will work with paprika instead, but for the real deal, get some Kashmiri chili powder.



extreme close-up of tofu kondattam in a bowl over rice
This recipe offers a vegan version of the traditional South Indian dish Tofu Kondattam, using crispy tofu instead of chicken but with the same flavorful and spicy sauce. The tofu is baked, not deep-fried, making it a healthier option. It is also gluten-free and nut-free, with easy soy-free modifications available. Use Serrano for hot and mild green chilies, like Anaheim or poblano, for less heat, or you can use more green bell pepper


  • 2 to 3 tablespoons sliced green bell pepper

  • 2 tablespoons ginger garlic paste, or use 5 cloves of garlic, minced, and 1/2” ginger, minced

  • 1 teaspoon Kashmiri chili powder

  • 1/2 to 1 teaspoon garam masala

  • 2 tablespoon soy sauce, use tamari or coconut aminos for gluten-free

  • 2 tablespoon ketchup

  • 1 teaspoon cornstarch, mixed with 1/2 cup water

To make this soy-free, substitute seitan, chickpea tofu, or pumpkin seed tofu instead of tofu. Alternatively, you can use chickpeas and coconut aminos instead of soy sauce. This recipe substitutes crispy tofu for the usual chicken, using the same flavorful sauce for a vegan version that is equally delicious. "This recipe swaps out the chicken in the traditional Southern Indian dish for crispy tofu, using the same incredible sauce for a vegan version." This recipe for Tofu Kondattam offers a vegan twist by using crispy tofu instead of chicken, while still using the same delicious sauce. Mix thoroughly and bring to a boil, then reduce the heat to low. Remove the tofu from the oven, transfer it to the sauce, toss well, and turn off the heat. Garnish with green onion, cilantro, and a squeeze of lime, and serve immediately as an appetizer or over rice. You can also utilize it to prepare delicious tacos or wraps. text:

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