Crunchy veggies in a spicy, zesty Indian-spice vinaigrette, make this chaat masala salad a summer staple! The Indian spice blend “chaat masala” gives this salad an incredible flavor, while tofu and veggies make it a satisfying, light meal.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: Not specified
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main, Salad
  • Cuisine: Indian

Ingredients

For the veggies:

  • 7 ounces firm or extra firm tofu (pressed for at least 15 minutes and then sliced into small cubes)
  • 1/2 cup chopped red onion
  • 1 or 2 tomatoes (chopped small)
  • 1/2 a green chili (such as serrano or jalapeño, finely minced)
  • 1 cup chopped bell pepper (I use either red bell pepper or a mix of red and green)
  • 1 cup chopped cucumber ((partially peeled and then chopped into small pieces))
  • 1 cup chopped or thinly sliced red radishes
  • 1/2 cup packed cilantro
  • 2 cups of packed chopped romaine lettuce

For the dressing:

  • 2 to 3 tablespoons lime juice
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne (optional)
  • 1/2 to 1 teaspoon Indian chaat masala blend
  • 2 teaspoons of maple syrup

Method

  1. Chop up all of the veggies and tofu, if you haven't already, and add them to a large bowl.
  2. In a small bowl, add all of the ingredients for the dressing and mix really well.
  3. Add the dressing into the salad bowl and toss really well to coat, and serve immediately.
  4. You can add in some extra crunch and protein by topping this salad with some seeds or nuts, such as sesame seeds or hemp seeds. You can also serve it with some tortilla chips on the side because it is a refreshing, sour and zesty kind of salad, almost like a crunchy salsa like dip.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.