Naan Pizza with Chana Masala and Tandoori Tofu

So, I love anything for an easy life and shop brought naan make for an easy life. You can however make your own. I don‘ have my own recipe but there are many online.

If you are buying shop brought check the ingredients list as many contain yogurt or milk from cows.

The tomato base for these Pizza came by way of a Chana Masala, and I made way more than I needed to so I could use it for another meal in the week or freeze it up. I recommend you do the same.

I also topped it with turmeric roasted cauliflower, kale and tandoori tofu, a few blanched peas to finish, some chutney, coriander leaves, fresh chilli, squeeze of lime and that all important raita.

It‘s such a fun way to serve effectively a curry, and it taste unbelievable yummy. I made them for the first time recently and they were a roaring success.

Cheese is not needed and the tofu adds a paneer like taste and texture.

it is nice served with a peppery salad like watercress.



Chana Masala

1 onion diced

3 fat garlic cloves crushed

2 tbsp. light oil

1 large thumb sized piece of fresh ginger grated

½-1 tsp chilli flakes

½ tsp turmeric

1 tsp ground cumin

1 tsp fenugreek seeds

1 tbsp. garam masala

1 tsp ground coriander

1 tsp black mustard seeds

2 400g tins chopped tomato

2 tsp ketchup

1 litre vegetable stock

2 600g jars chickpeas or tinned equivalent

Salt and pepper to taste

Tandoori Tofu

Approx. 500g extra firm tofu ½ inch cubes

80g tandoori paste

100g coconut yogurt/plant yogurt


1head of cauliflower broken into florets

½ tsp ground turmeric

Salt and pepper

2 tbsp. light oil


250-300g coconut yogurt

½ cucumber

½ tsp ground cumin

Salt and pepper

1 tsp light oil

Juice ½ lemon

1 small garlic glove finely grated

To serve

6-8 naan breads

1 jar of mango chutney

Lime pickle

1 bunch fresh coriander

1-2 large standard chillies sliced red or green

2 limes

1 cup fresh or frozen peas blanched

Small bunch of spring onions

2 cups chopped black cabbage/kale

Black onion seeds or black sesame seeds


  1. In a large pan add the diced onion and light oil, cook on a medium heat until translucent and lightly golden, add the garlic and ginger and cook for a further minute.
  2. Add in the chilli flakes, turmeric, cumin, garam masala, coriander, fenugreek seeds, and mustard seeds, stir to combine and cook for a further minute.
  3. Add in the chopped tomatoes, ketchup and stir to combine, follow that with the vegetable broth and drained and rinsed chickpeas. Stir to combine and bring to boil. Once at boiling point reduce to a low to medium heat.
  4. Cook for a good 30minutes, taste for seasoning and add salt, pepper and chilli flakes to taste.
  5. Whilst it cooking pre heat the oven to 180°C and line 2 baking tray.
  6. In a bowl combine all the ingredients for the tandoori tofu, and set aside.
  7. Mix together the cauliflower florets with the light oil, turmeric and season with salt and pepper. Place in the preheated oven for about 20 minutes or until lightly charred in places, turning half way.
  8. You can also add the tofu to a baking tray and place in the oven.
  9. In a small combine the yogurt, garlic, lemon juice and cumin. Grate the cucumber into a separate bowl and place either in a kitchen towel, muslin, or nut bag and squeeze out the excess liquid. Add the grated cucumber to the yogurt mix and stir to combine. Taste for seasoning.
  10. Whilst everything is cooking prepare your other toppings such as the kale and peas.
  11. When the cauliflower is cooked the tofu should be about ready as well, it wants to be golden and lightly crisp on the outside.
  12. Depending on how may you a feeding get out the naan breads and place on lined trays or oven shelves.
  13. Spread each with a good amount of Chana masala, turmeric cauliflower, tandoori tofu, a sprinkle of peas, and some little butches of scrunched up kale.
  14. Drizzle with a little light oil and place in the oven for about 5-7 minutes to heat through and the top to crisp up little.
  15. When they are ready place on a large serving board or individual plate, slice in half or thirds depending on the size of your naan.
  16. Top with fresh coriander leaves, chilli slices, sliced spring onion, dollops of mango chutney, and a sprinkle of black onion seeds and a wedge of lime. Place the Riata along with extra chutneys in the middle of table for people to help themselves.

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