I’m so excited to share this Easy Dairy-Free Naan recipe with you! It’s soft, pillowy, and full of flavor while staying completely dairy-free. The secret ingredient is silken tofu, which lends it its signature tender texture, eliminating the need for yogurt or milk. Now I know it’s not a traditional naan recipe, but it’s still perfect for soaking up all your favorite curries and sauces. It’s really easy to make and works with any pan. We love serving it fresh off the pan, warm, golden, and brushed with a little vegan butter and cilantro, and freezing the extra for later. That is if I manage to put them in the freezer before Cam gets to them! They are so good when warm, they are hard to resist!
Why I love this recipe (as a nutritionist)
- Dairy-free and egg-free: made with tofu for softness instead of yogurt or milk, perfect for those avoiding dairy
- A little healthier: dairy-free, and with the additional benefits of some whole wheat flour. Each flatbread brings 6 g of protein and 2 g of fiber
- Simple ingredients: uses pantry staples like flour, yeast, olive oil, and garlic
- Freezer-friendly: great for meal prep—store and reheat in air fryer for easy dinners
Ingredient notes
- Silken tofu: creates a soft and fluffy dough texture while adding a boost of plant-based protein
- Whole wheat and all-purpose flour: the mix gives the naan its light yet hearty bite; swap with spelt flour if preferred
- Instant dry yeast: helps the dough rise quickly and evenly; make sure your yeast is not expired
- Garlic: optional but adds delicious aroma and depth; use minced or roasted garlic for extra flavor
- Olive oil: adds richness and gives the dough it’s elasticity; avocado oil works too
How to make this recipe (summary)
Start by mashing silken tofu in a large bowl. Add both flours, yeast, baking powder, salt, garlic, and warm water. Mix, then knead until smooth and soft.
Once kneaded, shape the dough into a ball and divide into 8 equal pieces. Roll each piece into a small ball and place them in a lightly oiled dish to rise until doubled in size.
When ready to cook, roll each dough ball on a floured surface until flat and oval-shaped. Cook on a hot pan until golden brown and slightly puffed on both sides.
To serve, cook the naan on a hot non-stick pan with a touch of oil for about 2 minutes per side until golden and slightly puffed. Finish with a brush of vegan butter or olive oil, and sprinkle with cilantro or nigella seeds for extra flavor. View recipe card below for detailed instructions.
Variations and tips
- Storage: Store in the fridge for up to 4 days (reheat slightly) or in the freezer with parchment between each naan to prevent sticking, for up to 3 months.
- Quick reheat: pop frozen naan straight into an air fryer for 5 minutes, no need to thaw. (cook a little longer if using the oven instead).
- Keep the dough balls covered with a cloth while cooking, to avoid drying.
- I recommend using a large pan to cook 2 naans at a time. They’re best enjoyed straight from the pan but reheat well.
- If you want to enjoy the leftovers at their best the day after, transfer the risen, uncooked dough balls in the fridge for up to 24 hours.
- If you’re cooking several naans in a row, the pan may get very hot halfway through, lower the heat slightly to prevent burning.
- This recipe is delicious served with: Easy Vegan Butter Chicken or Curried Lentil and Sweet Potato Soup.
Why you’ll love this vegan naan TL;DR
- Soft texture
- Dairy-free
- Freezer-friendly
- Perfect for curries
FAQ
- How do I store leftovers? Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- What can I serve it with? It’s perfect alongside curries, soups, or dips like hummus or roasted eggplant spread.
Easy Dairy-Free Naan (Vegan)
Equipment
- Mixing Bowl
- Rolling Pin
Ingredients
Dough
- 3.5 oz (100 g) silken tofu - mashed with a fork
- 1 ½ cups (185 g) all-purpose flour
- 1 cup (125 g) whole wheat flour
- 2 tsp (6 g) instant dry yeast
- ¼ tsp (1.2 g) baking powder
- ½ tsp (3 g) sea salt flakes
- 4 cloves garlic - minced, optional
- ½ cup (120 ml) warm water - not boiling
- 1 tbsp (15 ml) olive oil - plus more to cook
Optional Toppings
- vegan butter or avocado oil - for brushing
- cilantro - chopped
- nigella seeds
Instructions
- In a large mixing bowl, add the tofu and mash it with a fork. Add the all-purpose flour, whole wheat flour, instant dry yeast, baking powder, salt, garlic, and warm water. Mix with a fork (the dough will be quite crumbly), then use your hands to shape it into a ball. Once it holds together, add the oil and rub it over the dough. Sprinkle a little extra flour onto a flat surface, then transfer the dough and knead for 5 minutes.
- Divide the dough into 8 balls and place them on an oiled flat surface, such as a baking tray or chopping board. Cover with a clean kitchen cloth and let rise until doubled in size (around 1 hour, depending on the temperature).
- Transfer a ball of dough onto a lightly floured surface and roll it out to about 1/3 inch (1 cm) thick. Heat a pan with oil, making sure the pan is hot before adding the naan. Cook for about 2 minutes on each side, until slightly golden. Repeat with the remaining dough, keeping the rest covered with a cloth to prevent drying out.
- Brush with melted butter or oil, add your toppings of choice, and enjoy!
You’re going to love this Easy Dairy-Free Naan (Vegan) recipe! Make sure to rate it 5 stars and leave a comment and add a pic if you enjoyed it!