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Tandoori Tofu Rice Bowls
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5 from 4 votes

Tandoori Tofu Rice Bowls with Creamy Cilantro Lime Sauce

A flavorful tandoori tofu rice bowl topped with creamy cilantro yogurt sauce and tangy pickled red onions.
Course Main Course
Cuisine Indian
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6
Calories 340kcal

Ingredients

  • 2 tbsp olive oil
  • 1 16-oz package super-firm tofu grated
  • 6 tbsp tandoori marinade I used Gymkhana Classic Tandoori
  • 1 medium red bell pepper chopped (about 1 cup)
  • 1/2 medium red onion chopped (about 1 1/2 cups)
  • 1/2 cup corn thawed if frozen
  • 1/4 cup cilantro chopped
  • 1 tbsp garam masala
  • 1/2 tsp garlic powder
  • 1/2 tsp red chili powder adjust to taste
  • 1/4 tsp turmeric
  • salt to taste

For the bowls

  • 1 cup uncooked basmati rice
  • 2 cups water
  • 1/2 medium red onion sliced
  • 1/2-1 cup white vinegar

For the sauce

  • 1 cup plain Greek yogurt
  • 1 cup cilantro packed
  • 3 cloves garlic
  • 1/2 lime juiced
  • 1/2 tbsp cumin
  • salt to taste
  • 2-4 tbsp water adjust based on desired consistency

Instructions

  • Add thinly sliced red onion to a jar, cover completely with white vinegar, and let sit for at least 20-30 minutes until lightly pickled.
  • Rinse the rice, then cook according to package instructions until tender (about 15-20 minutes). Fluff with a fork and set aside.
  • While the rice is cooking, grate the tofu using a box grater. Add it to a large bowl with the tandoori marinade and mix well to coat. Let marinate for at least 30 minutes.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the red onion and cook for 2-3 minutes until softened. Add the garlic and cook for another 30-60 seconds, until fragrant.
  • Add the red bell pepper and cook for 2-3 minutes, until slightly tender.
  • Add the marinated tofu to the skillet, stirring to combine. Sprinkle in the garam masala, garlic powder, red chili powder, turmeric, and salt. Mix well.
  • Cook for 3-5 minutes, stirring occasionally, until the tofu is heated through and lightly browned.
  • Stir in the corn and cook for another 2-3 minutes. Remove from heat and fold in the chopped cilantro.
  • To make the sauce, add all ingredients to a blender, adding water as needed to reach desired consistency. Blend until smooth, then taste and adjust seasoning.
  • Assemble bowls by layering rice, tandoori tofu, cilantro sauce, and pickled onions.

Nutrition

Calories: 340kcal | Carbohydrates: 35g | Protein: 19g | Fat: 14g | Sodium: 150mg | Fiber: 2g