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Tandoori Tofu Rice Bowls
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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.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6

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.

Notes

Nutrition Facts (per serving)- Calories: 336; Fat: 14g; Carbohydrates: 35g; Fiber: 2g; Protein: 19g; Sodium: 150mg