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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

These Tandoori Tofu Rice Bowls are a flavorful vegetarian meal made with spiced tofu and veggies, and a creamy cilantro lime sauce. They’re easy to customize, meal prep-friendly, and packed with bold Indian-inspired flavor in every bite!
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 535kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 16-ounce package super-firm tofu grated
  • 6 tablespoons tandoori marinade I used Gymkhana Classic Tandoori
  • 1 medium red bell pepper chopped (about 1 cup)
  • ½ large red onion chopped (about 1 cup)
  • 2 cloves garlic minced
  • ½ cup corn thawed if frozen
  • ¼ cup cilantro chopped
  • 1 tablespoon garam masala
  • ½ teaspoon garlic powder
  • ½ teaspoon red chili powder adjust to taste
  • ¼ teaspoon turmeric
  • 1 teaspoon salt

For the bowls

  • 1 cup uncooked basmati rice
  • 2 cups water
  • ½ medium red onion sliced
  • ½-1 cup white vinegar

For the sauce

  • 1 cup plain Greek yogurt
  • 1 cup cilantro packed
  • 3 cloves garlic
  • ½ lime juiced
  • ½ tablespoon cumin
  • ½ tablespoon salt
  • 1-2 tablespoons water adjust based on desired consistency

Instructions

  • Add thinly sliced red onion to a jar and pour in enough white vinegar to cover. 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: 535kcal | Carbohydrates: 62g | Protein: 30g | Fat: 20g | Fiber: 5g