Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
If you need a break from stuffing, mashed potato and pumpkin everything, then I’ve got the recipe for you. These tandoori tofu bowls are hearty, spicy and an amazing weeknight dinner meal. Cubes of tandoori tofu are seasoned and sautéed until crispy, then cooked in a fragrant tomato-coconut cream sauce. Enjoy as is or in a bowl with basmati rice and hot buttered garlic naan.
Honestly, Indian food is my spirit animal. Whenever I’m craving something hearty, my mind tends to gravitate towards some type of curry (or pasta.) And, 9 times out of 10, if I get to choose our take-out menu, I’m going with Indian.
This tandoori tofu bowl is packed with flavor but easy enough to put together for a weeknight meal. To make things even simpler, I’m relying on a Tandoori Masala spice blend, but if you don’t have this, you can make your own version (see here) or substitute in garam masala.
Per usual, this is my version of tandoori tofu. Meaning there is no tandoor oven involved or hours spent marinating the tofu. I wanted something easy and quick for nights when I’d prefer to just order take-out.
Thanks Dannon for helping me reimagine yogurt in a new and creative way. Enjoy! xo
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Tandoori Tofu Bowls! Basmati rice topped with tandoori tofu in a spicy tomato-coconut sauce. Vegetarian and gluten-free.