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.
- 2/3 cup uncooked basmati rice
- 1 package extra-firm tofu, pressed and drained (see directions for pressing tofu here or use a tofu press)
- 2 tablespoons Tandoori Masala spice blend, divided
- 1 tablespoon plus 2 teaspoons olive oil
- 1/2 teaspoon salt, divided
- 4 cloves garlic, finely chopped
- 1-inch piece ginger, finely grated (I use a microplane)
- 1 cup tomato sauce
- 1 cup light coconut milk
- 2 cups chopped fresh spinach
- 1/4 cup plain greek yogurt
- 1/3 cup chopped cilantro
- Bring 1 1/3 cups water to a boil in a medium saucepan. Add in rise and return to a boil over medium-high heat. Reduce heat to a low simmer, cover and cook until rice is tender and has absorbed all liquid, about 18 to 20 minutes.
- Toss tofu with 1 tablespoon of the Tandoori spice, 2 teaspoons of oil and 1/4 teaspoon salt until well combined.
- Heat the remaining tablespoon of oil over medium heat and cook tofu until crispy, stirring often, about 5-8 minutes. Remove from pan and set aside.
- Add in the grated ginger and garlic to the saucepan and cook until just fragrant, about 30 seconds.
- Add in the tomato sauce and coconut milk and simmer over medium-low heat until thickened, about 10 minutes.
- Stir in the yogurt, spinach and reserved crispy tofu and cook an additional 3-4 minutes until spinach is wilted. Stir in the cilantro.
- Serve over cooked basmati rice, with extra cilantro for garnish if desired.