tandoori tofu

This Tandoori Tofu Coconut Rice Bowl is inspired by bold Malaysian flavors and makes a delicious plant-based dinner or lunch. These bowls include Tandoori tofu, Sambal Brussels sprouts, and creamy coconut rice.

Tandoori Tofu Coconut Rice Bowls

15 Ounce Pack Firm Tofu, Pressed and Cubed

Smoked Paprika

salt

cumin

coriander

Turmeric Powder

Tablespoons extra-virgin olive oil

Tablespoon Minced Garlic

Lime

Ripe Red Jalapeno,

Small Shallot

Tablespoons Apple Cider Vinegar

Tablespoons Maple Syrup

Tablespoons Tamari

Cups Brussels sprouts,

Ounces Coconut Milk

Basmati Rice

Ginger powder

Start by preparing the rice and letting it cook while you prepare the other ingredients. In a rice cooker or in a pot on the stove combine 1 cup of rice with 16 Ounces of Coconut milk and 1 teaspoon ginger powder. Cook until done.

For the Sambal sauce: add the Jalapeño, shallot, apple cider vinegar, maple syrup and Tamari to a blender or food processor and blend until smooth. Put aside

Add the Smoked Paprika, salt, cumin, coriander, Turmeric Powder, 2 Tablespoons of extra-virgin olive oil, Minced Garlic and Lime Juice to a small bowl and whisk to combine. 

Heat olive oil in a skillet over medium-high heat. Add cubed tofu and brown evenly on all sides.

Lower the heat. Pour the mixture of olive oil and spices over the tofu and mix until evenly coated. Remove from heat.

In a mixing bowl toss hot, steamed Brussels sprouts with the sambal sauce you set aside in step 2.

To build a bowl: Add a serving each of the tandoori tofu, the coconut rice, and the sambal Brussels sprouts to a bowl and enjoy!

This was delicious with all the layers of flavor. My husband said it needs to be in the rotation.

Baked Tandoori Chicken (or Tofu) with "clean out your fridge" veggies.  Serve over basmati rice, with Cucumber Raita and Indian Naan Bread. Updated 7/2020

Baked Tandoori Chicken and Veggies (or Tandoori Tofu) 

plain yogurt whole milk yogurt

olive oil

lime juice

garlic

ginger,

garam masala

paprika (not smoked)

turmeric powder

cayenne

teaspoons kosher salt

pepper

——

chicken thighs (boneless, skinless) OR tofu “filets” about 1 inch thick

Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.

Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the 1/4 cup  for basting. Set chicken/ tofu aside.

Cut veggies to roughly ½ inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.

Place marinated chicken/tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.

Bake 25 minutes in the middle of the oven.

Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 -12 more minutes or until chicken is done and veggies are tender.

Delicious! This turned out fabulous. Have made it twice. We cut the salt in half, other than that, made as is. Wonderful recipe!

The photos on this site are gorgeous. I love sheet pan recipes as usually they are easy and one can clean the kitchen while your meal is cooking.  The first time I make a recipe I follow it to the letter. I made the chicken as well as the tofu.  The roasted vegetables were good, however, marinade on the chicken and tofu was not good at all.  I have now tried 2 recipes from this site and have not liked either.  There is one site that every recipe I have tried has been great.  I guess I shouldn't deviate. Again, you photos are beautiful.

Just made this and it was so good! Whole family raved.

My husband made this with both chicken and tofu and a variety of veggies- absolutely delicious.

I made this today. I was curious about the marinade and tasted before applying to the chicken. It seemed to me a little bit strong and salty so in a moment of panic I added more lemon and more yogurt. The chicken turned out delicious and I’m sure if I had left the marinade alone it would have been even better. The vegetables (sweet potatoes, red onion, carrots and red pepper) complimented the chicken nicely and the raita made the dinner superb. Everybody loved it - thanks for such a great recipe!

I am a Meal Prep Chef and come to your site weekly. Thank you so much for having unique, healthy recipes. Every single one has always been a hit!

Wow, absolutely delicious. I used bone in chicken thighs that still had the skin on it because the store was out of boneless/skinless. I seared the skin to give it a nice crisp before marinating and putting in the oven with the veggies. It turned out SO GOOD. The marinade does taste pretty salty before it goes in the oven, but it all balances out after it cooks. 10/10 Sylvia! Can't wait to try it with different veggies.

Such a great recipe. Made it two nights in a row!
Love all the other recipes on this blog, can't wait to try more of them.

This recipe was a huge hit with my family. I left the marinaded chicken in the refrigerator for a few hours before baking. I used onions carrots, and broccoli because that is what I had at home. So delicious!

This recipe was the first I tried from your site, and it makes an almost weekly appearance at our house now. It is so filling, and basically my perfect comfort food! I always make it with red onion, garnet yams, and cauliflower, and serve it with naan. Thank you for such a great recipe!

Followed the recipe exactly and it was awesome. I looooove this marinade. I didn’t have to adjust a single thing. It was perfect! Made it with chicken breast and tofu. I basted the chicken/tofu at 15 and it was perfect to temp 10 mins later. Used cauliflower, onion, pepper and mushrooms since that’s what I had on hand. Served with naan and the mint cilantro chutney. Big hit! Thank you for this!

This was amazing! Such flavors! I used butternut squash, cauliflower, and red pepper. I also made the mint cilantro chutney which is divine.

Baked tandoori-style tofu in a rich, creamy masala curry sauce, this quick version Tofu Tikka Masala is made with easy ingredients and has authentic flavor!

Tofu Tikka Masala

blocks extra firm tofu

2% plain Greek yogurt*

ginger

garlic (about 3 cloves)

garam masala**

water

coconut oil (or canola oil)

cauliflower

onion

black pepper

tomato paste

turmeric

cayenne pepper

tomatoes

vegetable broth or chicken broth

peas (10 ounces)

cilantro (roughly chopped)

For serving: (Homemade Naan or prepared brown rice)

Prepare the tofu: Wrap 1 block of tofu in several layers of paper towels or a clean kitchen towel and gently press out as much water as possible. Change the towels and press again. Do not squeeze so hard that the tofu breaks apart or loses its shape, but do try to press out a good amount of the water. Repeat with the second block. Cut into 1 to 1 1/2-inch pieces. In a large bowl, stir together the yogurt, ginger, garlic, coriander, garam masala, cumin, salt, and water. Add the tofu pieces and stir gently until they are evenly coated. Let marinate at room temperature for 30 minutes or refrigerate for longer (up to overnight).

When ready to bake, place the racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with parchment paper and lightly coat the paper with nonstick spray. Arrange the tofu pieces on the baking sheets in a single layer so that they are not touching one another (discard any extra marinade). Bake in the upper and lower thirds for 15 minutes, then remove the pans from the oven, flip the pieces over and return the pans to the oven, switching their positions on the upper and lower racks. Bake for 15 additional minutes, until tofu is deeply golden (see blog photos above). Set aside.

While the tofu bakes, prepare the masala (sauce): Heat the coconut oil over medium low in a Dutch oven or similar sturdy, deep pot. Once hot, add the cauliflower, onion, ginger, garlic, salt, and black pepper. Cook, stirring occasionally, for 1 minute, then increase the heat to medium and continue cooking until the vegetables are tender and the onion is translucent, about 10 minutes. Do not let the onion brown—if it starts to turn brown, reduce the heat and continue cooking until soft. Add the tomato paste, garam masala, turmeric, and cayenne. Cook and stir constantly for 30 seconds, until very fragrant.

Stir in the crushed tomatoes and broth. Bring to a boil. Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon or rubber spatula to prevent the sauce from sticking, until it is thickened slightly, about 15 minutes.

Remove the pan from the heat and let cool for 1 minute. Stir in the peas, then the 1/2 cup yogurt. Stir in the cooked tofu to warm through. Taste and add additional salt and pepper as desired. Sprinkle with cilantro and serve warm with naan bread or brown rice.

Top 3 tandoori tofu recipes from across the web

The most viewed tandoori tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Tandoori Tofu Coconut Rice Bowls

Baked Tandoori Chicken and Veggies ...

Tofu Tikka Masala

Top 3 tandoori tofu recipes from across the web

The most viewed tandoori tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tandoori Tofu Coconut Rice Bowls

Baked Tandoori Chicken and Veggies ...

Tofu Tikka Masala

The most viewed tandoori tofu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine