Tandoori Tofu Rice Bowl

Recipe:

Tandoori marinated tofu, kachumber salad, green raita & warming rice

PLANT-BASED | GLUTEN FREE

Total time: 50mins
Serves: 2

Vibrant, warming, and full of bold flavors, this plant-based Tandoori Tofu Rice Bowl is everything you need in a comforting, wholesome dish. We’ve paired smoky marinated tofu with fragrant turmeric-spiced rice, scattered with sweet sultanas and roasted cashews for a satisfying crunch. The fresh Kachumber salad adds a zesty kick, and the cooling green raita ties everything together perfectly. It’s gluten-free, packed with plant power, and comes together in under an hour – ideal for a nourishing lunch or easy dinner.

---

INGREDIENTS

Tandoori Tofu:

• 1/2 block extra firm tofu

• 1/2 cup plant-based yoghurt

  1/2 jar tandoori marinade (we use the one by Gymkhana)

• 2 tbsp olive oil

• 1 tsp lemon juice

Rice:

• 1 cup long grain rice

• 2 cups water

• 2 onions

• 2 tbsp sunflower oil

• 1/2 tsp turmeric

  1/2 tsp cinnamon

• 1/2 tsp cardamom

• 1 tsp cumin

• Large handful of sultanas 

• Large handful roasted cashews

Kachumber salad:

• 1 large tomato, finely chopped

• 1 small red onion, finely chopped

  1/4 cucumber, finely chopped

• 1/2 lemon, juiced

• 10g fresh coriander, finely chopped 

Green raita dressing:

• 200g (1 cup) plant-based yoghurt, whisked

• 1 large bunch of fresh chopped coriander

• 1 bunch of mint leaves (small or large bunch depending on your preference)

• 2 cloves garlic

• 2 fresh green chillies - chopped

• Juice of one lime

• Salt to taste

METHOD

Pre-prep the tofu:

1. Press and cube the tofu

2. Mix up all of the marinade ingredients (tandoori marinade, yoghurt, olive oil and lemon juice)

3. Marinate the tofu cubes in the mix for at least 2 hours, or if you have time overnight is best

Rice:

1. Start by frying the onions in sunflower oil over a medium heat for 10-12 minutes, until they turn golden and caramelised – this adds a deep, sweet flavour to your rice

2. Meanwhile, bring a large pan of salted water to the boil (you want it to be bubbling away furiously!). Add the turmeric and cinnamon stick, then pour in the rice. Stir once and bring it back to a gentle boil. Lower the heat slightly and let it simmer, uncovered, for 10 minutes – resist the urge to stir, this helps keep the rice nice and fluffy

3. Check the rice by scooping out a few grains – you’re looking for tender rice with a slight bite. If it’s still too firm, give it another minute or two. Once it’s done, drain through a sieve and give it a quick rinse with hot water to remove any excess starch

4. Stir the crushed cardamom seeds and cumin into the onions, and fry for just a minute to release the fragrance

5. Finally, fold in a generous handful of sultanas and roasted cashews, then toss everything together with the hot rice

Tofu:

1. Cook your marinated Tandoori tofu in the oven for around 30 mins, until it is nice and crispy

Green raita:

1. Add all of the ingredients (aside from the yoghurt) into a blender, with a little water to blend into a paste

2. Scoop your yoghurt into a bowl and whisk in the green paste until it forms a creamy dressing

Kachumber salad:

1. Finley chop up all of the salad ingredients and mix these together with the lemon juice

Serving:

1. Dish up the rice, tandoori tofu and kachumber salad into a bowl and drizzle over lots of green raita dressing