Tandoori Tofu

I’ve been fighting against a food rut lately. Inspiration seems to come in waves but lately I’ve been making the same sorts of dishes that I do every week. Not that there’s anything wrong ‘Pasta Thursdays’ but I knew I needed to spend some time going through Pinterest and my cookbooks to find something.

I ended up finding this recipe for Tandoori Tofu which wasn’t vegan but was simple enough to convert. I was also surprised to discover how delicious coconut yogurt was. Is there anything this food can’t make delicious?

Here’s my version of Tandoori Tofu:

  • Slice a block of firm tofu and grill it (I put mine in the George Foreman Grill) and put aside
  • Make some rice in the rice maker

Then I heated up some canola oil in a pan and added:

  • 2 cloves of garlic
  • Juice of 1/2 a lime

Then because I wanted to add some greens I tossed in some chopped green chard and bok choy.

I then added these spices which I had pre-mixed together:

  •  2 teaspoons paprika
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric

I think it would have been more liquidy if I hadn’t of added the veggies so if you want some more sauce to drizzle in your rice then I would add more oil or maybe some coconut milk.

I added my grilled tofu and served on a bed of rice with lime, green onion, and cilantro. YUMMY!

Tandoori Tofu

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2 Comments Add yours

  1. Laura says:

    I go through months where I make the same thing over and over – this looks like a delicious way to mix things up!

    1. It was pretty easy too, definitely worth throwing into the regular mix.

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