Indian-Spiced Tofu
cilantro chutney, cumin rice
Bold, aromatic, and protein-packed. Tofu is seasoned with a warm blend of Indian spices and tossed with vibrant, mini sweet peppers. Served over a bed of fluffy basmati rice and drizzled with a bright, herby cilantro chutney, this bowl is a perfect balance of savory heat and cool, fresh flavor.
Nutrition (per serving)
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INGREDIENTS
- 1 tbsp whole cumin seed
- 3/4 cup white basmati rice
- 10 oz extra firm non-GMO tofu, patted dry and cut into 1/2-inch cubes
- 1 red onion, peeled and cut into wedges
- 2 mini sweet peppers, trimmed, deseeded and roughly chopped
- 3 garlic cloves, peeled and minced
- 1 oz ginger, peeled, half minced and half reserved for your own use
- 1 tbsp garam masala
- 1 lemon, half juiced and half cut into wedges
- 1/4 cup cilantro chutney
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Toast just ½ tsp cumin seeds in small saucepan over medium heat until fragrant, 1 to 2 minutes. Add rice, 1¼ cups water, and a pinch of salt and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 15 to 18 minutes. Season to taste with salt and pepper.
Combine 2 tsp olive oil, tofu, onion, peppers, garlic, ginger, just ½ tbsp garam masala, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until tofu, is crisp and starting to brown, and veggies are crisp tender, 15 to 18 minutes. Remove from oven, add lemon juice and stir to coat.
Divide rice between serving plates and top with tofu and veggies. Drizzle with cilantro chutney and serve with lemon wedges. Enjoy!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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