Indian-Spiced Tofu
with Cilantro Chutney & Cumin Rice
Let’s hear it for sheet-pan dinners that deliver big flavor with minimal effort. This twist on your favorite tikka masala stars protein-packed, spice-marinated tofu, a punchy cilantro chutney, and fluffy cumin-scented rice. Bold, balanced, and weeknight-ready.
Nutrition (per serving)
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INGREDIENTS
- 1/2 tsp whole cumin seed
- 3/4 cup white basmati rice
- 1/4 cup cilantro chutney
- 4 oz cashew milk yogurt (divided)
- 3 garlic cloves, peeled and minced
- 0.5 oz ginger, peeled, half minced and half reserved for your own use
- 1/2 tbsp garam masala
- 1/2 tsp Kashmiri chile powder
- 1 lemon, half juiced and half cut into wedges
- 10 oz organic extra firm 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
- 1 tbsp vegetable oil
- 1 tsp Salt
- 1 tsp Pepper
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.
Meanwhile, whisk together cilantro chutney and just half the yogurt in small bowl and set aside.
Stir together garlic, ginger, just ½ tbsp garam masala, just ½ tsp chile powder, lemon juice, remaining yogurt, 1 tbsp vegetable oil, ½ tsp salt, and a pinch of pepper in medium bowl. Add tofu, onion, and peppers and toss to coat. Transfer sauced tofu to foil-lined baking sheet and roast until edges of tofu are crispy and browned, 18 to 20 minutes.
Divide rice between 2 serving plates and top with tofu, cilantro chutney yogurt, and 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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