How many calories in Tandoori Tofu Bowl?

One serving typically contains between 380 and 420 calories, depending on the portion of basmati rice used.

Can I make this recipe vegan?

Simply substitute the nonfat Greek yogurt with a plain, unsweetened soy or coconut-based yogurt.

Store the tofu, rice, and salad in separate airtight containers in the refrigerator for up to 3 days.

Home / Recipes / indian_fusion / Tandoori Tofu Bowl

indian_fusionEasyvegetariangluten freenut freehigh protein

RATING

4.3/5(62)

TASTE SCORE

8/10

Tandoori-marinated tofu cubes over basmati rice with cucumber raita and salad.

PREP

15m

COOK

15m

SERVES

1 BOWL

334 cal

SERVINGS

METHOD · 3 STEPS

1
Marinate the tofu cubes
- Whisk together yogurt, ginger garlic paste, turmeric, chili powder, garam masala, salt, and lemon juice.
- Toss the firm tofu cubes gently in the marinade until fully coated.
- Allow the tofu to rest for at least 15 minutes to absorb the spices.
2
Bake the tofu until charred
- Preheat the oven to 220C/425F and line a baking sheet with parchment paper.
- Arrange the marinated tofu in a single layer, leaving space between pieces.
- Bake for 15 minutes until the edges are firm and slightly charred.
TIPUse a wire rack set over the baking sheet to allow hot air to circulate for crispier tofu edges.
3
Assemble the tandoori bowl
- Place a portion of cooked basmati rice in the base of the bowl.
- Top with the warm tandoori tofu cubes.
- Add a side of diced cucumber and tomato salad for freshness.

PRO TIPS

3 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 20 minutes before marinating to ensure it absorbs maximum flavor.
2
Use Kashmiri red chili powder for the signature bright red color without excessive heat.
3
If the tofu isn't charring, switch the oven to the broiler setting for the final 2 minutes of cooking.

RECIPE VARIATIONS