Smoky Tandoori Tofu Quinoa Bowl Recipe

About this recipe

A vibrant bowl featuring smoky tandoori-marinated tofu paired with fluffy quinoa, roasted vegetables, and a zesty mint chutney.

Ingredients

• - Fresh Tofu
• 100 g Quinoa
• 100 g Coriander Leaves
• 45 g Garam Masala
• - Red Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 250 ml Olive Oil
• 100 g Salt
• 1 kg Bell Peppers

Instructions

1. 1. Cut tofu into cubes and marinate with hung curd, garam masala, red chili powder, cumin powder, turmeric, lime juice, and salt for 15 minutes.
2. 2. Rinse quinoa thoroughly under running water and cook in a pot with 300 ml of water until fluffy, about 15 minutes.
3. 3. Chop bell peppers and onions into bite-sized pieces and toss with olive oil, salt, and turmeric powder.
4. 4. Roast the vegetables in a preheated oven at 200°C or pan-fry until tender and slightly charred, about 10 minutes.
5. 5. Heat a grill pan and sear the marinated tofu cubes until golden and smoky on all sides, approximately 5 minutes.
6. 6. Blend mint leaves, coriander leaves, lime juice, a pinch of salt, and a splash of water into a smooth chutney.
7. 7. Assemble the bowl by layering quinoa, roasted vegetables, grilled tofu, and drizzle with mint chutney.
8. 8. Garnish with fresh coriander and a wedge of lime before serving.