Tandoori Tofu & Quinoa Bowl Recipe

About this recipe

A vibrant bowl combining smoky tandoori-marinated tofu with fluffy quinoa, fresh vegetables, and a tangy mint chutney. Perfect for a flavorful and nutrient-packed dinner.

Ingredients

• 500 g Jaggery Powder
• 100 g White Till
• 200 ml Ghee
• 500G Surya Rice Flour
• 200 g Table Salt
• - Fresh Tofu
• 100 g Quinoa
• 250 g Cucumber
• - Baby Tomatoes
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 125 ml Flavoured Yogurt Drink - Mango
• 100 g Garlic
• loose Ginger
• - Tandoori Seasoning 50g
• 250 ml Olive Oil
• 100 g Salt
• 250g Green Chilli

Instructions

1. 1. Cut tofu into bite-sized cubes and pat dry to remove excess moisture.
2. 2. In a bowl, mix yogurt, tandoori spice mix, grated ginger, minced garlic, lemon juice, and olive oil to make a marinade.
3. 3. Coat the tofu cubes evenly with the marinade and let it rest for 15 minutes.
4. 4. Rinse quinoa under cold water and cook it in boiling water until fluffy, about 15 minutes.
5. 5. Finely chop cucumber, tomatoes, mint leaves, and coriander leaves for the fresh salad topping.
6. 6. Heat a non-stick pan and grill marinated tofu cubes until golden brown on all sides.
7. 7. In a blender, combine mint leaves, coriander leaves, green chili, garlic, lemon juice, and a pinch of salt to create a tangy chutney.
8. 8. Assemble the bowl by layering cooked quinoa at the base, grilled tofu on top, and fresh chopped vegetables around the sides.
9. 9. Drizzle the mint chutney over the bowl and garnish with a few extra coriander leaves.