Tandoori Spiced Tofu And Quinoa Bowl Recipe

About this recipe

A hearty and flavorful bowl featuring tandoori-spiced tofu, fluffy quinoa, and a refreshing cucumber-mint salad.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Forest Whole Foods Organic White Quinoa
• 380G Fage Fruits Coconut
• 1 Piece Cucumber 1Pc
• 25G Natco Mint
• - Ginger - 100g
• - PLJ Lemon Juice Original Sharp 500ml
• 1 L Olive Oil – Organic
• 450G Onken Natural Set Yogurt
• 50G Black Garlic Cloves, 50G
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - Mccormick Cumin Powder
• 100 G Natco Paprika Powder
• - Jalpur Red Chilli Powder Fine
• 400G Whole Chickpeas In Water

Instructions

1. 1. Press the tofu to remove excess water, then cut into bite-sized cubes.
2. 2. In a bowl, mix coconut yogurt with turmeric, coriander, cumin, paprika, chili powder, grated garlic, ginger, lemon juice, and salt.
3. 3. Marinate the tofu cubes in the yogurt mixture for at least 15 minutes.
4. 4. Rinse quinoa under cold water, then cook it in 300 ml of water until fluffy, about 15 minutes.
5. 5. Heat olive oil in a skillet and pan-fry the marinated tofu until golden and slightly crisp on all sides.
6. 6. Thinly slice the cucumber and chop mint leaves finely.
7. 7. Combine cucumber, mint, a pinch of salt, and a squeeze of lemon juice in a small bowl to make a salad.
8. 8. Once the quinoa is cooked, fluff it with a fork and divide it evenly into two serving bowls.
9. 9. Arrange the pan-fried tofu on top of the quinoa in each bowl.
10. 10. Add the cucumber-mint salad on the side for a refreshing touch.
11. 11. Optionally, garnish with additional mint leaves and a drizzle of olive oil before serving.