Tandoori Tofu with Mint Chutney and Yellow Rice
Tandoori Tofu with Mint Chutney and Yellow Rice
Ingredients
For the Tandoori Tofu
- 14 ounces extra-firm tofu, pressed and torn into chunky pieces
- 1/2 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika, or chili powder
- 1/2 teaspoon salt
- 2 cloves fresh garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemon juice
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1 red chilies, sliced, or more to taste
- 2 tablespoons lemon juice
- 1/4 cup plain yogurt, or sour cream
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Yellow Rice
- 1 tablespoon vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 clove fresh garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 cup basmati rice, rinsed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 3/4 cups water
For Serving
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 red chilies, sliced, optional
- 2 lime wedges
- 4 naan bread, warmed, optional
Instructions
- 1
Prepare the Tandoori Tofu: In a large bowl, combine the plain yogurt, turmeric powder, cumin powder, coriander powder, paprika (or chili powder), salt, grated fresh garlic, grated fresh ginger, and lemon juice. Mix well to form a thick marinade.
⏱️ 5 min
- 2
Add the pressed and torn tofu pieces to the marinade. Gently toss until all the tofu is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
While the tofu marinates, prepare the Mint Chutney: In a blender or food processor, combine the fresh mint leaves, sliced red chilies, lemon juice, plain yogurt (or sour cream), olive oil, and salt. Blend until smooth and vibrant green. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min
- 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 5
Spread the marinated tofu in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the tofu is smoky, crispy on the edges, and cooked through.
⏱️ 30 min•🌡️ 400
- 6
While the tofu roasts, prepare the Yellow Rice: In a medium saucepan with a tight-fitting lid, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to splutter, about 30 seconds to 1 minute.
⏱️ 3 min
- 7
Stir in the grated garlic and ginger and sauté for another 30 seconds until fragrant.
⏱️ 1 min
- 8
Add the rinsed basmati rice, turmeric powder, and salt to the saucepan. Stir well to coat the rice with the spices. Pour in the water and bring to a boil.
⏱️ 3 min
- 9
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during cooking. Once cooked, remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min
- 10
To serve, divide the yellow rice among four plates. Top with a generous portion of the Tandoori Tofu. Drizzle with the fresh Mint Chutney. Garnish with thinly sliced red onion, fresh cilantro, and optional sliced red chilies. Serve with lime wedges and warm naan bread, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tandoori Tofu with Mint Chutney and Yellow Rice
Ingredients
For the Tandoori Tofu
- 14 ounces extra-firm tofu, pressed and torn into chunky pieces
- 1/2 cup plain yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika, or chili powder
- 1/2 teaspoon salt
- 2 cloves fresh garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemon juice
For the Mint Chutney
- 1 cup fresh mint leaves, packed
- 1 red chilies, sliced, or more to taste
- 2 tablespoons lemon juice
- 1/4 cup plain yogurt, or sour cream
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Yellow Rice
- 1 tablespoon vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 clove fresh garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 cup basmati rice, rinsed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1 3/4 cups water
For Serving
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 red chilies, sliced, optional
- 2 lime wedges
- 4 naan bread, warmed, optional
Instructions
- 1
Prepare the Tandoori Tofu: In a large bowl, combine the plain yogurt, turmeric powder, cumin powder, coriander powder, paprika (or chili powder), salt, grated fresh garlic, grated fresh ginger, and lemon juice. Mix well to form a thick marinade.
⏱️ 5 min - 2
Add the pressed and torn tofu pieces to the marinade. Gently toss until all the tofu is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
While the tofu marinates, prepare the Mint Chutney: In a blender or food processor, combine the fresh mint leaves, sliced red chilies, lemon juice, plain yogurt (or sour cream), olive oil, and salt. Blend until smooth and vibrant green. Taste and adjust seasoning if needed. Set aside.
⏱️ 10 min - 4
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 5
Spread the marinated tofu in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the tofu is smoky, crispy on the edges, and cooked through.
⏱️ 30 min•🌡️ 400 - 6
While the tofu roasts, prepare the Yellow Rice: In a medium saucepan with a tight-fitting lid, heat the vegetable oil over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to splutter, about 30 seconds to 1 minute.
⏱️ 3 min - 7
Stir in the grated garlic and ginger and sauté for another 30 seconds until fragrant.
⏱️ 1 min - 8
Add the rinsed basmati rice, turmeric powder, and salt to the saucepan. Stir well to coat the rice with the spices. Pour in the water and bring to a boil.
⏱️ 3 min - 9
Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the water has been absorbed and the rice is tender. Do not lift the lid during cooking. Once cooked, remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 20 min - 10
To serve, divide the yellow rice among four plates. Top with a generous portion of the Tandoori Tofu. Drizzle with the fresh Mint Chutney. Garnish with thinly sliced red onion, fresh cilantro, and optional sliced red chilies. Serve with lime wedges and warm naan bread, if desired.
⏱️ 5 min