Indian Tofu Rice Bowl
A bold, flavor-packed bowl that proves plant-based eating is anything but boring — and yes, it's Coach Mendy approved! 🌿✨
Marinated overnight tofu, golden-seared to perfection, sitting on a bed of spiced cauliflower rice and draped in a rich masala sauce.
This is exactly the kind of delicious, nourishing meal that fuels your Anew Direction journey. Your taste buds are about to travel!
INGREDIENTS
15 ounces extra firm tofu, pressed to remove moisture
4 pieces cloves garlic, minced
1 teaspoons turmeric
1 pieces fresh ginger, grated
1.5 teaspoons garam masala
1 teaspoons cumin
1 teaspoons Kashmiri red chili powder
1 teaspoons cumin seeds (marinade)
1 tablespoons coconut oil (marinade)
1 tablespoons lemon juice
1 pieces red onion, chopped
1 cups tomato puree
0.5 cups coconut milk
10 ounces cauliflower rice
1 teaspoons cumin seeds (cauliflower rice)
1 tablespoons coconut oil (cauliflower rice)
1 pinch sea salt
1 pinch black pepper
STEPS
Press & Marinate the Tofu (the night before): This step is the secret weapon of the whole dish — don't skip it! Press your 15 ounces extra firm tofu, pressed to remove moisture for at least 20 minutes to squeeze out as much moisture as possible. This is what gives the tofu that satisfying, meaty texture everyone loves. Once pressed, cut it into bite-size cubes.
Now comes the fun part — the flavor bath! In a lidded bowl, mix together 4 pieces cloves garlic, minced, 1 teaspoons turmeric, 1 inch of 1 pieces fresh ginger, grated, 1.5 teaspoons garam masala, 1 teaspoons cumin, 1 teaspoons Kashmiri red chili powder, 1 teaspoons cumin seeds (marinade), 1 tablespoons coconut oil (marinade), and 1 tablespoons lemon juice. Toss the tofu in, seal it up, and let it marinate overnight in the fridge. While you sleep, the magic happens!
Build the Masala Sauce: When you're ready to cook, it's time to build that gorgeous sauce. In a saucepan, combine 1 pieces red onion, chopped, 1 cups tomato puree, and 0.5 cups coconut milk. Add in any remaining marinade spices — waste nothing, flavor everything! Turn the heat to low-medium and bring it to a gentle boil. The moment it starts bubbling, reduce the heat and let it simmer for 3-4 minutes until it thickens into a rich, fragrant sauce. Turn off the heat and let it rest. It's basically doing yoga right now.
🔥 Sear the Tofu to Golden Perfection: Heat a skillet over medium-high heat — we want it HOT! Add your marinated tofu cubes and sear until each side is beautifully golden brown. This is where all that overnight marinating pays off. You'll start to smell those spices toasting and honestly, your kitchen is about to smell incredible.
Whip Up the Cauliflower Rice: In a separate skillet, heat 1 tablespoons coconut oil (cauliflower rice) over medium heat. Add 1 teaspoons cumin seeds (cauliflower rice) and wait for the seeds to start to splutter — that little pop is your cue! Add the 10 ounces cauliflower rice and sauté for about 10 minutes, stirring occasionally. Season with 1 pinch sea salt and 1 pinch black pepper to taste. It's light, it's fluffy, and it's the perfect base for everything going on top.
Assemble Your Bowl & Make It Beautiful: Here comes the best part — bowl assembly! Start with a generous base of cauliflower rice, then pile on your golden seared tofu. Pour that gorgeous masala sauce right over the top and watch it settle into every nook and cranny. Finish with a handful of fresh cilantro or a squeeze of fresh lime for brightness. Want some crunch? Sprinkle a tablespoon of pumpkin seeds on top and enjoy every single bite of this delicious Indian Rice Bowl! 🌿🍋
NOTES
⏰ Plan ahead! The overnight marinade is totally worth it — the longer the tofu soaks, the deeper the flavor.
🌶️ Spice level: Kashmiri red chili powder gives beautiful color with mild heat. Add more if you like it fiery!
💡 Pro tip: Don't rush the tofu press — the drier it is, the better it sears.