Tandoori Tofu & Veggies

* Center Staff Member Original Recipe from Tanya Sanerib: Tanya is a senior attorney with the Center’s Endangered Species Program.



tandoori tofu


For the curry

  • 1/4 cup lime juice
  • 1/4 cup olive or vegetable oil
  • 1 1/2 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoon minced garlic
  • 1 1/2 teaspoon grated fresh ginger root
  • 1 block extra firm tofu or 1 can garbanzo beans
  • 1 head cauliflower
  • 2 potatoes


For the Biryani rice

  • 1/2 teaspoon garam masala (spice blend of cinnamon, cloves, cumin, coriander, etc.)
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/4 cups brown basmati rice
  • 2 1/2 cups water
  • 1 bag frozen peas
  • Toasted almonds or cashews to garnish (optional)



Make the curry:

Pre-heat the oven to 425°F.

Rinse the tofu and cut into approximately 32 cubes. Slice cauliflower into small florets and chop potato into 1/2 inch cubes.

Mix together lime juice, olive oil, paprika, cayenne, salt, turmeric, garlic and ginger to make the marinade. Toss the tofu (or beans), cauliflower and potatoes in the marinade. Ideally these should marinate for 1-2 hours. (If you are short on time you can just proceed to baking without allowing the tofu and vegetables to sit in the marinade. If you want to do this ahead of time, tofu and vegetables can be marinated in the refrigerator up to 24 hours in advance).

Lightly oil a baking sheet. Evenly spread marinated tofu and veggies on sheet and bake for 25-35 minutes, tossing occasionally to ensure even cooking. Tofu is done when it is lightly browned and slightly puffy.

Make the Biryani rice:

Heat the oil in a sauce-pot with a lid. Add garam masala and rice and sauté on high heat until rice is translucent (2-3 minutes). Add the salt and water, cover with the lid and bring to a boil. Once boiling, turn down the heat to simmer for 30 minutes.

Put frozen peas in a colander and rinse with cold water. At minute 25 of the rice cooking, add the peas to the rice and allow to cook for the remaining 5 minutes. Allow the rice to sit for 5 minutes after cooking, then fluff with a fork before serving.

To serve:

Serve the roasted vegetables over the rice. If desired, toast almonds or cashews in a small amount of olive oil with some salt and garam masala. Sprinkle over the vegetables and rice before serving.

Notes: you can add whatever veggies you like to the curry, such as tomatoes, eggplant, bell pepper or onions. Just chop them to a size similar to the potatoes and roast them along with those vegetables in the oven.

This recipe is available as a downloadable PDF here.

Photo courtesy of Tanya Sanerib.