Tandoori Turmeric Tofu Bowls

Say hello to your new Christmas tradition.

Or let us be real: this bowl can be an ANYTIME tradition. It is getting to be that time of the year where all I want are foods containing as many warming spices as possible. Do you know what I am talking about? We’re talking about punching up everything we know and love with turmeric, cardamon, cumin, cinnamon, and curry powder.Just trying to warm ourselves here inside and out.

It’s not even winter and I am already an ice cube.

Speaking of winter, have y’all hear about how this winter is supposed to be the worst winter of all time? I mean, first of all, I know I should not be too worried (weather men were the original promoters of dramatized reactions.) But you guys, I am totally superstitious. I do not know who decides it will be the worst winter in the farmer’s almanac, (a farmer? I have no idea) but I am giving him serious stink eye.

He’s on the list.

I say all of this because I am horrible with cold. Just last week, I was walking home from work and I tried to grab my keys out of my purse. Guys, I could NOT feel my fingers. It was a challenge just to pick up the key out of my purse. And then came unlocking the actual door. I could not turn the key in the knob to open the door. I had to use my shoulder as a leaver to turn the key, which was a shoulder workout in and of itself.

I am impressed with my own flexibility.

So when it is miserably cold out that you can’t feel your own hands, might I suggest this? Actually, first, warm up your hands with some hot cocoa or something. Then do this.

Y’all know I have a thing for bowls. Seriously, who needs plates?? In my kitchen, I have 23 different bowls (yes I counted and yes, this does not include bowls strictly for “cooking”). So especially in winter, there is nothing better than curling up with the ones you love and a big bowl of whatever you feel like going on right here. I have a thing for Indian food, so this tofu marinated in a tandoori yogurt is the PERFECT thing to warm you up. Add some greens, some grains (and might I suggest some wine) and BOOM: dinner is made for the shade.

Of course, you have to have a sauce, so you might as well whip up this turmeric tahini sauce. It. Is. Incredible. Seriously. It definitely is a little random, but nothing rounds out flavor more than a garlic-y seame-y delight! Plus y’all know how much I love toppings, so feel free to TOP THIS UP! Pickled red onion, roasted cashews, and, yes, there is seaweed salad in this picture. What can I say, I’m a freak

This is definitely a thing you can meal prep too! Make the tofu, grains, and Brussels on Sunday. Then, sit back, relax and enjoy throughout the week. You can totally do this!

Tandoori Turmeric Tofu Bowls
Save RecipeSave Recipe


  • 1/4 cup whole milk yogurt
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 lime, juiced
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh cilantro
  • 1 14-ounce block tofu, drained, pressed, and cut into slabs
  • Lime Tahini Sauce
  • 1/4 cup tahini
  • 1 lime, juiced
  • 1/2 tablespoon miso paste
  • 1 clove garlic, grated or finely minced
  • pinch of red pepper flake
  • 1/4 teaspoon salt
  • ground pepper, to taste
  • 1-2 tablespoons water
  • top that sucker:
  • 1 pound Brussels sprouts, washed, trimmed, and cut in half
  • 1.5 tablespoons olive oil
  • salt + pepper
  • 2 cups cooked grains (I used wild rice)
  • mixed greens


Make the Tofu

In a wide bottom bowl or Tupperware, whisk together the marinade ingredients until combined. Place the pressed tofu slabs in the dish, making sure they are covered in the marinade. Cover and refrigerate for a minimum of 30 minutes or a maximum of 24 hours.

Once marinated sufficiently, preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Transfer tofu slabs to the baking sheet, shaking gently to allow any excess marinate to drip off. Bake for about 8-10 minutes, and flip slabs on the other side. Bake for another 8-10 minutes, or until the tofu is golden brown

Make the Brussels Sprouts:

While the tofu is roasting, toss Brussels sprouts with olive oil, salt, and pepper. Place Brussels on a baking sheet lined with parchment paper and cook with the tofu for 25-30 minutes, tossing once, until they are nicely charred. Set aside

Make the tahini sauce

In a small bowl, whisk together the ingredients for the sauce, adding the water as needed to thin it out. Season with salt + pepper, to taste and set aside.

top that sucker:

To serve, place warmed cooked grains in the bowl. Then, place greens next to them. Add baked tofu and Brussels sprouts. Drizzle with tahini sauce. EAT



446 cal


19 g


61 g


12 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Get down and cosy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: