Indian Tofu Recipe

Name: Indian Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1 cup basmati rice; 6 to 8 ounces extra-firm tofu, drained and pressed; 1/2 cup dry red wine; 1 serrano chile, stemmed, seeded, and chopped; 1/2 teaspoon garam masala; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cumin; 1/8 teaspoon sea salt; 1/4 medium onion, chopped; One 15-ounce can lentils, drained and rinsed; 1 large Anaheim green chile, roasted, stemmed, seeded, peeled, and chopped (see headnote); 2 cups bite-size cauliflower florets; 1/2 medium zucchini, quartered lengthwise and thickly sliced (about 2 cups); 2 or 3 medium tomatoes, diced, or one 14-ounce can, drained and chopped

Servings: persons

Olive oil spray
1 cup basmati rice
6 to 8 ounces extra-firm tofu, drained and pressed
1/2 cup dry red wine
1 serrano chile, stemmed, seeded, and chopped
1/2 teaspoon garam masala
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/8 teaspoon sea salt
1/4 medium onion, chopped
One 15-ounce can lentils, drained and rinsed
1 large Anaheim green chile, roasted, stemmed, seeded, peeled, and chopped (see headnote)
2 cups bite-size cauliflower florets
1/2 medium zucchini, quartered lengthwise and thickly sliced (about 2 cups)
2 or 3 medium tomatoes, diced, or one 14-ounce can, drained and chopped

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3
Rinse the rice in a strainer under cold water until the water runs clear.
4
Pour the rice into the pot.
5
Add 1 cup plus 1 tablespoon water (or vegetable broth) and stir to coat the grains and spread them in an even layer.
6
Squeeze the tofu as dry as possible and cut into 1-inch cubes.
7
Place in a medium bowl.
8
In a measuring cup, mix the wine with the serrano chile, garam masala, turmeric, cumin, and salt.
9
Drizzle over the tofu while stirring the cubes.
10
Scatter the onion in the pot.
11
Add the lentils and spread in an even layer.
12
Blanket with the roasted chile.
13
Arrange the tofu in a layer in the pot.
14
Top with layers of the cauliflower, zucchini, and tomatoes.
15
Cover and bake for about 30 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
16
Serve immediately.
17
Calories: 610
18
Protein: 25g
19
Carbohydrates: 107g
20
Fat: 4g
21
Cholesterol: 0
22
Sodium: 968mg
23
Fiber: 12g

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Olive oil spray, 1 cup basmati rice, 6 to 8 ounces extra-firm tofu, drained and pressed, 1/2 cup dry red wine, and more.

Yes, Indian Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Indian Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions