Grilled Korma Tofu Steaks with Lentil & Spinach Rice
This Indian-inspired dish features smoky grilled tofu steaks coated in a rich korma marinade, served with nutritious lentil and spinach rice. It's a wholesome, protein-packed meal with aromatic spices and a creamy texture.
- DIFFICULTY: EASY
- 30 MINS
Ingredients
- 200g firm tofu, sliced into thick steaks
- 2 tablespoons yogurt (or coconut yogurt for vegan)
- 1 tablespoon cashew or almond paste
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon ground coriander
- 1 tablespoon lemon juice
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- Salt to taste
- 1 tablespoon oil for grilling
- 1 cup cauliflower, grated (to resemble rice)
- 1/2 cup cooked lentils (moong dal or masoor dal)
- 1/2 cup spinach, finely chopped
- 1 tablespoon oil or ghee
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Juice of half a lemon
Method
Marinate the Tofu:
- In a bowl, mix yogurt, cashew paste, ginger-garlic paste, garam masala, turmeric, red chili powder, coriander powder, lemon juice, and salt.
- Coat tofu slices evenly with the marinade and let them rest for at least 30 minutes.
Grill the Tofu Steaks:
- Heat oil in a grill pan.
- Cook the marinated tofu steaks on medium heat for 3-4 minutes per side until golden brown with slight charring.
- Sprinkle crushed kasuri methi for extra flavor.
Prepare the Lentil & Spinach Cauliflower Rice:
- Heat oil in a pan and add cumin seeds.
- Add grated cauliflower, turmeric, and salt. Sauté for 2 minutes.
- Stir in cooked lentils and chopped spinach. Cook for another 2-3 minutes.
- Sprinkle garam masala and finish with lemon juice.
Serve & Enjoy:
- Plate the grilled tofu steaks over the cauliflower rice.
- Garnish with fresh coriander leaves and serve hot.
Serving Suggestions
- Pair with mint chutney or a side of cucumber raita.
- Add toasted nuts or seeds for extra crunch.
Pro Tips
- Use extra-firm tofu and press it well before marinating for the best texture.
- You can bake the tofu instead of grilling for a hands-free option.
- Swap lentils with quinoa or chickpeas for variation.
