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Tandoori-Roasted Tofu & Cauliflower

by Emily Peck

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Contains Gluten

Contains Tree Nut

Corn Free

Peanut Free

An Indian-inspired dish that lingers in the best way. Tender tofu and fiber-rich cauliflower are coated in a smoky and spiced tandoori marinade, alongside caramelized red onions. A side of lemon-kissed farro adds just enough chew, while cool green chutney—a blend of cilantro, mint, poblano peppers, and a swirl of coconut yogurt—brings everything into balance.

Nutritional facts

Protein

21g

Carbs

42g

Calories

400kcal

Fat

16g

Ingredients

Paprika, Cauliflower, Coconut Yogurt, Italian Parsley, Cayenne Powder, Ginger, Lemon Juice, Coconut Sugar, Tofu, Tandoori Paste, Poblano Peppers , Kosher Salt, Farro, Garlic, Lemon, Cilantro, Tomato Paste, Garam Masala, Cumin, Serrano Peppers, Avocado Oil, Cumin, Mint, Himalayan Pink Salt, Red Onion, Extra Virgin Olive Oil, Turmeric

Contains coconut, wheat, soybeans, celery, mustard.

Reviews

3.8

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 171 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

It was alright, but I had it a few days past the Eat by Date so it wasn’t as good as it could’ve been!

Priya · 07/14/25

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About Emily Peck

Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!

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