Tandoori-Roasted Tofu & Cauliflower
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
Based on 171 reviews
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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