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Karahi Tofu Bowl with Sauteed Garlicky Spinach and Quinoa-Cumin Pilaf. #vegan #glutenfree #giveaway
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5 from 2 votes

Kadai Tofu Bowl with Garlicky Sauteed Spinach and Quinoa-Cumin Pilaf

A delicious and meaty Kadai Tofu Bowl with Cumin-Quinoa Pilaf and Sauteed Garlicky Spinach. A complete meal in a bowl.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main
Cuisine: Indian, Vegan
Diet: Vegan, Vegetarian
Keyword: Kadai Tofu Bowl
Servings: 6
Calories: 257kcal


For Kadai Tofu

  • 14 oz firm tofu. (Drain out all water and pat dry. Cut into six tiles and place in a baking pan sprayed with oil, then spray on some more oil on top. Bake in a 450-degree oven for 30 minutes or until really chewy. You want very chewy tofu for great texture in this recipe. Once the tofu has cooled, cut into a small dice.)
  • 1 medium red onion (thinly sliced)
  • 2 tomatoes (finely diced)
  • 1 large green bell pepper (finely diced)
  • 6 button mushrooms (or crimini mushrooms, sliced)
  • 1-inch knob ginger (peeled and julienned)
  • 1 tsp paprika
  • ½ tsp turmeric
  • 1 tsp coconut oil
  • ¼ cup cashews soaked for an hour and blended into a paste with ½ cup of water.
  • 2 tbsp mint (chopped)
  • 2 tbsp cilantro (chopped)
  • Dry roast ingredients for Kadai Masala:
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp peppercorns
  • 3 pods green cardamom
  • 1-inch stick cinnamon
  • 2 tbsp kasoori methi (dry fenugreek leaves)
  • 3 dry red chili peppers

For Sauteed Garlicky Spinach:

  • 8 cups baby spinach
  • ½ tsp coconut oil
  • 1 tsp sesame seeds
  • 4 cloves garlic minced
  • Salt to tase

For Quinoa Cumin Pilaf:

  • 1 cup quinoa rinsed under running water
  • 1 tsp cumin seeds
  • ½ tsp coconut oil
  • Salt to taste


Make the Kadai Masala:

  • In a pan, roast all of the dry-roast ingredients until fragrant and the coriander is a couple of shades deeper. Set aside to cool for a few minutes, then grind into a fine powder in a coffee or spice grinder.

Make the Kadai Tofu:

  • Heat the oil in a large pan, like the All-Clad. Add the onions, saute a couple of minutes until it starts to soften, then add the tomatoes, paprika, and turmeric. Cover with a lid and cook until the tomatoes are completely broken down. Stir occasionally during cooking.
  • Add the green peppers and mushrooms, stir, and continue to cook, covered for another five minutes.
  • Add the tofu and the karahi masala, a tablespoon at a time. Add enough masala to your taste, and store the remaining in an airtight jar for another use.
  • Add ½ cup of water, cover the pan, and cook for another 10 minutes, stirring occasionally.
  • Add the cashew paste and salt to taste.
  • Sprinkle the coriander and mint leaves, stir, and turn off the heat.

Make the Pilaf:

  • Heat the oil in a pan.
  • Add the cumin seeds and roast them for a minute.
  • Add he drained quinoa and cook, stirring, until the grains start to look dry and opaque, around 2-3 minutes.
  • Add 2 cups of water and salt to taste. Let the quinoa come to a boil, then cover the pan with a tight-fitting lid and cook over low heat for 15 minutes. After turning off the heat, let the quinoa sand for at least 10 minutes before fluffing with a fork and serving.

Make the Garlicky Sauteed Spinach:

  • Heat the oil in a pan.
  • Add the sesame seeds and stir for a minute.
  • Add the garlic and stir-fry until the garlic is slightly golden.
  • Add the spinach and mix well. Cover and cook for a couple of minutes until the spinach is completely wilted.
  • Add salt to taste.
  • Assemble your bowl by layering the Quinoa-Cumin Pilaf first, then the Karahi Tofu, and finally the Sauteed Spinach.


Calories: 257kcal | Carbohydrates: 32g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Potassium: 723mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4437IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 5mg