This recipe is the ultimate plant-based tandoori masala. Sweet potato and tofu are combined with aromatic ginger, garlic, and chili in a creamy, spiced yogurt sauce that is punctuated with a squeeze of lime juice. Then, it's baked until fragrant and crisp and served with cardamom-scented basmati rice.

Tandoori Sweet Potato and Tofu Masala [Vegan, Gluten-Free]

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  • 10.5 ounces tofu
  • 1/2 sweet potato
  • Juice of 1 small lime
  • 5 tablespoons soy yogurt
  • 2 tablespoons tandoori masala spice mixture
  • 3 garlic cloves
  • 1 thumb-sized piece of ginger
  • 1 tablespoon chili powder or chili flakes
  • 1 tablespoon ground cumin seeds
  • 1 tablespoon ground coriander seeds
  • Salt and pepper to taste
  • 1 1/4 cups smoked basmati rice
  • 4 cardamom pods


  1. Prepare rice according to the instructions on the package. Add the cardamom pods to cook together with the rice — it creates an aromatic flavor.
  2. Preheat oven to 355°F.
  3. Chop tofu in small cubes. Chop sweet potato in small cubes, about half the size of the tofu cubes.
  4. Chop garlic and ginger as finely as possible. Squeeze the lime.
  5. Combine sweet potato cubes, tofu cubes, soy yogurt, spices, and lime juice in a baking tin. Stir until everything is well combined.
  6. Bake with closed lid for 20 minutes or until the sweet potato is soft. Serve with rice, lettuce, extra soy yogurt, and fresh coriander.


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