Golden Glow Tofu Bowl

My Golden Glow Tofu Bowl is overflowing with South Asian-inspired flavours and spices, and packs a ton of delicious plant-based protein in every serving!

Jump to Recipe

Watch how to make my Golden Glow Tofu Bowl on my YouTube channel!

Ingredients & Inspiration

I’m a big fan of bowls. Not, like, literal bowls… (although, I guess I do love a pretty bowl) I’m talking about nourish bowls, buddha bowls, glow bowls, whatever you refer to them as. Basically, big component bowls that have a nice mix of veggies, protein, carbs and usually a sauce to tie it all together.

My Golden Glow Tofu Bowl was created out of a craving for Indian food, and the need to use up the ingredients in my fridge! But truthfully, the recipe is so customizable to what you have in your kitchen and the ingredients you like to cook with. I’m just here to give you the inspiration, friend!

The colours of nearly each cooked component in this meal were all a golden hue from the beautiful spices used, thus the name Golden Glow Tofu Bowl was created (also, the ingredients are so good for you there’s no doubt you’ll be glowing from the inside out after enjoying it!).

Here are all the ingredients for each component in this easy weeknight dish:

How to Make Golden Glow Tofu Bowl

I am OBSESSED with this bowl because it all comes together in under an hour, and will serve and hungry crowd (or stock your fridge with leftovers). My Golden Glow Tofu Bowl is also very meal prep friendly, so feel free to make double batches of any of the components for extra servings!

1. Make the Golden Spiced Lentil-Quinoa: combine the quinoa, lentils, spices and water in a small pot on the stove, cover and bring to a gentle boil. Turn the heat to low and simmer for 22 to 25 minutes until the grains are fluffy and fully absorbed.
2. Prepare the Indian-style Cabbage: Preheat oven to 400°F and lightly oil a large baking sheet. On to the pan add the chopped cabbage, shredded carrots, spices and oil and toss gently to combine. Arrange in an even layer and set aside for a few minutes.
3. Prepare the Curried Tofu & Chickpeas: Grab another large baking sheet and add the cubed tofu, rinsed and drained chickpeas (that have been patted dry), plus soy sauce, nutritional yeast and spices and gently toss to combine. Arrange in an even layer.
4. Place both the trays of cabbage and tofu in the oven; roast the cabbage for 35 to 40 minutes, or until golden brown and reduced by about 40%, and roast the tofu for 40 to 45 minutes until golden brown and lightly crisped on the edges. Make sure to toss both halfway through cooking time to ensure even browning.
5. Prepare the Cilantro Yogurt Sauce: While things are cooking, combine all yogurt sauce ingredients in a small mixing bowl until smooth and uniform. Add a few tbsp of water until desired runny consistency is achieved. Chill in the fridge until the rest of the components have finished cooking.
6. Once everything is done, divide evenly between bowls some of the lentil quinoa, roasted cabbage, curried tofu and chickpeas and a drizzle of the yogurt sauce. Serve hot with a garnish of extra chopped cilantro and enjoy!

Glow, Baby, Glow

The flavours in this Golden Glow Tofu Bowl are out of this world delicious! Warm, fragrant spices that bring just a kiss of heat, crisp tofu and chickpeas and perfectly roasted cabbage that gets a little bit caramelized… swoon. If you want to use a different plant-based protein in lieu of tofu, try a block of tempeh, soy curls or double up on the chickpeas!

If you enjoyed this recipe you might also like my Sesame Ginger Tofu, Cilantro Lime Tofu, or Hawaiian BBQ Tofu!

Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!