Turmeric Ginger Tofu Bowl

Looking for a delicious and nutritious weeknight meal? Look no further with this delicious tofu bowl recipe using our winning spice blend Here Comes the Yum. This turmeric and ginger blend is the perfect match for tofu. The flavors soak in and you are left with a flavorful infusion of spices in this bowl.


Makes 4 servings

For the Tofu

For the Lentils

  • 1 cup
    cooked lentils
  • 2 tbsp
    golden raisins
  • 1 tsp
    sea salt

For the Eggplant

Make the Marinade

  1. In a shallow plate or bowl combine the yogurt, lemon juice, Turmeric Ginger Spice Blend, and sea salt. Mix well and add the tofu. Spoon the mixture all over and place inthe fridge to marinate for 30 minutes or more.

Make the Eggplant

  1. Preheat the oven to 375˚F and prepare a 9x13 baking sheet with parchment paper.
  2. In a large bowl, add the eggplant, garlic, Turmeric Ginger Spice Blend, and sea salt and stir well.
  3. Pour the contents onto the baking sheet. In the same bowl, add the red onion and coat with any remaining oil in the bowl. Add to the baking sheet, keeping it separate from the eggplant.
  4. Bake in the oven for 20 minutes until the vegetables are tender. Meanwhile, make the tofu.

Cook the Tofu

  1. When the tofu has marinated, heat a large skillet with olive oil.
  2. Gently wipe the excess yogurt marinade from each slice of tofu and place it in the hot skillet. For ease, work in two batches of 4 pieces at a time.
  3. Cook 5 minutes on each side, gently turning. Remove from the pan and set aside.

Make the Lentil Salad

  1. In a bowl, add the lentils, raisins, sea salt, and the roasted red onions only. Stir well and set aside,

Build the Bowl

  1. In each bowl: Place a handful of salad greens in the bottom as your base. Spread a ¼ cup of the lentil salad in the middle of the bowl. Add the eggplant on one side and the desired amount of tofu on the other. Sprinkle with the almond slivers and cilantro and serve hot.


  1. Extract the maximum amount of water from the tofu before marinating: Place the block of tofu between two small plates and press together, squeezing out the water. For extra measure, wrap in a paper towel and place in the fridge for up to 24 hours before use.
Samantha Binkley