Silken Tofu Chaat Bowl
Silken tofu topped with mint–coriander and date chutneys, yogurt, vegetables and crunchy nuts.
- Prep
- 15 min
- Dates soak
- 10 min*
- Serves
- 1
Ingredients
- 170 g silken tofu block
- ½ medium carrot, thinly sliced (mix of purple and orange if available)
- ½ cup finely chopped tomatoes, cucumber, and red bell pepper
- 2–3 tbsp unsweetened soy yogurt
- 1–2 tbsp pomegranate seeds
- 1–2 tbsp roasted spicy nuts or seeds (almonds, peanuts, or mixed seeds)
- 1 cup fresh coriander (with stems)
- ½ cup fresh mint leaves
- 1 cm piece ginger
- 1 green chilli (adjust to spice preference)
- Juice of ½ lemon
- Sea salt, to taste
- 2–3 tbsp water (just enough to blend)
- 2 soft dates, soaked and blended with 2 tbsp water (for sweet chutney)
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 390 kcal
- Protein
- 19.5 g
- Carbohydrates
- 56.0 g
- Fat
- 13.1 g
- Fibre
- 8.7 g
Method
- 1
Blend coriander, mint, ginger, chilli, lemon juice, salt, and water into a smooth mint–coriander chutney.
- 2
Blend soaked dates with water until smooth to form the sweet chutney.
- 3
Arrange thin carrot slices in a circle on a plate and place the silken tofu block in the center.
- 4
Spoon generous amounts of mint–coriander chutney over the tofu.
- 5
Add soy yogurt and drizzle with the sweet date chutney.
- 6
Top with the chopped tomato–cucumber–bell pepper mix.
- 7
Finish with pomegranate seeds and roasted spicy nuts or seeds for crunch.
This chaat already combines protein, vegetables and contrasting textures. Keep the chutneys fresh and use the date chutney as a flavour accent rather than turning the bowl overly sweet.
Notes
Nutrition basis: 2 Medjool-sized dates ≈48 g; 1½ tbsp peanuts and 2½ tbsp soy yogurt; all chutneys included. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Dates soak 10 min if needed.