Tandoori-Spiced Tofu with Cucumber Raita and Turmeric Rice

Cook basmati rice with 2 cups water, turmeric, and a pinch of salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook until water is absorbed and rice is tender.

While rice cooks, cut tofu into 1-inch cubes. In a bowl, toss tofu with tandoori masala, 1 tbsp olive oil, garlic powder, salt, and black pepper.

Heat remaining olive oil in a large nonstick skillet over medium-high. Add tofu and cook, turning occasionally, until golden and slightly crisp on all sides.

Meanwhile, make the raita: combine Greek yogurt, grated cucumber, lemon juice, and chopped cilantro in a bowl. Stir and season with a pinch of salt.

Fluff turmeric rice with a fork. Serve tofu over rice with a generous dollop of cucumber raita.