Vegan Mexican-Style Rice And Vegetables Recipe

About this recipe

A hearty and flavorful vegan dish featuring spiced rice, sautéed vegetables, and plant-based protein. Perfect for a satisfying dinner solution.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum
• 100 g Garlic - Single Clove
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 200 g Hello Tempayy Simply Natural Tempeh Crumbles
• 349 G Morinaga Silken Tofu
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 250 g Mirchi Powder (Bedagi)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 50 g Black Pepper

Instructions

1. 1. Sprinkle tofu cubes with salt and pepper.
2. 2. Combine 1/2 cup flour and 1 tablespoon chili powder in a shallow dish. Dredge the tofu in the flour mixture.
3. 3. Heat 1/3 cup vegetable oil in a large skillet over medium heat. Add the tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
4. 4. In the same skillet, add 1 diced onion, 1 diced green pepper, and 2 minced cloves of garlic. Sauté until the vegetables are tender, about 5 minutes.
5. 5. Stir in 1 cup of rice and 1 diced tomato. Add 2 cups of water and bring the mixture to a boil.
6. 6. Reduce the heat to low, arrange the cooked tofu over the rice and vegetables, cover, and simmer for 35 minutes or until the rice is fully cooked and the liquid is absorbed.
7. 7. Fluff the rice with a fork, adjust seasoning if needed, and serve hot.