Air Fried Tandoori Tofu With Vegetable Pulao Recipe

Indian cuisine · 258 calories

Air Fried Tandoori Tofu with Vegetable Pulao recipe

About this recipe

Experience the vibrant flavors of India with this Air-Fried Tandoori Tofu with Vegetable Pulao recipe. Perfect for dinner, this dish combines spiced tofu cubes, air-fried to crispy perfection, with a fragrant and colorful vegetable pulao cooked with coconut milk and turmeric. The tofu brings a satisfying protein boost, while the pulao delivers wholesome carbs and a medley of vitamins from the mixed vegetables. Garnished with fresh coriander and a tangy squeeze of lemon, this meal is as nutritious as it is delicious. With a straightforward cooking process that uses an air fryer for minimal oil and a single pan for the pulao, you’ll enjoy a healthy, high-protein dinner ready in under an hour. Perfect for weeknights or when you crave something comforting yet vibrant.

Ingredients

  • 200 g Diet Tofu Soya Tofu
  • 1 kg Rice
  • 500 g Spt Frozen Mixed Vegetables
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 20 g Turmeric Powder
  • 100 g Catch Super Garam Masala
  • - Ginger Powder
  • 100 g Mix Seeds
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 250 ml Keya Lemon Juice
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Cut tofu into cubes and marinate it with garam masala, ginger powder, Suvarna Dal Makhani Spice Mix, lemon juice, and vegetable oil for 15 minutes.
  2. 2. Preheat the air fryer to 180°C for 3 minutes and place the marinated tofu inside. Air-fry for 15 minutes, shaking halfway through.
  3. 3. Wash the rice thoroughly and soak it in water for 10 minutes, then drain before cooking.
  4. 4. Heat vegetable oil in a pan and sauté frozen mixed vegetables for 3-5 minutes until softened.
  5. 5. Add fresh turmeric, garam masala, and salt to the vegetables, stirring to coat evenly with the spices.
  6. 6. Add the soaked rice and mix well with the vegetables and spices in the pan.
  7. 7. Pour coconut milk and 300 ml of water into the pan, then bring it to a boil on medium heat.
  8. 8. Lower the heat and cover the pan, allowing the rice to simmer for 15 minutes until fully cooked.
  9. 9. Once cooked, fluff the pulao with a fork and garnish with freshly chopped coriander leaves.
  10. 10. Serve the air-fried tandoori tofu on top of the vegetable pulao, squeezing fresh lemon juice over the dish for a tangy finish.