Air-Fried Tofu And Vegetable Masala Bowl Recipe

About this recipe

This Air-Fried Tofu and Vegetable Masala Bowl is a perfect blend of hearty flavors and wholesome nutrition, crafted for a satisfying Indian-style lunch. Crispy tofu cubes are air-fried to perfection and then tossed with tender carrots, green beans, and a tangy tomato-based masala. Spiced with coriander, chili, turmeric, and garam masala, this dish strikes a harmonious balance between warmth and vibrancy. Not only does it pack 24g of protein to fuel your day, but it also offers a generous dose of fiber from fresh vegetables to aid digestion. The cooking process is streamlined with the use of an air fryer, making it both efficient and enjoyable. Ideal for comfort cravings or a quick yet nourishing midday meal, this bowl is a celebration of Indian flavors and textures you'll love to revisit. Garnish with fresh coriander for a burst of aroma and freshness before serving warm. Perfect for sharing with a loved one or indulging solo!

Ingredients

• 100 g Diet Tofu Masala Tofu
• - Frozen Mixed Vegetables
• 50 g Masala Sambhar
• 100 g Coriander Leaves
• 1 kg Quinoa
• 500 g Chicken Thigh Boneless
• 500 g Onion
• 100 g Garlic
• 100 g Ginger
• 500 g Tomato - Hybrid
• 100 g Jeera
• 20 g Turmeric Powder
• 50g Everest Garam Masala
• - Red Chilli Powder
• - Coriander Powder
• 200 g Table Salt
• 500 Ml Champion Oil

Instructions

1. 1. Cut the tofu into bite-sized cubes and lightly pat dry to remove excess moisture.
2. 2. Slice the carrots and green beans into small, evenly-sized pieces for quick cooking.
3. 3. Dice the onions and tomatoes finely to prepare for the masala base.
4. 4. In a small bowl, mix turmeric powder, red chili powder, coriander powder, and garam masala with a little water to form a paste.
5. 5. Preheat your air fryer to 180°C for 5 minutes while preparing the tofu and vegetables.
6. 6. Toss the tofu cubes with 5 ml of oil and a pinch of salt, then air fry them at 180°C for 10 minutes until golden and slightly crispy.
7. 7. Heat 10 ml of oil in a pan, add ginger-garlic paste, and sauté for 1-2 minutes until fragrant.
8. 8. Add the diced onions to the pan and cook until they turn translucent, stirring occasionally.
9. 9. Stir in the spice paste and cook for 2-3 minutes to blend the flavors into the onions.
10. 10. Add the tomatoes and cook until they soften, forming a thick masala base.
11. 11. Add the carrots and green beans to the pan and stir, cooking for 5 minutes until they are tender but still have a slight crunch.
12. 12. Fold in the air-fried tofu cubes and gently mix to coat them with the masala.
13. 13. Cook for another 2 minutes to let the flavors meld together, then turn off the heat.
14. 14. Garnish with freshly chopped coriander leaves and serve warm.