Air Fried Tofu With Spiced Rice And Veggie Medley Recipe

Indian cuisine · 242 calories

Air Fried Tofu with Spiced Rice and Veggie Medley recipe

About this recipe

Air-Fried Tofu with Spiced Rice and Veggie Medley is a delightful vegetarian dinner packed with flavor and nutrients. This Indian-inspired dish features crispy tofu cubes, aromatic spiced rice, and a vibrant mix of vegetables. The tofu, air-fried to perfection, adds a satisfying crunch while delivering a generous dose of plant-based protein. The rice, simmered with coconut milk and bold spices, complements the tofu with its creamy texture and fragrant taste. A quick sauté of mixed vegetables brings color, fiber, and freshness to the plate, making it a wholesome meal ideal for busy evenings. Easy to prepare in just 30 minutes, this dish is perfect for maintaining energy and supporting muscle recovery after a long day. Whether you're craving comfort food or looking for a high-protein dinner option, this recipe combines convenience and nutrition in every bite.

Ingredients

  • - Fresh Tofu
  • 1 kg Rice
  • - Frozen Mixed Vegetables
  • 250 ml Real Thai Unsweetened Coconut Milk
  • - Ginger Powder
  • 100 g Garlic - Single Clove
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 20 g Turmeric Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Rinse the rice thoroughly under cold water to remove excess starch, then set it aside to drain.
  2. 2. Cut the tofu into bite-sized cubes, pat dry with a paper towel, and toss with 1 tbsp vegetable oil, turmeric powder, and salt.
  3. 3. Preheat the air fryer to 180°C, place the tofu cubes in the basket, and cook for 12-15 minutes until golden and crispy.
  4. 4. Heat 1 tbsp vegetable oil in a pan, add minced garlic and ginger powder, and sauté until fragrant.
  5. 5. Add Suhana Dal Makhani Spice Mix to the pan and stir for 30 seconds to release the aroma.
  6. 6. Add the rinsed rice to the pan, stir well to coat with spices, and pour in 250 ml water and coconut milk.
  7. 7. Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 12-15 minutes until the rice is cooked.
  8. 8. In a separate pan, stir-fry the frozen mixed vegetables with a pinch of salt for 5-7 minutes until tender but crisp.
  9. 9. Plate the spiced rice, top with crispy tofu cubes, and arrange the sautéed vegetables on the side.
  10. 10. Serve warm, garnished with fresh coriander if desired.