Coconut Vegetable Pulao With Crispy Tofu Recipe

About this recipe

Coconut Vegetable Pulao with Crispy Tofu is a delightful fusion of flavors and textures that’s perfect for lunch. Fragrant basmati rice cooked with coconut milk forms the base of this dish, infused with warming Indian spices like cinnamon, cloves, and bay leaves. Fresh vegetables like carrots, green beans, and peas add vibrant color and crunch, while crispy tofu cubes bring a satisfying protein boost. The pulao is finished with a touch of zesty lemon juice and fresh coriander for an aromatic, tangy flourish. With 850 calories and 30g of protein per serving, it’s a wholesome and energizing meal ideal for maintaining your health goals. Whether you’re cooking for yourself or loved ones, this dish is easy to prepare and sure to impress with its comforting flavors and balanced nutrition.

Ingredients

• 250G Tilda Wholegrain Basmati Rice 250g
• 165 Ml Tropical Sun Coconut Milk Mini
• 100 g Yorkshire English Carrots 100G
• 350G Love Me Tender Organic Green Beans
• 400 G Natco Chick Peas Canned 400g
• - Mori-Nu Silken Firm Tofu
• - Biona Capers In Olive Oil
• 65G Natoora Root Ginger
• 50G Black Garlic Cloves, 50G
• - Indian Spice Company Cinnamon
• - Schwartz Bay Leaves
• - Schwartz Whole Cloves
• 100 G Trs Ground Cumin Jeera Powder
• 400 G Trs Coriander Powder
• NaN Trs Haldi Powder Turmeric
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes, then drain.
2. 2. Cut the carrots and green beans into small bite-sized pieces and set aside.
3. 3. Heat 1 tablespoon of olive oil in a large pan and fry the cinnamon stick, bay leaves, and cloves until aromatic.
4. 4. Add finely chopped ginger and garlic to the pan, cooking for 1 minute until fragrant.
5. 5. Stir in the cumin powder, coriander powder, turmeric, and salt, mixing well to combine the spices.
6. 6. Add the drained rice to the pan and sauté gently for 2-3 minutes to coat the grains with the spices.
7. 7. Pour in the coconut milk and 200 ml of water, then bring the mixture to a boil.
8. 8. Reduce the heat to low, add the carrots, green beans, and frozen peas, cover, and simmer for 15 minutes or until the rice is cooked and fluffy.
9. 9. While the rice cooks, cut the tofu into cubes and pat dry with a paper towel.
10. 10. Heat the remaining olive oil in a separate frying pan and fry the tofu cubes until golden and crispy on all sides, about 5-7 minutes.
11. 11. Once the pulao is cooked, fluff it gently with a fork and stir in the lemon juice and chopped coriander leaves.
12. 12. Serve the coconut vegetable pulao warm, topped with crispy tofu for added texture and protein.