Golden Vegetable Rice With Smoky Tofu Recipe

English cuisine · 363 calories

Golden Vegetable Rice with Smoky Tofu recipe

About this recipe

Golden Vegetable Rice with Smoky Tofu is a delicious and nutritious lunch that's perfect for busy days. This vibrant dish combines fragrant rice cooked with turmeric, cardamom, and mixed vegetables, paired with smoky air-fried tofu cubes for an irresistible texture and flavor. Packed with 26g of protein and a healthy dose of fiber, it's a balanced meal that fuels your day while satisfying your taste buds. The cooking process is straightforward, and the ingredients come together in under 35 minutes, making it ideal for quick meal prep. Serve this colorful dish warm for a comforting yet energizing lunch that fits seamlessly into your busy lifestyle.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • - Frozen Mixed Vegetables
  • 200 g Health On Plants Smoked Tofu (Firm & Coal Smoked)
  • 500 ml Oil (For Frying)
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • loose Ginger
  • 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
  • 100 g Catch Super Garam Masala
  • - Coriander Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Rinse the rice thoroughly under cold water and set aside to drain completely.
  2. 2. Heat vegetable oil in a large non-stick pan or air fryer-safe skillet over medium heat.
  3. 3. Add black cardamom and sauté for 30 seconds to release its aroma.
  4. 4. Stir in the ginger powder, turmeric, and dry masala, cooking for 1 minute until fragrant.
  5. 5. Add the frozen mixed vegetables to the pan and cook for 4-5 minutes, stirring occasionally.
  6. 6. Pour in the water along with the vegetable bouillon powder and bring to a gentle boil.
  7. 7. Add the drained rice, stir well, and reduce the heat to low. Cover and let simmer for 15 minutes.
  8. 8. While the rice cooks, cut the tofu into bite-sized cubes and season them lightly with salt.
  9. 9. Air-fry the tofu at 180°C for 10 minutes, turning halfway through, until golden and slightly crisp.
  10. 10. Once the rice absorbs all the liquid, fluff it gently with a fork and remove from heat.
  11. 11. Plate the rice and vegetables, topping each serving with the smoky tofu cubes.
  12. 12. Garnish with a sprinkle of additional dry masala if desired, and serve warm.