Herbed Veggie Rice Bowl Recipe

About this recipe

The Herbed Veggie Rice Bowl is a delightful fusion of Italian flavors and protein-rich ingredients, perfect for a wholesome breakfast. This dish combines fluffy long-grain rice, golden tofu cubes, and a vibrant mix of vegetables, all seasoned with aromatic Italian spices. The cooking process is straightforward yet rewarding, with just a few steps to achieve a comforting rice bowl packed with nutrition. The tofu provides a substantial dose of protein, while the vegetables lend fiber and freshness to the meal. Ideal for busy mornings, this bowl is not only satisfying but also energizing, helping you power through the day with ease. Whether you're looking for a quick, nutritious breakfast or a crowd-pleasing dish, this recipe is sure to hit the mark.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 20 g Oregano - Herbs Mix
• - Frozen Mixed Vegetables
• 500Ml Gaia Extra Virgin Olive Oil (500ml)
• 110 g Unpeeled Garlic Cloves
• 307 g Morinaga Firm Tofu
• 35 g Keya Foods Italian Seasoning
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper

Instructions

1. 1. Rinse the rice thoroughly and cook it in a pot with double the amount of water until fluffy, about 15 minutes.
2. 2. While the rice cooks, dice the tofu into small cubes and pat dry to remove excess moisture.
3. 3. Heat olive oil in a pan and sauté minced garlic until fragrant, about 1 minute.
4. 4. Add the tofu cubes to the pan and stir-fry for 5-7 minutes until golden brown on all sides.
5. 5. Toss the frozen mixed vegetables into the pan and cook for 5 minutes until tender yet crisp.
6. 6. Sprinkle in Keya Foods Italian Seasoning, salt, and black pepper, stirring to coat the tofu and veggies evenly.
7. 7. Once the rice is cooked, fluff it with a fork and mix it gently into the vegetable and tofu mixture.
8. 8. Let the rice bowl cook on low heat for another 2-3 minutes to meld the flavors.
9. 9. Transfer the herbed veggie rice bowl to plates or bowls and serve warm.