Hyderabadi Tofu Rice Bowl Recipe

Indian cuisine · 676 calories

Hyderabadi Tofu Rice Bowl recipe

About this recipe

The Hyderabadi Tofu Rice Bowl is a delightful Indian lunch option that brings together the fragrant aroma of basmati rice, the wholesome goodness of tofu, and a medley of fresh vegetables cooked with a blend of traditional spices. This dish is not just about flavors but also about nutrition, packing an impressive 48g of protein and 12g of fiber to keep you energized and satisfied. The cooking process is straightforward and uses just one pan, making it both convenient and time-efficient for your busy schedule. Whether you're a fan of Indian cuisine or simply looking for a hearty vegetarian meal, this recipe delivers on all fronts. Serve it fresh with a sprinkle of coriander for a complete and truly satisfying lunch experience.

Ingredients

  • 200 g Diet Tofu Soya Tofu
  • - DELI QUINOA/BASMATI RICE 1KG
  • 200 g Orange Carrot (Gajar)
  • - Beans/broad -250gm
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Cut the tofu into cubes and lightly sear them in 1 tablespoon of oil until golden. Set aside.
  2. 2. Wash and soak the basmati rice in water for 15 minutes, then drain.
  3. 3. Heat 1 tablespoon of oil in a pan, add cumin seeds, and let them splutter.
  4. 4. Add chopped onions and sauté until golden brown, about 5 minutes.
  5. 5. Stir in ginger-garlic paste and cook until its raw aroma disappears.
  6. 6. Add diced tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften.
  7. 7. Add the chopped carrots and green beans, cooking for 3-4 minutes to slightly soften the vegetables.
  8. 8. Mix in the drained basmati rice and seared tofu, ensuring everything is evenly coated with spices.
  9. 9. Pour in 300 ml of water, bring to a boil, then reduce heat to low and cover the pan.
  10. 10. Cook for 12-15 minutes, or until the rice is fully cooked and the water has been absorbed.
  11. 11. Sprinkle garam masala and freshly chopped coriander leaves over the rice.
  12. 12. Gently fluff the rice with a fork, ensuring the tofu and vegetables are well combined.
  13. 13. Let the dish rest for 5 minutes before serving to allow the flavors to meld.