Sautéed Vegetable And Tofu Rice Bowl Recipe

Indian cuisine · 481 calories

Sautéed Vegetable and Tofu Rice Bowl recipe

About this recipe

Start your day with this Sautéed Vegetable and Tofu Rice Bowl, a flavorful Indian breakfast loaded with protein and nutrients. Combining tender rice, stir-fried mixed vegetables, and tofu, this dish is seasoned with spices like ginger and white pepper for a warm, aromatic kick. With 33g of protein and 875 calories per serving, it's perfect for gym-goers or anyone looking for a balanced, energizing meal. Easy to prepare in just 35 minutes, this recipe is ideal for batch cooking and weekday breakfast plans. Serve this satisfying and wholesome meal to fuel your mornings and keep you energized.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • - Frozen Mixed Vegetables
  • 500 g Onion
  • 110 g Unpeeled Garlic Cloves
  • 1 kg Beetroot
  • 750 g Priya Sunflower Oil
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 30 Sachets Bag Nescafé 3 In 1 Original Soluble Ground Coffee Beverage (30 Sachets Bag)
  • 200 g Table Salt
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the rice thoroughly and cook it in a pot with 240ml of water until tender, then set aside.
  2. 2. Chop the onion finely, mince the garlic, and grate the ginger for the aromatic base.
  3. 3. Heat cooking oil in a pan over medium heat and sauté the onion until translucent and fragrant.
  4. 4. Add the minced garlic and grated ginger, cooking for another 2 minutes to enhance the flavors.
  5. 5. Toss in the frozen mixed vegetables and stir-fry for 5 minutes until they are cooked but still retain a slight crunch.
  6. 6. Cube the firm tofu and add it to the pan, cooking for 3 minutes to absorb the flavors.
  7. 7. Sprinkle the Suhana Dal Makhani Spice Mix and white pepper over the vegetables and tofu, stirring well to coat evenly.
  8. 8. Season with salt and cook for an additional 2 minutes to blend the spices thoroughly.
  9. 9. Serve the sautéed vegetable and tofu mixture over the cooked rice, ensuring even distribution.
  10. 10. Garnish with fresh coriander if desired, and enjoy a warm, hearty breakfast.