Spiced Tofu And Vegetable Rice Bowl Recipe

About this recipe

Discover the vibrant flavors of Indian cuisine with this Spiced Tofu and Vegetable Rice Bowl. Perfect for lunch, this dish combines tender tofu, colorful vegetables, and fragrant basmati rice, all brought together by a creamy, spiced sauce. The tofu provides a substantial protein boost, while the fresh veggies contribute fiber and essential nutrients. With just the right balance of spices, this bowl is a feast for your taste buds. Cooking this dish is a rewarding experience, as you build layers of flavor step by step. Serve it for a comforting lunch or a satisfying dinner, and enjoy the harmony of textures and tastes in every bite. Whether you're a vegetarian or simply looking for a healthy option, this recipe is a great choice to fuel your day!

Ingredients

• 1 kg Basmati Rice
• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Diet Tofu Masala Tofu
• - Frozen Mixed Vegetables
• 500 ml Oil (For Frying)
• loose Ginger
• 110 g Unpeeled Garlic Cloves
• 500 g Onion
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Cumin Seed
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 100 g Red Chili Powder
• 1 pc (200 g) Dabur Hommade Tomato Puree
• 250 ml Real Thai Unsweetened Coconut Milk
• 200 g Orange Carrot (Gajar)
• 250 g French Beans
• 1 Piece Yellow Bell Pepper (Haladi Dappa Menasinakaayi)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash and soak the basmati rice in water for 10 minutes, then drain and set aside.
2. 2. Heat vegetable oil in a pan and sauté finely chopped ginger and garlic until fragrant.
3. 3. Add chopped onion and cook until golden, stirring occasionally to avoid burning.
4. 4. Stir in turmeric, cumin, coriander, and chili powder, mixing thoroughly to toast the spices.
5. 5. Add tomato puree and coconut milk, cooking for 3-4 minutes until the mixture thickens slightly.
6. 6. Toss in diced tofu, ensuring it gets coated in the spiced sauce, and cook for 5 minutes.
7. 7. Add chopped carrots, green beans, and bell peppers, stirring well to combine.
8. 8. Pour in 200 ml of water, season with salt, and bring the mixture to a simmer.
9. 9. Cook the soaked rice in a separate pot with 300 ml of water until fluffy and tender.
10. 10. Once the vegetables are cooked but still slightly crisp, turn off the heat.
11. 11. Plate the rice and top it with the spiced tofu and vegetable mixture.
12. 12. Garnish with freshly chopped coriander leaves for a vibrant touch.