Spiced Tofu Veggie Stir Fry Rice Bowl Recipe

Indian cuisine · 535 calories

Spiced Tofu Veggie Stir Fry Rice Bowl recipe

About this recipe

This Spiced Tofu Veggie Stir-Fry Rice Bowl is an exciting and nutritious breakfast idea that blends the vibrant flavors of Indian spices with wholesome ingredients. Featuring protein-packed tofu, colorful bell peppers, carrots, and aromatic masalas, this dish is ideal for gym-goers and anyone seeking a hearty start to their day. The cooking process is straightforward, with stir-frying and simple rice preparation that takes just 35 minutes, making it perfect for busy mornings. Garnished with fresh coriander, it offers refreshing herbal notes that balance its savory and mildly spicy flavor profile. Serve it warm for a comforting breakfast or prepare it in advance for a quick meal prep solution during the week, ensuring consistent nutrition that supports your health goals.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • - Frozen Mixed Vegetables
  • - PARACHUTE COCONUT OIL 100ML
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 110 g Unpeeled Garlic Cloves
  • - Ginger Powder
  • 1 Piece Yellow Bell Pepper (Haladi Dappa Menasinakaayi)
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 50 g White Pepper Powder
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Wash the rice thoroughly and boil it in water until fully cooked, then set it aside to cool slightly.
  2. 2. Cut tofu into small cubes and pat dry with a paper towel to remove excess moisture.
  3. 3. Heat coconut oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
  4. 4. Add minced garlic and ginger powder to the pan, stirring until aromatic and lightly browned.
  5. 5. Toss in the chopped onions and sauté until they turn translucent, stirring occasionally.
  6. 6. Add chopped bell peppers and carrots, cooking for 5-7 minutes until slightly tender but still crunchy.
  7. 7. Sprinkle turmeric, red chili powder, coriander powder, and white pepper over the vegetables, mixing well.
  8. 8. Add the tofu cubes to the pan and cook for 5 minutes, gently stirring to coat them with spices.
  9. 9. Season the mixture with salt and combine thoroughly, ensuring even distribution of flavors.
  10. 10. Mix the cooked rice into the pan and stir well to combine with the spiced tofu and vegetables.
  11. 11. Cook for an additional 2-3 minutes for the rice to absorb the flavors.
  12. 12. Garnish with freshly chopped coriander leaves before serving warm.