Tangy Tofu And Vegetable Pulao Recipe

About this recipe

Tangy Tofu and Vegetable Pulao is a delightful high-protein Indian dish perfect for lunch. This recipe combines the richness of tofu with aromatic basmati rice and a medley of colorful mixed vegetables, all cooked in a blend of Indian spices. The tofu adds a robust protein punch, making it ideal for post-gym meals or simply as a wholesome, satisfying option. The cooking process is straightforward: sauté the spices, mix in the vegetables and rice, and let it all cook to perfection. The final dish is not only nourishing but also bursts with flavors and textures that make it a crowd-pleaser. Garnished with fresh coriander, this pulao is comforting and vibrant, and it pairs beautifully with a side of chilled raita or a light salad. Whether you're meal prepping for the week or indulging in a homemade treat, this pulao is a must-try for anyone seeking a nutritious yet indulgent meal.

Ingredients

• 200 g Diet Tofu Soya Tofu
• 1 kg Basmati Rice
• 500 g Spt Frozen Mixed Vegetables
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 500 ml Oil (For Frying)
• 20 g Turmeric Powder
• 100 g Popular Essentials Jeera (Cumin Seeds)
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the basmati rice thoroughly under running water and soak it for 15 minutes, then drain it completely.
2. 2. Heat vegetable oil in a large pan over medium heat and add cumin seeds, letting them splutter for about 30 seconds.
3. 3. Add finely chopped onion and sauté until golden brown, which should take around 5-7 minutes.
4. 4. Stir in the ginger-garlic paste and cook for another 2 minutes until its raw aroma disappears.
5. 5. Add chopped tomato, turmeric powder, red chili powder, and salt, and cook until the tomato becomes soft and pulpy.
6. 6. Add the frozen mixed vegetables and stir well, cooking for 3-4 minutes to combine the flavors.
7. 7. Gently fold in the tofu cubes and cook for another 2 minutes to coat them with the spices.
8. 8. Add the drained basmati rice to the pan and mix gently to ensure it is evenly coated with the spice mixture.
9. 9. Pour in the water, cover the pan with a lid, and bring it to a boil over medium heat.
10. 10. Once it starts boiling, lower the heat to a simmer and cook covered for 15 minutes until the rice is fully cooked and the water is absorbed.
11. 11. Turn off the heat and let the pulao rest covered for 5 minutes to allow the flavors to meld.
12. 12. Garnish with freshly chopped coriander leaves and gently fluff the pulao with a fork before serving.