Tangy Tofu And Vegetable Rice Bowl Recipe

About this recipe

Tangy Tofu and Vegetable Rice Bowl is a delightful Indian-inspired lunch option, combining the goodness of protein-packed tofu with fresh vegetables and fragrant basmati rice. The dish is spiced to perfection with turmeric, chili powder, and garam masala, creating a medley of flavors that are both comforting and satisfying. Each bite delivers a nutritious balance of macronutrients, with 24g of protein, 75g of carbohydrates, and 18g of healthy fats, making it an excellent choice for maintaining your energy levels throughout the day. The crisp-tender vegetables add texture and vibrant color, while the tofu absorbs the spices beautifully, ensuring every morsel is flavorful. Whether you're looking for a wholesome midday meal or an easy-to-make dinner, this dish is sure to please. Serve it warm garnished with fresh coriander leaves for a burst of freshness and enjoy a meal that's as nutritious as it is delicious.

Ingredients

• 308 g Morinaga Silken Extra Firm Tofu
• 1 kg Basmati Rice
• 250 g Carrot
• 1 piece Yellow Bell Pepper
• 500 g Onion
• 1 Kg Kissan Tomato Puree
• 1 pack (200 g) Zoff Ginger-Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• 100 g Coriander Leaves
• 850 g Sundrop Heart+ Blended Cooking Oil
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Rinse the basmati rice thoroughly and cook it in 300 ml of water until soft and fluffy. Set aside.
2. 2. Cut the tofu into bite-sized cubes and marinate with turmeric powder, red chili powder, and a pinch of salt for 10 minutes.
3. 3. Heat 10 ml of cooking oil in a pan and pan-fry the tofu cubes until golden on all sides. Remove and set aside.
4. 4. In the same pan, add the remaining oil and sauté the ginger-garlic paste until aromatic.
5. 5. Add the chopped onion and cook until translucent, then stir in the tomato puree and cook for 5 minutes.
6. 6. Add the turmeric powder, red chili powder, and garam masala, mixing well to combine the spices.
7. 7. Toss in the chopped carrots and capsicum, cooking for 5-7 minutes until they are tender but still slightly crisp.
8. 8. Gently stir the pan-fried tofu into the vegetable mixture, ensuring it is well coated with the spices.
9. 9. Season with salt to taste and mix everything thoroughly to combine the flavors.
10. 10. Serve the tofu and vegetable mixture over the cooked rice, garnished with freshly chopped coriander leaves.