Tangy Tofu And Vegetable Rice Bowl Recipe

About this recipe

This Tangy Tofu and Vegetable Rice Bowl brings together the hearty flavors of Indian cuisine with a balanced blend of protein, carbs, and fiber. Perfect for a family lunch or post-workout meal, it features golden tofu sautéed with aromatic spices, steamed mixed vegetables, and fluffy long-grain rice. The addition of tangy vinegar and salted black beans takes this dish to a new level of flavor. With 28g of protein, it’s a satisfying meal that supports muscle health and keeps you energized. The preparation is straightforward, and the bold flavors make it a crowd-pleaser. Pair it with a refreshing drink for a complete meal experience.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Diet Tofu Masala Tofu
• - Frozen Mixed Vegetables
• 750 g Priya Sunflower Oil
• - Ginger Powder
• 20 g Turmeric Powder
• 1 pack (50 g) Yours Freshly Curry Leaf Gunpowder Podi
• 500 G Preserved Dried Salted Black Beans
• 750 Ml Kalverts White Vinegar
• - Rock Salt
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice and cook it in a pot with 300 ml of water until tender.
2. 2. Heat oil in a pan and sauté the tofu cubes until golden on all sides.
3. 3. Add ginger powder, turmeric, and spice mix to the pan and stir well to coat the tofu.
4. 4. Mix in the salted black beans and cook for 2 minutes to enhance the flavor.
5. 5. Steam the mixed vegetables separately until soft but not mushy.
6. 6. Combine the steamed vegetables with the tofu mixture in the pan.
7. 7. Add vinegar and rock salt to the pan and stir to balance the tanginess.
8. 8. Transfer the cooked rice into serving bowls and layer the tofu-vegetable mixture on top.
9. 9. Garnish with freshly chopped coriander leaves for added aroma and freshness.
10. 10. Serve warm and enjoy the tangy, protein-packed meal.