Tangy Tofu Pulao With Mixed Vegetables Recipe

About this recipe

Tangy Tofu Pulao is a delightful Indian lunch option that's both nutritious and flavorful. Made with long-grain rice, protein-packed tofu, and a medley of vegetables, this dish combines the earthy flavors of cumin, turmeric, and garam masala to create a comforting yet vibrant meal. The tofu is pan-fried to golden perfection, adding texture to the soft, fragrant rice infused with spices. Mixed vegetables bring a pop of color and essential nutrients, making it ideal for a balanced meal. This pulao cooks in under an hour, making it perfect for busy weekdays or a quick family lunch. Serve it hot with a side of fresh salad or a cooling raita to complete the experience.

Ingredients

• 200 g Diet Tofu Soya Tofu
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 500 g Spt Frozen Mixed Vegetables
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
• 50 g Cloves
• - Ginger Powder
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the rice thoroughly under running water and soak it for 20 minutes.
2. 2. Cut the tofu into bite-sized cubes and pat them dry with a paper towel.
3. 3. Heat 1 tablespoon of oil in a pan and fry the tofu cubes until golden on all sides, then set them aside.
4. 4. In the same pan, add the remaining oil and sauté the cumin seeds until they splutter.
5. 5. Add finely chopped onions and cook until they turn golden brown.
6. 6. Stir in minced garlic, ginger powder, and chopped green chili, cooking for 1-2 minutes until aromatic.
7. 7. Add diced tomatoes and cook until they soften and blend into the mixture.
8. 8. Mix in turmeric powder, red chili powder, garam masala, and salt, stirring well to combine.
9. 9. Add the frozen mixed vegetables and sauté for 3-4 minutes until they are slightly tender.
10. 10. Drain the soaked rice and add it to the pan, stirring gently to coat it in the spices.
11. 11. Pour in the water, bring it to a boil, then reduce the heat to low and cover the pan.
12. 12. Cook the rice for 15 minutes or until fully tender and the water is absorbed.
13. 13. Gently fold in the fried tofu cubes and let the pulao rest for 5 minutes before serving.
14. 14. Garnish with fresh coriander leaves if desired and serve hot.