Tofu And Mixed Vegetable Stir Fry With Jeera Rice Recipe

About this recipe

This Tofu and Mixed Vegetable Stir-Fry with Jeera Rice is a delicious North Indian-inspired lunch that’s both nourishing and satisfying. Packed with 30g of protein per serving, this meal is perfect for those looking to fuel their gym workouts or simply enjoy a hearty vegetarian dish. The tofu is pan-seared to golden perfection, while the mixed vegetables add color, crunch, and a wealth of nutrients. A fragrant jeera rice base ties the dish together with its aromatic spices. Prep is straightforward, with ingredients like turmeric and garam masala lending bold flavors to the stir-fry. Whether you’re cooking for yourself or sharing with a loved one, this dish is a great way to enjoy wholesome, balanced nutrition. Perfect for meal prep or a quick weekday lunch, it’s a delightful way to incorporate healthy proteins into your diet while savoring the taste of Delhi-style cuisine.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Diet Tofu Masala Tofu
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Onion-250 Gms
• 110 g Unpeeled Garlic Cloves
• medium Chilli Green Long
• 1 kg Beetroot
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice thoroughly under running water and soak it for 20 minutes.
2. 2. In a pot, heat 1 tablespoon of olive oil, add cumin seeds, and let them splutter.
3. 3. Add the soaked rice and 400 ml water to the pot, season with half the salt, cover, and let it cook on low heat until rice is fully cooked.
4. 4. While the rice is cooking, dice the tofu into small cubes and finely chop the onion, garlic, green chili, and fresh turmeric.
5. 5. Heat the remaining olive oil in a large pan and sauté the onion, garlic, turmeric, and green chili until aromatic.
6. 6. Add the tofu cubes to the pan and cook until they are golden and slightly crispy on all sides.
7. 7. Add the frozen mixed vegetables to the pan and stir-fry for 5 minutes until they soften but still have a slight crunch.
8. 8. Season the stir-fry with red chili powder, garam masala, and the remaining salt, mixing well to coat the vegetables and tofu evenly.
9. 9. Turn off the heat and garnish the stir-fry with freshly chopped coriander leaves.
10. 10. Fluff the cooked jeera rice with a fork and serve on plates alongside the tofu and mixed vegetable stir-fry.