Tofu And Quinoa Masala Bowl Recipe

About this recipe

A wholesome and flavorful bowl combining spiced tofu and quinoa with aromatic masala, perfect for a hearty dinner.

Ingredients

• 1 kg Basmati Rice
• 1 l Homogenised Toned Milk
• 200g Swad Vermicelli Mix 200g
• 200g Happilo Whole Cashews 200g
• 100 Ml Gowardhan Ghee
• 100 g Raisins
• 500 g Sugar
• Pcs Saffron
• - Fresh Tofu
• 100 g Quinoa
• - Baby Tomatoes
• 100 g Garlic
• loose Ginger
• 250g Green Chilli
• 100 g Jeera
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Coriander Powder
• 100 g Salt
• 1pc Watermelon

Instructions

1. 1. Rinse quinoa thoroughly under running water to remove bitterness and set aside.
2. 2. Dice tofu into bite-sized cubes and pat dry with a paper towel.
3. 3. Heat oil in a pan, add cumin seeds, and allow them to sizzle for a few seconds.
4. 4. Add finely chopped onions, garlic, ginger, and green chili, sauté until golden brown.
5. 5. Stir in chopped tomatoes, turmeric, coriander powder, and garam masala; cook until the tomatoes soften.
6. 6. Add tofu cubes to the pan and gently mix, ensuring they are coated with the masala.
7. 7. In a separate pot, boil water and add rinsed quinoa with a pinch of salt; cook until quinoa absorbs the water.
8. 8. Combine the cooked quinoa with the tofu masala mixture and stir well.
9. 9. Let the flavors meld together on low heat for 5 minutes.
10. 10. Garnish with freshly chopped coriander leaves before serving.