Tofu And Spinach Coconut Rice Bowl Recipe

Indian cuisine · 1180 calories

Tofu and Spinach Coconut Rice Bowl recipe

About this recipe

Elevate your lunch game with this Tofu and Spinach Coconut Rice Bowl, a dish that perfectly combines taste and nutrition. This Indian-inspired recipe features creamy coconut rice cooked to perfection, topped with golden pan-fried tofu and tender sautéed spinach. The addition of turmeric and ginger powder infuses warmth and depth into every bite, while preserved salted black beans provide a delightful crunch. Packed with 84g of protein and 25g of fiber, this meal is as nourishing as it is delicious. Whether you're looking for a comforting midday meal or a wholesome option for your weekly rotation, this recipe fits the bill. Ready in under an hour, it’s perfect for intermediate cooks seeking a flavorful, high-protein vegetarian dish. Serve warm and savor the balance of creamy, crunchy, and savory textures!

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • 1 Kg Spinach/Palak (Approx 1 Kg)
  • 1 piece Coconut
  • 500 g Tomato - Hybrid
  • 200 g Paneer
  • 200 g Table Salt
  • 50g Everest Garam Masala
  • - Coriander Powder
  • 100 g Jeera
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 500 Ml Champion Oil

Instructions

  1. 1. Rinse the rice thoroughly and soak it in water for 15 minutes.
  2. 2. Heat oil in a pan and sauté the preserved dried salted black beans until fragrant.
  3. 3. Add spinach and stir-fry for 3-4 minutes until wilted, then set aside.
  4. 4. Dice tofu into cubes and pan-fry until golden on all sides, then set aside.
  5. 5. In a rice cooker, combine rice, coconut milk, turmeric powder, ginger powder, garlic powder, and salt.
  6. 6. Cook the rice in the rice cooker until done, ensuring the grains are fluffy and infused with coconut flavor.
  7. 7. Once the rice is cooked, layer it with the sautéed spinach and fried tofu.
  8. 8. Mix gently to combine all ingredients evenly without breaking the tofu cubes.
  9. 9. Adjust seasoning with additional salt if necessary, and let the dish rest for 5 minutes before serving.
  10. 10. Serve warm in bowls, garnished with a sprinkle of black beans for added crunch.