Tofu And Spinach Millet Pilaf Recipe

About this recipe

Tofu and Spinach Millet Pilaf is a delicious and nourishing Indian-inspired dish that combines the nutty flavor of foxtail millet with the tender goodness of tofu and the vibrant freshness of spinach. Perfectly spiced with aromatic Indian seasonings, this protein-packed vegan lunch is both satisfying and nutritious. With 26g of protein per serving, it’s an excellent choice for supporting muscle recovery and maintaining energy throughout the day. The creamy coconut milk adds a subtle richness, balancing the earthy flavors of the millet and greens. Quick to prepare in just 35 minutes, this pilaf is ideal for a hearty lunch or a light dinner. Serve it warm, garnished with fresh coriander leaves, for a meal that’s as comforting as it is healthy. Perfect for those seeking a high-protein, plant-based option with a touch of Indian flair.

Ingredients

• 500 ml Oil (For Frying)
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 g Onion
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 500 g Desi Tomato (Tamatar)
• 20 g Turmeric Powder
• - Coriander Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 250 ml Real Thai Unsweetened Coconut Milk
• 100 g Catch Super Garam Masala
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Diet Tofu Masala Tofu
• 200 g Spinach (Palak)
• 300 G Millet Sattu Regular

Instructions

1. 1. Rinse the foxtail millet under running water and soak it in water for 10 minutes.
2. 2. Heat vegetable oil in a pan and add cumin seeds, letting them splutter.
3. 3. Add finely chopped onions and sauté until golden brown, about 5 minutes.
4. 4. Stir in ginger-garlic paste and green chilies, cooking until fragrant.
5. 5. Add chopped tomatoes, turmeric powder, coriander powder, and salt. Cook until tomatoes soften.
6. 6. Toss in the tofu cubes and sauté for 3-4 minutes to lightly brown them.
7. 7. Add fresh spinach leaves and cook until wilted, stirring occasionally.
8. 8. Drain the millet and add it to the pan, stirring to coat it with the spices.
9. 9. Pour in coconut milk and water, mixing well to combine.
10. 10. Cover and cook on low heat for 15-18 minutes, until the millet is tender and fluffy.
11. 11. Stir in garam masala and adjust seasoning as needed.
12. 12. Garnish with chopped coriander leaves and serve warm.