Tofu And Spinach Rice Bowl Recipe

Indian cuisine · 261 calories

Tofu and Spinach Rice Bowl recipe

About this recipe

Transform your dinner routine with this Tofu and Spinach Rice Bowl, a delicious fusion of protein-packed tofu, nutrient-rich spinach, and aromatic basmati rice cooked with Indian spices. This vegetarian dish is as wholesome as it is flavorful, offering a balanced mix of proteins, carbs, and healthy fats to keep you energized. The marinated tofu adds a savory bite, while the tender spinach and creamy coconut milk create a rich texture that pairs beautifully with fragrant rice. This recipe is perfect for busy evenings, requiring minimal prep and delivering maximum taste in just 45 minutes. Garnished with fresh coriander, this bowl is ideal for a comforting yet nutritious dinner for two.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • 200 g Spinach (Palak)
  • 200 ml Mustard Oil
  • 500 g Onion
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
  • - Cumin Seed
  • - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 100 g Red Chili Powder
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the basmati rice thoroughly and soak it in water for 15 minutes.
  2. 2. Cut the tofu into bite-sized cubes and marinate it with turmeric, cumin, coriander, and salt for 10 minutes.
  3. 3. Heat oil in a pan and sauté diced onion until golden, then add minced garlic and ginger, cooking until aromatic.
  4. 4. Add spinach leaves to the pan and cook them until wilted, stirring occasionally for even cooking.
  5. 5. Drain the soaked rice and add it to the pan, stirring gently to coat it with the spices and spinach.
  6. 6. Pour in water and coconut milk, then season with salt and chili powder, stirring to combine well.
  7. 7. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
  8. 8. While the rice cooks, heat a separate pan and lightly pan-fry the marinated tofu cubes until golden on all sides.
  9. 9. Once the rice is fully cooked and fluffy, gently fold the tofu cubes into the rice mixture.
  10. 10. Garnish the rice bowl with fresh coriander leaves and serve warm for a delicious dinner.