Tofu And Vegetable Masala Bowl Recipe

About this recipe

Tofu and Vegetable Masala Bowl is a protein-rich Indian-inspired delight perfect for a wholesome lunch. This vibrant dish features golden tofu cubes, tender mixed vegetables, and fluffy rice, all enveloped in a creamy, spiced tomato and coconut milk masala sauce. The combination of fresh coriander and traditional Indian spices like ginger and the Suahana Dal Makhani blend adds a bold flavor profile to this easy-to-make meal. Perfect for a satisfying lunch, this dish is balanced with 24g of protein, 6g of fiber, and just the right amount of healthy fats. Whether you're an experienced cook or simply looking to try something new, this medium-difficulty recipe comes together in just 35 minutes. Serve it warm and garnish with fresh coriander for a comforting meal that nourishes and satisfies.

Ingredients

• 200 g Diet Tofu Soya Tofu
• 500 g Spt Frozen Mixed Vegetables
• 1 kg Rice
• - Ginger Powder
• 100 g Garlic - Single Clove
• 500 g Onion
• - Tomato Ketchup
• 100 g Mix Seeds
• 250 ml Real Thai Unsweetened Coconut Milk
• 200 ml Mustard Oil
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Coriander Powder

Instructions

1. 1. Rinse the rice thoroughly, then cook it in boiling water until tender and set aside.
2. 2. Dice the tofu into bite-sized cubes and pat them dry with a paper towel.
3. 3. Heat 1 tablespoon of oil in a pan and fry the tofu cubes until golden on all sides, then set aside.
4. 4. In the same pan, add the remaining oil and sauté the chopped onions and minced garlic until fragrant.
5. 5. Stir in the ginger powder and Suahana Dal Makhani Spice Mix, cooking for 1-2 minutes to release the flavors.
6. 6. Add the tomato purée, salt, and coconut milk, stirring well until the sauce is smooth and simmering.
7. 7. Mix in the frozen mixed vegetables and cook for 5-7 minutes until they are tender.
8. 8. Return the fried tofu to the pan, ensuring it is well coated in the masala sauce.
9. 9. Let the mixture simmer for another 5 minutes, allowing the tofu to absorb the flavors.
10. 10. Plate the cooked rice and top with the tofu and vegetable masala mixture.
11. 11. Garnish with freshly chopped coriander and serve warm.