Tofu And Vegetable Masala Rice Recipe

Indian cuisine · 402 calories

Tofu and Vegetable Masala Rice recipe

About this recipe

Tofu and Vegetable Masala Rice is a hearty and flavorful Indian lunch option that’s packed with protein, fiber, and a medley of spices. This dish combines protein-rich tofu with fragrant basmati rice, sautéed vegetables, and a blend of garam masala and turmeric for a robust taste. The preparation is simple yet rewarding, perfect for a quick and healthy meal. With just 35 minutes of cooking time, this recipe is ideal for gym-goers or anyone seeking a nutritious, satisfying lunch. Serve it hot for a comforting meal that’s both delicious and energizing.

Ingredients

  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Diet Tofu Masala Tofu
  • 350 g Id Fresh Liquid Sambar (Heat & Eat)
  • - Frozen Mixed Vegetables
  • 500 ml Oil (For Frying)
  • - Onion-250 Gms
  • 110 g Unpeeled Garlic Cloves
  • 1 kg Beetroot
  • - Ginger Powder
  • 100 g Catch Super Garam Masala
  • 25 g Whole Black Pepper
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the rice thoroughly under cold water and soak it for 20 minutes while preparing other ingredients.
  2. 2. Dice the tofu into bite-sized cubes and chop the onion finely; keep these aside.
  3. 3. Heat vegetable oil in a large pan over medium heat and sauté the chopped onion until golden brown.
  4. 4. Add minced garlic, grated fresh turmeric, and ginger powder to the pan, stirring for a minute until fragrant.
  5. 5. Toss in the tofu cubes and cook for 5 minutes, ensuring they are evenly coated with the aromatic mixture.
  6. 6. Stir in the frozen mixed vegetables and sauté for another 4 minutes to lightly cook them.
  7. 7. Add garam masala, black pepper, and salt, mixing well to evenly distribute the spices.
  8. 8. Drain the soaked rice and add it to the pan, stirring gently to combine with the tofu and vegetables.
  9. 9. Pour in water and bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
  10. 10. Allow the rice to simmer for 15 minutes or until fully cooked and water is absorbed.
  11. 11. Fluff the rice gently with a fork and let it rest for 5 minutes before serving.
  12. 12. Serve the masala rice hot, garnished with fresh coriander leaves if desired (optional).