Tofu Spinach Masala Rice Bowl Recipe

About this recipe

This Tofu & Spinach Masala Rice Bowl is a perfect blend of nutrition and flavor, ideal for a hearty lunch. With fluffy basmati rice as the base, this Indian-inspired dish combines the richness of protein-packed tofu and the vibrant goodness of spinach. The aromatic spices like cumin, turmeric, and garam masala infuse the dish with warmth and depth. The preparation is straightforward yet rewarding — from sautéing onions and tomatoes into a flavorful masala to gently cooking the rice until tender. Each bite delivers a satisfying balance of textures and tastes, while also meeting your protein and calorie needs. Serve it fresh for a comforting meal that’s both delicious and nourishing. Perfect for weekday lunches or laid-back weekends, this recipe is a delightful way to enjoy a high-protein vegetarian meal with an Indian twist.

Ingredients

• 1 kg Basmati Rice
• 100 g Diet Tofu Masala Tofu
• 250 g Spinach
• 50 g Masala Sambhar

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear, then soak for 15 minutes.
2. 2. While the rice soaks, dice the tofu into small cubes and chop the spinach, onion, tomato, garlic, and ginger finely.
3. 3. Heat oil in a pan and add cumin seeds, allowing them to splutter for a few seconds.
4. 4. Add the chopped onion, garlic, and ginger to the pan and sauté until golden brown and fragrant.
5. 5. Stir in the tomato and cook until it softens and forms a thick, rich base.
6. 6. Add turmeric, coriander powder, and garam masala to the pan, cooking for another minute to release the spices' aroma.
7. 7. Toss in the tofu cubes and chopped spinach, stirring gently to coat everything in the spice mixture.
8. 8. Drain the soaked rice and add it to the pan along with water and salt, gently mixing everything together.
9. 9. Cover and cook on low heat for 15-18 minutes, or until the rice is tender and the water is fully absorbed.
10. 10. Fluff the rice with a fork and let it rest, covered, for 5 minutes before serving.