Air Fried Tofu And Vegetable Rice Bowl Recipe

About this recipe

Elevate your lunch game with this Air-Fried Tofu and Vegetable Rice Bowl, an Indian-inspired dish that's as nutritious as it is delicious. The star of this recipe is the protein-packed tofu, seasoned with aromatic spices like cumin and paprika, and air-fried to a crisp golden perfection. Paired with fluffy basmati rice and sautéed zucchini, green bell pepper, and tomato, this dish is a vibrant medley of flavors and textures. Coconut milk ties it all together with a creamy touch, making every bite indulgent yet wholesome. This recipe is perfect for meal prep or a quick weekday lunch that doesn’t compromise on taste or nutrition. With 31g of protein per serving, it’s a fantastic choice for those looking to fuel their day or post-gym recovery. Plus, it’s gluten-free and dairy-free, catering to various dietary preferences. The straightforward steps and use of an air fryer ensure minimal effort while delivering maximum flavor. Whether you're in the mood for comfort food or a nourishing meal, this rice bowl hits all the right notes. Serve it warm and enjoy the colorful, satisfying experience!

Ingredients

• - Biona Capers In Olive Oil
• NaN Trs Haldi Powder Turmeric
• 100 G Trs Ground Cumin Jeera Powder
• 100 G Natco Paprika Powder
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 165 Ml Tropical Sun Coconut Milk Mini
• 1 piece Yellow Bell Pepper
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - The Tofoo Co. Naked Tofu
• 1 Kg Natco Brown Basmati Rice, 1Kg
• 640G Birds Eye Country Mixed Vegetables

Instructions

1. 1. Wash the basmati rice thoroughly and soak for 10 minutes in water.
2. 2. Drain the rice, add it to a pot with 300ml water, and cook on medium heat until fluffy, about 15 minutes.
3. 3. Cut the tofu into bite-sized cubes and toss with olive oil, turmeric, cumin, paprika, salt, and black pepper.
4. 4. Preheat the air fryer to 180°C and air-fry the seasoned tofu cubes for 12 minutes, shaking halfway to ensure even cooking.
5. 5. Slice the green bell pepper, zucchini, and tomato into thin strips or cubes as preferred.
6. 6. Heat 1 tablespoon olive oil in a pan and sauté the vegetables for 5-7 minutes until they soften but retain their crunch.
7. 7. Add coconut milk to the sautéed vegetables, stir well, and simmer for 2-3 minutes to create a light sauce.
8. 8. Mix the cooked rice gently with the vegetable sauce to coat it evenly without breaking the grains.
9. 9. Arrange the air-fried tofu on top of the rice and vegetable mixture for a visually appealing presentation.
10. 10. Serve warm and garnish with freshly ground black pepper or a drizzle of olive oil if desired.