Golden Tofu Spinach Rice Bowl Recipe

About this recipe

A vibrant and satisfying lunch featuring golden spiced tofu paired with fragrant spinach rice, offering a delightful blend of textures and flavors.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 600G Picard Organic Spinach Leaves
• - Gallo Ready In 2Mins
• 1 Kg Red Onion 1kg
• 500 G Fresh Vine Tomato 500g
• 100 G Jumbo Garlic 100g
• 100 g Ginger - 100g
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - Rajah Whole Red Chillies
• - Jalpur Cumin Seeds
• 360G Short Dated Seasoning For Boiled Fish With Pickled Cabbage, 360G
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and soak for 15 minutes.
2. 2. Heat oil in a pan and add cumin seeds until they sizzle, releasing their aroma.
3. 3. Add finely chopped onion, garlic, and ginger. Sauté until golden and fragrant.
4. 4. Stir in turmeric, coriander, and red chili powder, cooking for another minute.
5. 5. Mix in chopped tomatoes and cook until they soften and form a thick base.
6. 6. Add washed spinach leaves and stir until they wilt and integrate with the spice mix.
7. 7. In a separate pan, pan-fry cubed tofu until golden on all sides, then set aside.
8. 8. Drain the soaked rice and add it to the spinach mixture along with water and salt.
9. 9. Cover and cook on low heat until rice absorbs all liquid and becomes fluffy.
10. 10. Gently fold in the golden tofu cubes, ensuring an even distribution.
11. 11. Let the dish rest for 5 minutes and fluff with a fork before serving.

How to make Golden Tofu Spinach Rice Bowl

1. Soak the rice. Rinse the basmati rice thoroughly under cold water and soak it for 15 minutes. Meanwhile, heat oil in a pan and add cumin seeds until they sizzle and release their aroma.
2. Build the spinach base. Sauté chopped onion, garlic and ginger until golden, stir in turmeric, coriander and red chilli powder for a minute, then cook chopped tomatoes into a thick base. Add the spinach and stir until it wilts.
3. Fry the tofu. In a separate pan, pan-fry the cubed tofu until golden on all sides, then set it aside until the rice is cooked.
4. Cook the rice. Drain the soaked rice and add it to the spinach mixture with water and salt. Cover and cook on low heat until the rice absorbs all the liquid and turns fluffy.
5. Fold in tofu and rest. Gently fold in the golden tofu cubes so they are evenly spread, then let the dish rest for 5 minutes and fluff it with a fork before serving.

Frequently asked questions

What is the total time needed for the Golden Tofu Spinach Rice Bowl?

The total time required is 50 minutes, including 15 minutes of prep and 35 minutes of cooking.

Can I make this dish ahead or store it?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

What can I serve with the Golden Tofu Spinach Rice Bowl?

This dish pairs well with a side of raita or a fresh cucumber salad for added texture and flavor.

Can I substitute tofu in this recipe?

Yes, paneer or tempeh can be used as a substitute for tofu to maintain the high-protein content.