How long does the Golden Turmeric Veggie Rice Bowl take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking.

Is the Golden Turmeric Veggie Rice Bowl vegetarian?

Yes, it is vegetarian. Spiced extra firm tofu sits on lemony basmati rice with carrot, cucumber and a spoon of Greek yoghurt.

How do I get crispy tofu for a rice bowl?

Press the tofu to remove excess moisture, cut it into cubes and fry in hot oil without crowding, turning until golden. Add the ground spices once it has crisped.

What can I use instead of tofu in the turmeric bowl?

Swap it for paneer cubes, fried until golden in the same way. Paneer is richer and softer and soaks up the turmeric and garam masala nicely.

Why add the turmeric after the tofu has browned?

Ground turmeric, garam masala and cumin burn easily in hot oil. Adding them once the tofu has browned lets them toast gently and coat each cube.

Golden Turmeric Veggie Rice Bowl Recipe

Name: Golden Turmeric Veggie Rice Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 250G Tilda Wholegrain Basmati Rice 250g; 280G The Tofoo Co Naked Organic Extra Firm Tofu; 100 g Yorkshire English Carrots 100G; 1 Piece Cucumber 1Pc; 500 Ml Clearspring Organic Rapeseed Oil, 500Ml; 50G Mill & Mortar Organic Ground Turmeric, 50G; 100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g; 100 G Trs Ground Cumin Jeera Powder; 65G Natoora Root Ginger; 50G Black Garlic Cloves, 50G; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 1 Lemon - 1 Each; - Coriander Seeds Catering Size; 200 G Authentic Greek Yogurt

Indian cuisine · 391 calories

About this recipe

Golden Turmeric Veggie Rice Bowl is a vibrant and nourishing Indian-inspired dish perfect for lunch. Featuring a base of fluffy basmati rice, crispy spiced tofu, and fresh vegetables like carrots and cucumber, this recipe is packed with flavor and nutrients. The warm spices such as turmeric, garam masala, and cumin create a rich, aromatic profile, while the fresh coriander and lemon add brightness to the dish. With 26g of plant-based protein and 8g of fiber, this bowl fuels your body and supports digestion. The creamy plant-based yogurt on the side provides a cooling contrast to the spices, making this dish not only wholesome but utterly satisfying. Ready in just 35 minutes, it's ideal for busy weekdays when you crave comfort and nutrition in equal measure.

Ingredients

250G Tilda Wholegrain Basmati Rice 250g
280G The Tofoo Co Naked Organic Extra Firm Tofu
100 g Yorkshire English Carrots 100G
1 Piece Cucumber 1Pc
500 Ml Clearspring Organic Rapeseed Oil, 500Ml
50G Mill & Mortar Organic Ground Turmeric, 50G
100G Tata Sampann Garam Masala Tata Sampann Garam Masala, 45g
100 G Trs Ground Cumin Jeera Powder
65G Natoora Root Ginger
50G Black Garlic Cloves, 50G
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
1 Lemon - 1 Each
- Coriander Seeds Catering Size
200 G Authentic Greek Yogurt

Instructions

1. Rinse the basmati rice under cold water, then cook it in a pot with 320 ml of water until tender, approximately 15 minutes.
2. While the rice cooks, press the tofu to remove excess moisture and cut it into bite-sized cubes.
3. Peel and grate the ginger, and finely chop the garlic cloves.
4. Heat rapeseed oil in a pan over medium heat and sauté the ginger and garlic until aromatic, about 2 minutes.
5. Add the tofu cubes to the pan and cook until golden and slightly crispy, about 5 minutes, stirring occasionally.
6. Stir in the turmeric, garam masala, ground cumin, salt, and pepper, coating the tofu evenly with the spices.
7. Peel and thinly slice the carrots and cucumber, arranging them on a plate for later use.
8. Once the rice is cooked, fluff it with a fork and mix it with a squeeze of fresh lemon juice.
9. Plate the rice as a base, then layer the spiced tofu, sliced carrots, and cucumber on top.
10. Add a dollop of the plant-based yogurt on the side for a refreshing element.
11. Garnish the dish with finely chopped fresh coriander for a burst of color and flavor.

How to make Golden Turmeric Veggie Rice Bowl

Cook the rice. Rinse the basmati rice under cold water, then cook it in a pot with 320 ml of water for approximately 15 minutes until tender. Meanwhile, press the tofu to remove excess moisture and cut it into bite-sized cubes.
Sauté the aromatics. Peel and grate the ginger and finely chop the garlic cloves. Heat rapeseed oil in a pan over medium heat and sauté them for about 2 minutes until aromatic.
Crisp and spice the tofu. Add the tofu cubes and cook for about 5 minutes, stirring occasionally, until golden and slightly crispy. Stir in turmeric, garam masala, ground cumin, salt and pepper to coat the tofu evenly.
Prepare the toppings. Peel and thinly slice the carrots and cucumber and set them aside. Fluff the cooked rice with a fork and mix in a squeeze of fresh lemon juice.
Assemble the bowl. Plate the rice as a base and layer the spiced tofu, carrots and cucumber on top. Add a dollop of plant-based yoghurt on the side and garnish with finely chopped coriander.

Frequently asked questions

How long does the Golden Turmeric Veggie Rice Bowl take to make?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking.
Is the Golden Turmeric Veggie Rice Bowl vegetarian?: Yes, it is vegetarian. Spiced extra firm tofu sits on lemony basmati rice with carrot, cucumber and a spoon of Greek yoghurt.
How do I get crispy tofu for a rice bowl?: Press the tofu to remove excess moisture, cut it into cubes and fry in hot oil without crowding, turning until golden. Add the ground spices once it has crisped.
What can I use instead of tofu in the turmeric bowl?: Swap it for paneer cubes, fried until golden in the same way. Paneer is richer and softer and soaks up the turmeric and garam masala nicely.
Why add the turmeric after the tofu has browned?: Ground turmeric, garam masala and cumin burn easily in hot oil. Adding them once the tofu has browned lets them toast gently and coat each cube.