Golden Turmeric Veggie Rice Bowl Recipe

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