Grilled Tofu And Spinach Rice Bowl Recipe

About this recipe

A wholesome and flavorful dinner combining tender grilled tofu, fragrant spinach-infused rice, and a medley of spices for a balanced meal.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 1 Kg Laila Basmati Rice
• 600G Picard Organic Spinach Leaves
• NaN Aroy-D Coconut Milk
• - Jalpur Cumin Seeds
• 1 L Olive Oil – Organic
• 500 G Fresh Vine Tomato 500g
• 400 g Trs Turmeric Powder 400G
• 100 G Natco Paprika Powder
• 750 G Top-Op Table Salt Drums
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water until the water runs clear.
2. 2. Bring 300 ml of water to a boil, add the rice, and cook on low heat until tender, about 15 minutes.
3. 3. While the rice is cooking, cut the tofu into bite-sized cubes and pat dry with a clean kitchen towel.
4. 4. Heat 1 tablespoon of olive oil in a pan and grill the tofu cubes until golden on all sides, about 5-7 minutes.
5. 5. In a separate pan, heat the remaining olive oil and toast the cumin seeds until fragrant, about 30 seconds.
6. 6. Add chopped tomatoes and cook for 3-4 minutes until softened, stirring occasionally.
7. 7. Stir in the turmeric powder, paprika, and salt, allowing the spices to blend with the tomatoes.
8. 8. Add the spinach leaves and cook until wilted, about 2-3 minutes, stirring frequently.
9. 9. Pour in the coconut milk and let the mixture simmer for 3-4 minutes to combine the flavors.
10. 10. Fluff the cooked rice with a fork and mix it into the spinach and coconut milk mixture.
11. 11. Serve the spinach rice in bowls, topped with the grilled tofu cubes for a visually appealing presentation.