Zesty Tofu Rice Bowl (Easy One Pot Vegan Recipes) 🏅 Super Tasty High Protein Vegan Food

This is a very easy recipe if you’re bored with your usual rice bowls.
➡️ This healthy and protein-rich vegan rice dish can serve as a snack or a stand-alone dinner. Add a twist to your regular rice bowl by using this savory tofu rice recipe that can even be enjoyed even by your non-vegan friends.

💬 What do you usually pair your rice bowls with? Let me know in the comments section below.

▶️ RECIPE INGREDIENTS: (3 to 4 servings)

400g Firm Tofu (I have used organic non-gmo tofu)
1+1/2 Cup / 300g White BASMATI Rice
(Wash the rice thoroughly until water runs clear and Soaked for 30 minutes)

3 to 4 Tablespoons – Light Olive oil for frying tofu and Onions
1+1/2 / 200g Cup Onion – finely chopped
1 Tablespoon Garlic – finely chopped (4 to 5 garlic cloves)
1/2 Teaspoon Dry Oregano
1/2 Teaspoon Dry Rosemary
1/2 Teaspoon Dry Thyme
1/4 Teaspoon Cayenne Pepper (Optional)
Salt to taste (I have added total 1+ 1/4 Teaspoon of Pink Himalayan salt)
1 Cup / 250ml Strained Tomatoes / Passata
2 Cups / 500ml Vegetable Broth
(the above quantity of broth will give you chewy rice, however, if you like your rice slightly soft use
2+1/4 Cups / 560ml Vegetable Broth)

Garnish:
1/4 Cup / 10g Parsley
Ground black pepper to taste (I have added 1/2 teaspoon)

▶️ METHOD:

Wash the basmati rice thoroughly until water runs clear and then soak for 30 minutes. Remove the tofu from package, drain the water and dab it with a paper towel. Cut it into cubes and allow it to sit on a paper towel to drain any excess water.

To a heated pan add the oil. Add the tofu, salt and lightly fry one side for about 2 to 3 minutes on medium heat. Flip and fry the other side as well. Remove from the pan and set aside.

To the same pan add the onion, 1/4 teaspoon of salt and fry on medium-high heat until the onion starts to caramelize. Now reduce the heat to medium and add the chopped garlic, oregano, rosemary, thyme, cayenne pepper and fry for another one minute or until fragrant.

Add the strained tomatoes, mix well and fry until it forms a thick paste and the oil starts to separate. Drain the rice and transfer to the pot. Add salt, vegetable broth and mix well. Bring to a GENTLE/MILD SIMMER (please note we do NOT want to boiling the broth here).

As soon as the broth starts to simmer, cover the lid right away and reduce the heat to low.
Cook for about 20 minutes on VERY LOW HEAT, we are just trying to steam the rice here, so if the heat is higher then the rice at the bottom of the pan will burn. Once the rice is cooked, turn off the stove and remove the pot from heat. Add the fried tofu, parsley and mix very gently as the rice is fragile at this point and we don’t want to break it. Cover and let it rest for 4 to 5 minutes before serving.

▶️ IMPORTANT TIPS:

– Thoroughly wash the rice until water runs clear, this will get rid of any impurities/gunk and will give a much better/clean taste

– This recipe uses White Basmati Rice, if you are using a different kind of rice adjust the water and cooking time accordingly

– Get rid of excess moisture by dabbing the tofu and allow it to sit on paper towel

– Make sure to fry the tofu lightly on both sides. DO NOT fry it for too long otherwise the tofu will turn rubbery (unless preferred)

– Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step

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Original Source Can Be Found Here