Tofu Tawa Pulao

Tofu Tawa Pualo, Mix of charred veggies, cubed tofu and leftover rice coated with simple spices which makes one of the best Indian style fried rice that is packed with whole lot of nutrients and outstanding flavors.

I love a a good flavor loaded Indian style fried rice. When I say loaded, I mean LOADED with tons of veggies and some protein like either tofu or paneer. Pair it with crunchy veggies and a dollop of greek yogurt. Now that is what you call a well balanced flavor full meal that you end up making over and over. I am on a mission to consume decent amount of protein as well as fiber. But I also do not like to compromise on foods and flavors that I enjoy eating. Well balanced meals can be fun and comforting with some smart swaps/add ons.

This Tofu Tawa Pulao is a great example of that. I love this recipe so much. Because it is extremely flavorful and packed with much needed nutrients. As well as it is super easy and quick to make with leftover rice. Along with some basic easy to find veggies and spices. This is truly clean out my fridge kinda recipe that you end making intentionally. I have a classic Tawa Pualo on my blog for a very long time. And this is a more nutrients dense version of it. This pulao pairs so well with my Crunchy Veggie Raita.

You will find many different versions of flavorful rice dishes on my blog including pulao and fried rice. I guarantee you will find these rice recipes very flavorful and will never ever disappoint you. Take my work for it and make this or any linked above! If you end up making any of my rice dishes, leave me comment below or tag me on Instagram @myvegetarianroots. I would love to get your feedback on my recipes!
Happy & Healthy Eating!

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Tofu Tawa Pulao

Mix of charred veggies, cubed tofu and leftover rice coated with simple spices which makes one of the best Indian style fried rice that is packed with whole lot of nutrients and outstanding flavors.

Course Main Course

Cuisine Indian

Servings 5

Ingredients

• 4 cup Cooked long grain basmati rice preferably a day old leftover rice
• 1 tbsp Avocado Oil
• 1 tbsp Salted Butter
• 1½ tsp Cumin Seeds
• 1 inch Ginger Root
• 3 cloves Garlic
• ½ Serrano
• 1 cup Finely Chopped Onions
• 1 cup Finely Chopped Green Pepper
• 1 cup Finely Chopped Tomatoes
• 1¼ cup Frozen Peas
• 14-16 oz Extra Firm Tofu (can be sub with paneer) I used Big Mountain Soy Free Tofu
• 2½ tsp Salt
• 1 tsp Kashmiri Red Chili Powder
• ½ tsp Turmeric Powder
• 2 tsp Cumin Coriander Powder
• 1 tsp Garam Masala
• 2 tbsp Pav Bhaji Masala
• ½ tsp Kasuri Methi
• 1 tbsp Lime Juice
• ½ cup Finely Chopped Cilantro
• ¼ cup Water

Instructions

Boiling Rice (any type of plain leftover rice works)

• In case you are preparing rice just for this recipe, I suggest you make it a day before. Wash and soak long grain basmati rice for 15-10 min.
• Bring 4 cup of water to boil with ½ tsp of, ¼ tsp of turmeric powder, 1 tsp of oil and squeeze of lime/lemon.
• Once water comes o boil, add in soaked rice in boiling water (without the water it was soaking in).
• Boil rice as if you are boiling pasta. Keep boiling until the rice grain it soft when you press while still just a little crunchy in the middle.
• Once done, strain the water out completely and let it sit in the strainer for some time. Once comes to room temperature either use it to make the following recipe or refrigerate it until you are ready to make it in next few days.

Make Tofu Tawa Pulao

• Press tofu to remove as much water as possible. Once done, cut it in tiny square pieces. Keep it aside.
• Process garlic, ginger and serrano in a food processor. Keep it aside.
• Melt butter with oil in a wide shallow heavy bottom/non stick pan.
• Once hot, add in cumin seed and cook them on medium heat until they start to change color and form aroma.
• Add in chopped onions along with processed ginger/garlic/serrano and ½ tsp of salt. Cook it on medium heat until the onions start to sweat.
• Add in chopped green peppers and cook them for a minute on medium/high heat, making sure it still holds crunch.
• Add in chopped tomatoes along with all the dry spices listed above along with 2 tsp of salt. Mix well and cook it on medium heat until moisture from tomatoes is cooked off.
• Add in cubed tofu/paneer and thawed peas. Add in ¼ cup of water, mix well, cover and cook for a minute or two. This is to make sure tofu soaked in flavors from spices.
• Uncover and add in cooked long grain basmati rice. Toss everything gently to make sure rice is coated well with spices, do not over mix it or it will start to get mushy.
• Cover and cook for a minute or two. Uncover, add in lime juice and cilantro. Mix well and serve it with side of mixed crunchy veggies coated with chaat masala and greek yogurt to make it a balanced meal!