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.
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!