Oriental Rice with Chickpeas, Cauliflower, and Tofu

Instructions

1. Rinse the rice under cold water until the water runs clear.
2. In a pot, bring 500ml of water to a boil. Add 1 teaspoon of turmeric and a pinch of salt.
3. Add the rice to the pot, reduce the heat to low, cover, and cook for about 15-20 minutes until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
4. While the rice is cooking, prepare the tofu. Drain the tofu and pat it dry with paper towels. Cut it into bite-sized cubes.
5. Toss the tofu cubes with 2 tablespoons of soy sauce.
6. In a pan, heat 1 tablespoon of sesame oil over medium heat (or use an air fryer). Add the tofu cubes and cook until golden brown and crispy, about 10-15 minutes. Set aside.
7. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes.
8. Add the cauliflower florets to the pan and cook until they start to soften, about 5-7 minutes.
9. Add the drained chickpeas, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, salt, and pepper to the pan. Cook for another 5 minutes, stirring frequently, until the vegetables are tender and well-seasoned.
10. In a large bowl, combine the cooked rice with the sautéed vegetables. Gently fold in the crispy tofu cubes.
11. Adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro if desired. Serve hot and enjoy your delicious and nutritious oriental rice dish!