Oriental Rice with Chickpeas, Cauliflower, and Tofu
A flavorful and nutritious oriental rice dish with chickpeas, cauliflower, and crispy tofu, seasoned with turmeric, cumin, and coriander. This vibrant meal offers a delightful blend of spices and textures, perfect for a hearty lunch or dinner. Easy to prepare and packed with nutrients, it's a delicious way to enjoy plant-based eating.
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a pot, bring 500ml of water to a boil. Add 1 teaspoon of turmeric and a pinch of salt.
- 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.
- While the rice is cooking, prepare the tofu. Drain the tofu and pat it dry with paper towels. Cut it into bite-sized cubes.
- Toss the tofu cubes with 2 tablespoons of soy sauce.
- In a pan, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes and cook until golden brown and crispy, about 10-15 minutes. Set aside.
- 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.
- Add the cauliflower florets to the pan and cook until they start to soften, about 5-7 minutes.
- 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.
- In a large bowl, combine the cooked rice with the sautéed vegetables. Gently fold in the crispy tofu cubes.
- 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!
Notes
- To keep this truly gluten-free, use gluten-free soy sauce (tamari).
Equipment Needed
- Stove
- Pot
- Pan
- Cutting Board
- Chef Knife
- Spatula
- Mixing Bowl
- Colander
- Kitchen Scale
- Measuring Cups
Nutrition Facts
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