| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 20g | 10g | 65g |
| sugars | fibre | protein | salt |
| 7g | 5g | 18g | 0.8g |
Why I Love Indian Tofu Coconut Rice Bowl with Raita, Pickle, and Salad
Hello, food enthusiasts! I’m Eva Torres, here to share an exciting blend of flavors that will make your taste buds dance. Today, I present to you an Indian recipe dubbed the Tofu Coconut Rice Bowl with Raita, Pickle, and Salad. Now, I know what you’re thinking, “Eva, this is a leap from your usual Caribbean and Spanish flair!” But that’s what good food is all about, isn’t it? Exploring unchartered culinary territories and whipping up curious concoctions from various cuisines.
This dish builds upon my love for vibrant and diverse flavors. While it is an Indian recipe, the Tofu Coconut Rice Bowl with Raita, Pickle, Salad is not a million miles from the tropical vibes you get from my Cuban tapas. Each component of this dish – the tofu coconut rice, the raita, the pickle, and the salad tangoes perfectly to create a palatable symphony of flavors.
My Fusion of Flavors
The juxtaposition of the zesty pickles against the creaminess of raita and the savory tofu coconut rice is a culinary adventure that can be likened to a passionate flamenco dance. This recipe takes you through intricate steps of spice and exuberance, similar to the dances I teach. So, it’s not just food, it’s an experience.
Cultural Connection Through Cuisine
While I hail from a Cuban-Spanish background, the beauty of being a gourmet enthusiast is the interaction with diverse international cuisines. One such kitchen maestro that has inspired me is the brilliant Priya Krishna. The way she imparts her Indian heritage through her meals, particularly her rice dishes, resonates with me deeply.
If you enjoy this recipe, you may also want to try Priya Krishna’s ghee-cooked rice, a simple yet flavorful dish that works wonderfully with an array of Indian curries. The Tofu Coconut Rice Bowl with Raita, Pickle, and Salad would pair brilliantly with a protein-packed chicken tikka masala or a robust vegetarian channa masala.
So, I invite you to try this, and as I always say, “Let your culinary curiosity be your guide.” Buen provecho!
What You’ll Need
Tofu Coconut Rice Bowl
- 2 cups of Basmati Rice
- 1 can (14 ounces) of Coconut Milk
- 14 ounces of Firm Tofu
- 2 tablespoons of Cooking Oil
- 1 tablespoon of Turmeric
- 1 teaspoon of Cumin
- Salt to taste
- 2 tablespoons of Lemon Juice
- Fresh Cilantro for garnishing
Raita
Pickle
- 2 cups of Mixed Pickles of your choice (options could include mango, lime, cauliflower etc.)
Salad
- 1 large Carrot, grated
- 1 Cucumber, sliced
- 1 Red Onion, thinly sliced
- 2 Tomatoes, sliced
- 1 Lemon for dressing
- Salt and Black Pepper to taste
Method
Step One
Start preparing the tofu and rice. Start by pressing the tofu to remove excess water. Cut the tofu into bite-sized cubes, and put aside. Rinse the basmati rice under cold water until the water runs clear.
Step Two
Heat a pot with two tablespoons of cooking oil over medium heat. Add turmeric and cumin to the pot and stir for a few seconds until the spices are fragrant. Add in the tofu and stir until it is well coated with the spices. Pour in the coconut milk and rinsed rice, add salt to taste. Increase the heat to bring the mixture to a boil. Once boiled, reduce the heat to low, cover the pot and let it simmer for around 15-20 minutes or until the rice is cooked.
Step Three
While the rice and tofu are cooking, prepare the raita. In a bowl, add two cups of Greek yogurt. Add the finely chopped cucumber and fresh mint to the yogurt. Add salt to taste and mix until all ingredients are well combined. Put aside.
Step Four
Prepare the salad. Combine the grated carrot, sliced cucumber, thinly sliced red onion, and sliced tomatoes in a bowl. Squeeze the juice of one lemon over the ingredients and add salt and pepper to taste. Toss until all ingredients are well mixed.
Step Five
Once the rice is cooked and most of the coconut milk is absorbed, turn off the heat. Add in the lemon juice and mix well. Let it sit for about 5 minutes.
Step Six
Prepare the bowls. Add the tofu coconut rice into bowls. Serve with a side of salad, raita, and pickles. Garnish with fresh cilantro and serve warm.
