Indian Tofu and Spinach Over Almond Rice
Indulge in the vibrant flavors of "Indian Tofu and Spinach Over Almond Rice," a plant-based masterpiece combining protein-packed tofu, nutrient-rich spinach, and aromatic Indian spices. Served over fluffy basmati rice cooked with toasted sliced almonds, this dish is a harmonious balance of taste and texture. With golden-brown tofu simmered in a creamy coconut milk sauce infused with ginger, garlic, and garam masala, every bite is layered with warmth and depth. Quick to prepare and irresistibly satisfying, this wholesome recipe is perfect for a nourishing weeknight dinner or an impressive vegetarian main course. Serve it fresh with a sprinkle of almonds for a delightful crunch, and savor the magic of Indian-inspired cuisine!
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Recipe Information
Ingredients
- 14 oz tofu (extra firm)
- 5 cups baby spinach
- 1 cup basmati rice
- 0.25 cup sliced almonds
- 1 unit onion (medium, finely chopped)
- 4 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 1 tsp cumin seeds
- 0.5 tsp ground turmeric
- 1 tsp ground coriander
- 0.5 tsp garam masala
- 1 cup coconut milk
- 1.75 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Press the tofu to remove excess moisture by placing it between two plates with a heavy object on top for 15-20 minutes. Then, cut the tofu into bite-sized cubes.
Cook the basmati rice: Rinse the rice thoroughly until the water runs clear. In a medium saucepan, combine the rice, sliced almonds, and 1 3/4 cups of vegetable broth. Bring to a boil, reduce to a simmer, cover, and cook for 15-18 minutes or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add cumin seeds and toast for 30 seconds until aromatic. Stir in the chopped onions and cook for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes. Then, stir in turmeric, ground coriander, and garam masala, cooking for 1 minute to release the spices' flavors.
Stir in the coconut milk and baby spinach. Cook until the spinach wilts, about 2-3 minutes.
Return the tofu to the skillet and stir to coat in the sauce. Simmer for 5-7 minutes, allowing the flavors to meld. Add lemon juice, salt, and black pepper to taste.
To serve, scoop the almond rice onto plates and spoon the tofu and spinach mixture over the top. Garnish with additional sliced almonds if desired. Enjoy your flavorful and nutritious meal!
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3569 mg | 155% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 32.1 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3137 mg | 241% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2593 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
