Scrambled Tofu with Veg and Basmati Rice
Elevate your plant-based meal game with this colorful and protein-packed Scrambled Tofu with Veg and Basmati Rice. This quick and easy recipe combines fluffy basmati rice with a vibrant tofu scramble infused with turmeric and paprika for a golden hue and bold flavor. Fresh vegetables like bell peppers, carrots, and spinach add a nutritious crunch, while soy sauce and lemon juice enhance the dish with umami and zest. Ready in just 35 minutes, this wholesome, vegan-friendly recipe is perfect for weeknight dinners or meal prep. Customize it with your favorite toppings like creamy avocado or fresh cilantro for an extra layer of flavor. Whether you're a tofu enthusiast or trying it for the first time, this satisfying dish will leave you coming back for more.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 14 oz Firm tofu
- 2 tablespoons Olive oil
- 1 medium Onion (diced)
- 3 cloves Garlic (minced)
- 1 medium Bell pepper (diced)
- 1 medium Carrot (shredded)
- 2 cups Spinach (fresh)
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Paprika
- 1 tablespoon Soy sauce
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
- as desired Optional toppings (e.g., chopped cilantro, avocado)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Combine rice and water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes or until the water is absorbed. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, drain and press the tofu to remove excess water. Use a fork or your hands to crumble it into bite-sized pieces resembling scrambled eggs. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until translucent.
Add minced garlic, diced bell pepper, and shredded carrot to the skillet. Sauté for another 3–4 minutes until the vegetables are slightly tender.
Add the crumbled tofu to the skillet. Sprinkle turmeric powder and paprika over the mixture, stirring well to evenly coat the tofu and vegetables.
Pour in soy sauce, add spinach, and cook until the spinach wilts, about 2 minutes. Season with salt and black pepper to taste.
Finish the tofu scramble with a squeeze of fresh lemon juice, stirring gently.
Fluff the cooked basmati rice with a fork and serve it alongside the scrambled tofu and vegetables.
Garnish with optional toppings such as chopped cilantro, avocado slices, or your favorite hot sauce if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 4.7 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 735 mg | 57% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 580 mg | 12% | |
*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.
