Tofu Vegetable Curry with Basmati Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tofu Vegetable Curry with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Tofu Vegetable Curry with Basmati Rice

Golden seared tofu cubes simmered in a velvety tomato-cream sauce with tender garden vegetables, served over a bed of fragrant basmati rice.

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NUTRITION

574kcal
Protein
42.8g
Fat
22.8g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

0.25 cup dry basmati rice

0.5 cup canned mixed vegetables

0.25 cup red onion

1 tbsp tomato paste

0.25 tbsp heavy cream

0.25 tsp avocado oil

0.5 tsp turmeric

0.5 tsp cumin

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

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PREPARATION

  • 1

    Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.

  • 2

    Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.

  • 4

    Add the diced red onion to the skillet with the tofu and sauté for 3-4 minutes until softened and translucent.

  • 5

    Stir in the tomato paste, turmeric, cumin, garam masala, salt, and pepper, cooking for 1 minute to toast the spices.

  • 6

    Pour in the canned mixed vegetables (drained) and 0.5 cup of water, stirring to combine and scraping any browned bits from the bottom of the pan.

  • 7

    Reduce heat to low and stir in the heavy cream, simmering for 3-5 minutes until the sauce thickens slightly.

  • 8

    Fluff the cooked basmati rice with a fork and serve the tofu curry immediately over the rice.

Tofu Vegetable Curry with Basmati Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Tofu Vegetable Curry with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Tofu Vegetable Curry with Basmati Rice

Golden seared tofu cubes simmered in a velvety tomato-cream sauce with tender garden vegetables, served over a bed of fragrant basmati rice.

NUTRITION

574kcal
Protein
42.8g
Fat
22.8g
Carbs
62.9g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

0.25 cup dry basmati rice

0.5 cup canned mixed vegetables

0.25 cup red onion

1 tbsp tomato paste

0.25 tbsp heavy cream

0.25 tsp avocado oil

0.5 tsp turmeric

0.5 tsp cumin

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

  • 1

    Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.

  • 2

    Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.

  • 4

    Add the diced red onion to the skillet with the tofu and sauté for 3-4 minutes until softened and translucent.

  • 5

    Stir in the tomato paste, turmeric, cumin, garam masala, salt, and pepper, cooking for 1 minute to toast the spices.

  • 6

    Pour in the canned mixed vegetables (drained) and 0.5 cup of water, stirring to combine and scraping any browned bits from the bottom of the pan.

  • 7

    Reduce heat to low and stir in the heavy cream, simmering for 3-5 minutes until the sauce thickens slightly.

  • 8

    Fluff the cooked basmati rice with a fork and serve the tofu curry immediately over the rice.