Vegan Turmeric Tofu & Wild Rice Recipe
This flavoursome turmeric tofu and wild rice recipe is a perfect summer dinner, served with coriander and lime.
For this dish, you will need two large pans, a chopping board and a large knife.
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Total Time: 1 hour 20 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Servings: 2
Total Time: 1 hour 20 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 60 60 g gluten-free wild rice
- 175 175 ml water
- 140 140 g firm tofu
- 0.375 0.375 tsp tumeric
- 0.5 0.5 tsp coconut oil
- 0.5 0.5 small onion
- 0.25 0.25 clove garlic
- 0.375 0.375 tsp himalayan salt
- 75 75 g red and yellow peppers
- 40 40 g broccoli
- 1.5 1.5 tbsp soy sauce (GF)
- To garnish
- coriander
- lime
- black pepper
Method
Method
- Place the tofu on a kitchen towel to soak up excess water for 5-10 minutes.
- To cook the wild rice, boil the rice and water in a pan on low heat for around 40 minutes until the rice grains are soft and cooked.
- While the rice is cooking, chop the tofu in small cubes and place in a separate pan on low heat so that they become slightly brown. Add the turmeric and soy sauce to the tofu after 5-10 minutes, sprinkling over all the tofu pieces, and turn the tofu so that all the sides become brown, careful not to break them.
- You can start the vegetable stir-fry while the tofu is still cooking. Place the coconut oil and onion slices in a large pan and let this cook on low heat for a few minutes before adding the chopped or grated garlic.
- Once cooked, add the peppers and broccoli and stir. Let this cook for 7-10 minutes before adding the cooked rice. You can now stir in the soy sauce and add the tofu.
- Serve with a slice of lime and a sprinkle of coriander and black pepper.
Tip:
Soaking the rice in water for an hour will reduce the cooking time for the rice.
Want some more spice in your life? Try out this Tantalising Tempeh Vindaloo!
