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.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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
• 0 as desired Optional toppings (e.g., chopped cilantro, avocado)

Directions

Step 1

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.

Step 2

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.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until translucent.

Step 4

Add minced garlic, diced bell pepper, and shredded carrot to the skillet. Sauté for another 3–4 minutes until the vegetables are slightly tender.

Step 5

Add the crumbled tofu to the skillet. Sprinkle turmeric powder and paprika over the mixture, stirring well to evenly coat the tofu and vegetables.

Step 6

Pour in soy sauce, add spinach, and cook until the spinach wilts, about 2 minutes. Season with salt and black pepper to taste.

Step 7

Finish the tofu scramble with a squeeze of fresh lemon juice, stirring gently.

Step 8

Fluff the cooked basmati rice with a fork and serve it alongside the scrambled tofu and vegetables.

Step 9

Garnish with optional toppings such as chopped cilantro, avocado slices, or your favorite hot sauce if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1590.1g)

Amount per serving	% Daily Value*
Calories	1008.3

Total Fat 48.7g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1976.2mg	0%
Total Carbohydrate 99.6g	0%
Dietary Fiber 16.1g	0%
Total Sugars 21.9g
Protein 57.1g	0%

Vitamin D 0IU	0%
Calcium 817.3mg	0%
Iron 13.0mg	0%
Potassium 1946.9mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 21.4%

Carbs: 37.4%