Golden Tofu Rice Bowl
40 Minutes
Contemporary Fusion
Serves: 2
Experience a vibrant, nourishing meal built on a base of perfectly fluffy Royal Basmati Rice. This Golden Tofu Rice Bowl combines crisp turmeric-garlic tofu, oven-roasted broccoli, shredded carrots, and purple cabbage for a beautiful mix of color and texture. A bright parsley-walnut pesto and crunchy pepitas finish the dish with richness and freshness. A wholesome, balanced bowl that highlights the light, long grains of Royal® Basmati while bringing together satisfying, veggie-forward flavors.
Ingredients
- Royal Basmati Rice, 1 cup
- Water, 1 ½ cups
- Olive oil, 1 tablespoon
- Salt, ½ teaspoon
Tofu
- Extra-firm tofu, 14 ounces (pressed to release moisture, then cubed)
- Garlic powder, 1 teaspoon
- Turmeric, 1 teaspoon
- Salt, ½ teaspoon
- Olive oil, 2 tablespoons
Vegetables & toppings
- Broccoli florets, 2 cups
- Olive oil, 2 tablespoons (for roasting vegetables)
- Salt, ½ tsp
- Pepper, ½ tsp
- Carrots, 1 cup, shredded
- Purple cabbage, 1 cup finely shredded
- Pepita seeds, 2 tablespoons
Parsley-Walnut Pesto
- Fresh parsley, 1 cup tightly packed
- Walnuts, ¼ cup
- Pecorino Romano, ¼ cup
- Garlic, 1 clove
- Olive oil, ¼ cup
- Lemon juice, 1 tablespoon
- Salt, ¼ teaspoon
Preparation
- Preheat the oven to 425°F. Toss the broccolis with olive oil, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes until caramelized.
- Rinse the basmati rice well and combine in a saucepan with water, olive oil, and salt. Bring to a simmer, cover, and cook on low for 13-15 minutes. Turn off heat, uncover, and gently fluff with a fork.
- In a bowl toss the tofu cubes with garlic powder, turmeric powder, and salt. Heat a skillet over medium and add olive oil. Cook for 8–10 minutes, turning occasionally, until crisp and golden.
- Blend all pesto ingredients until smooth but textured.
- Assemble the bowls: Start with a base of white, fluffy basmati rice. Add golden tofu in a stacked cluster for height. Arrange the veggies and seed in clear quadrants around the bowl. Finish with a drizzle of parsley-walnut pesto.
