Green Moong Tofu Rice

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Warm, cozy, and full of flavor!
Experience the perfect balance of plant-based protein and aromatic spices with this Green Moong Tofu Rice recipe. Tender green moong beans and golden tofu cubes are simmered in a rich, spiced tomato curry, then served over fluffy basmati rice for a hearty, wholesome meal. Packed with fiber, protein, and authentic Indian flavors, this dish is ideal for an easy weekday dinner or a nutritious weekend feast. Naturally vegan, gluten-free, and absolutely delicious!

Category15min Recipes, Main Meals

Ingredients:

235 g cooked green moong (mung beans)

250 g firm tofu, cut into cubes

200 g cooked basmati rice

1 can organic chopped tomatoes (e.g., @mr_organic)

1 tbsp ghee or coconut oil

1 tsp mustard seeds

1 tsp cumin seeds

4 small pieces of cinnamon stick

5 curry leaves

¼ cup chopped red onions

1 tsp minced garlic

1 tsp minced ginger

1 tsp turmeric powder

1 tsp cumin & coriander powder mix

1 tsp garam masala

1 tsp red chilli powder (adjust to taste)

1 tsp salt (to taste)

Fresh coriander, chopped, for garnish

Method:

Prep aromatics. Heat ghee or coconut oil in a large pan over medium heat. Add mustard seeds and let them crackle. Add cumin seeds, cinnamon sticks, cloves, and curry leaves. Sauté for 30 seconds until fragrant.

Add chopped onions and sauté until they turn translucent. Stir in minced garlic and ginger, cooking for another minute.

Spice it up. Add turmeric, cumin & coriander powder, garam masala, red chilli powder, and salt. Stir well to coat the onions and release the spices’ aromas.

Pour in the chopped tomatoes with their juices. Mix thoroughly and cook for 5-7 minutes, until the sauce thickens and oil begins to separate on the sides.

Add moong & tofu. Gently stir in the cooked green moong and tofu cubes. Simmer on low heat for 5 minutes to let the flavors meld.

Spoon the hot curry over the cooked basmati rice. Garnish with fresh coriander. Serve immediately for a comforting, protein-rich meal.

Ingredients