Spiced Coconut Tofu Rice
I’m always on the hunt for unpretentious vegan food and while this sounds fancy, there’s nothing pretentious about this recipe. I like it because it’s fairly easy and uses very few ingredients but is full of flavor. It’s also filling and makes great leftovers which is important because while I may work from home and have more time than the average bear I know that the truth is you probably don’t have tons of time to try out new fun things. This recipe helps build on the basics, saute some onions and garlic, toast some spices, infuse some rice with canned coconut milk and enjoy!
Ingredients
1 cup basmati rice
2 tbsp. grapeseed oil
1 large shallot, finely chopped
But tbh you can use any onion. I used a red onion
2 cloves garlic, finely chopped
I used like 5 but 2 works great
16 oz of firm tofu
1 tsp. ground turmeric
½tsp. cayenne pepper
2½ tsp. kosher salt, divided
1 13.5-oz. can unsweetened coconut milk
Handful of baby spinach for color
You can also make a side of greens but I am going to talk about wilting greens on and in the dish using residual heat
Store-bought sliced pickled red chiles (optional)
Lime wedges (for serving)
Directions
Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2"; let soak 30–45 minutes.
Heat oil in a heavy pot with a wide base (preferably 10") over medium-high. Add whatever onion you have on hand and cook, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring until softened, about 1 minute.
Add tofu, turmeric, cayenne, and 1½ tsp. salt.
Pour in ¾ cup water and bring to a simmer.
Drain rice and add to pot with tofu, then add coconut milk and remaining 1 tsp. salt. Stir to incorporate and bring to a boil. Drape a kitchen towel over pot; cover with lid. Bring corners of towel up and over lid and secure with a rubber band. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
Remove from heat and remove towel and lid. Fold in a handful of baby spinach into the pot and then cover with lid. Let sit until wilted, about 10 minutes.
Divide among bowls. Top with chiles if using. Serve with lime wedges.