One-Pot Spiced Rice with Curry Tofu Skewers and Tomato Salad

Ingredients

• 200 g basmati rice (washed)
• 150 g peas
• 150 g carrots (finely chopped or grated)
• 150 g onion (finely diced)
• 400 ml vegetable stock
• 15 ml olive oil
• 15 g garlic paste (The video says to use double the amount stated; the written recipe specifies 15 g.)
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp paprika (For the rice)
• salt (to taste, for the rice)
• black pepper (to taste, for the rice)
• 500 g extra-firm tofu (The video also uses tempeh, but its amount is not given and it is absent from the written ingredient list.)
• 100 g unsweetened soy Greek-style yoghurt
• 15 g curry paste (The creator says they used tikka curry paste.)
• 10 ml soy sauce
• 10 g nutritional yeast
• 1 tsp paprika (For the curry tofu)
• 1 tsp cumin (For the curry tofu)
• 0.5 tsp garlic powder
• salt (to taste, for the curry tofu)
• black pepper (to taste, for the curry tofu)
• 100 g tomatoes
• 50 g red onion
• fresh coriander (1 handful)
• 1 lime
• salt (a pinch, for the salad)
• edamame (The video adds some for extra protein and fibre; amount not stated.)
• tempeh (The video says to use half tempeh and half tofu on the skewers; amount not stated. Not included in the written ingredient list.)

Steps

1. 1

   Wash the basmati rice. Finely chop or grate the carrots and finely dice the onion.

2. 2

   Put the washed rice, peas, carrots, onion, vegetable stock, olive oil, and garlic paste into one oven-safe dish.

3. 3

   Add the turmeric, cumin, paprika, salt, and black pepper to the dish, then mix everything together.

4. 4

   Prepare the curry tofu mixture by combining the soy yoghurt, curry paste, soy sauce, nutritional yeast, paprika, cumin, garlic powder, salt, and black pepper.

5. 5

   Cut the tofu into pieces and coat them with the curry mixture. The video also alternates tofu and tempeh on skewers, but the written recipe does not specify cutting size or quantities for the tempeh.

6. 6

   Rest the skewers on top of the rice mixture in the dish.

7. 7

   Cover the dish with parchment paper and foil, then put it in the oven. The source does not state an oven temperature or baking duration.

8. 8

   While the dish is in the oven, make the salad: chop the tomatoes and red onion, then combine them with fresh coriander, lime juice, and a pinch of salt.

9. 9

   Take the chicken-and-rice dish out of the oven, as stated in the transcript; the source gives no timing or doneness cues for the rice or tofu.

10. 10

    Plate the rice and tofu skewers, and serve with the salad.

Notes

The written source provides ingredient quantities but no oven temperature, baking time, rice-to-liquid method details, or tofu preparation instructions. The video mentions adding edamame and using tempeh alongside tofu on skewers, but gives no quantities for either; these are noted separately and omitted from the written ingredient list quantities. It also mentions lining/covering the dish with parchment and foil.

Nutrition per serving

• main
• plant-based
• vegan
• one-pot
• baked
• high-protein
• gluten-containing