Kenyan Lunch: Spicy Coconut Rice & Ginger Tofu Bowl

Allergens

Soy (from tofu)

Ingredients

• 1 cup basmati rice
• 1 can (14 oz) coconut milk
• 2 cups water
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• Salt, to taste
• 14 oz extra
• firm tofu
• 2 tablespoons fresh ginger, minced
• 1 cup mixed greens
• Optional: lime wedges and fresh herbs for garnish

Instructions

1. In a large saucepan, combine rice, coconut milk, water, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and has absorbed all the liquid, about 20 minutes. Set aside.
2. In a pan over medium high heat, warm oil and add mustard seeds. Once they start popping, add cumin seeds, turmeric, paprika, ground coriander, cayenne pepper, and salt. Cook for 30 seconds or until fragrant.
3. Crumble tofu into the pan with spices, breaking it into bite sized pieces. Add ginger and stir well. Cook for about 5 minutes or until the tofu is heated through and slightly golden.
4. To assemble the bowl, place a generous portion of coconut rice on each plate, followed by the ginger tofu. Top with mixed greens, and add lime wedges and fresh herbs if desired.

Chef’s Insight

Feel free to adjust spice levels according to your preference.

Notes

This recipe is gluten-free and can be made nut-free by using tofu instead of nuts as a garnish.