Mouthwatering Vegan Indian Brunch Delight

Allergens

Soy (tofu)

Ingredients

• 1 cup basmati rice, rinsed
• 2 cups coconut milk
• 1 cup mixed vegetables (e.g., bell peppers, carrots, zucchini)
• 1 cup tofu, cubed
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 tsp garam masala
• Salt and pepper to taste

Instructions

1. In a saucepan, combine basmati rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer until tender. Fluff with a fork and set aside. Heat oil in a large skillet over medium high heat. Add cumin and mustard seeds, stirring until they begin to crackle. Add onion, garlic, and ginger, sautéing until translucent. Stir in mixed vegetables and cook for 5 minutes or until slightly tender. Add cubed tofu and continue cooking until heated through. Pour in coconut milk, stirring to combine with the other ingredients. Bring to a simmer, then reduce heat and let cook for about 10 minutes or until the mixture thickens slightly. Season with garam masala, salt, and pepper. Taste and adjust seasonings as needed.

Chef’s Insight

Using aromatic spices like cumin and garam masala elevates this vegan dish, making it an exceptional Indian brunch option.

Notes

Feel free to adjust the spice level according to your preference by adding more or less garam masala.