TOFU TOMATO RICE

SERVES 2 | TAKES 30 MINUTES

• MACROS

  Calories (Kcal): 590

  P: 30g

  C: 85g

  F: 17g

INGREDIENTS

• 2/3 cup dry white rice

• 1/2 eggplant, cubed

• 1 carrot, chopped

• 200g tofu, cubed

• 1/4 onion, chopped

• 2 cloves garlic, crushed

• 1 tbsp olive oil

• 1 cup peas

• 1 large ripe tomato, chopped

• 1 handful coriander, chopped

• 1/4 cup tomato paste

• 2 tsp curry powder

• 1/2 cup water

• Fresh rosemary

METHOD

1. First, cook the rice according to packet instructions.

2. Next, lightly steam the carrots and eggplants for 5 minutes to allow them to lightly soften (this speeds up the roasting process).

3. Once they are lightly steamed, place them in the air fryer or oven along with the tofu and bake at 180 degrees for 10-20 minutes or until lightly browned and crispy.

4. While the vegetables are roasting, in a large stir fry pan - sauté the onion and garlic in a little olive oil until translucent and fragrant.

5. Add in the curry powder, chopped tomato, peas, coriander, tomato paste, and water, and bring to a boil.

6. Add in the cooked rice, roasted eggplant, carrot and tofu, and stir until well combined.

7. Serve and top with fresh rosemary and coriander - enjoy!