Tofu Quinoa Pulao

Nutrition values are AI-estimated based on ingredients.

• Approximately one tablespoon of ghee
• Cumin seeds
• Mustard seeds
• Chopped garlic
• Green chilies
• A few curry leaves
• Chopped red onions
• Broccoli florets
• Diced yellow and green bell peppers
• Green beans
• Carrots
• Firm tofu cubes
• Salt
• Turmeric powder
• Red chili powder
• Garam masala
• Optional "Kitchen King" spice mix
• Generous amount of pre-cooked quinoa
• A handful of freshly chopped mint leaves
• Substantial quantity of fresh coriander leaves
• A squeeze of lemon juice

1. 1Heat approximately one tablespoon of ghee in a black non-stick pan.
2. 2Temper whole spices, including cumin seeds and mustard seeds, in the hot ghee.
3. 3Add chopped garlic, green chilies, and a few curry leaves, then sauté until fragrant.
4. 4Add diced red onions, broccoli florets, yellow and green bell peppers, green beans, and carrots, along with cubes of firm tofu, to the pan.
5. 5Sauté the mixture for a few minutes until the vegetables start to soften.
6. 6Introduce seasonings: salt, turmeric powder, red chili powder, garam masala, and an optional addition of "Kitchen King" spice mix.
7. 7Mix the seasonings thoroughly with the vegetables and tofu.
8. 8Add a generous amount of pre-cooked quinoa to the pan.
9. 9Mix the quinoa thoroughly with the spiced vegetables and tofu, ensuring an even distribution.
10. 10Add a handful of freshly chopped mint leaves and fold them in.
11. 11Turn off the gas.
12. 12Sprinkle a substantial quantity of fresh coriander leaves over the pulao.
13. 13Add a squeeze of lemon juice, completing the preparation.

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