Tofu Peas Pulao

This tofu peas pulao is the kind of comforting, fragrant one-pot meal that makes dinner feel effortless, even on busy days. Using Green Cuisine’s pressed tofu means you can skip the usual draining and pressing since the water is already removed and the tofu is pleasantly firm, so it browns beautifully and holds its shape. It is also a great option for meal prep, since this pulao scales well and can be made in large batches for quick lunches and weeknight meals, and tofu adds plant-based protein along with iron and calcium, while being low in saturated fat.

1 Block Green Cuisine Pressed Tofu

2 Cups Basmati Rice

1/2 Cup Green Peas

4 Tbsp Coconut Oil

1 Cup Coconut Milk

2 Cups Water

2 tsp Cumin Seeds

1/2 tsp Fennel Seeds

1 tsp Black Pepper

1 Cinnamon Stick

2 Bay Leaves

1 Dried Red Chilli

2 Star Anise

3 Cardamom Pods

1 Mace

5 Clove Buds

1/4 Lemon

Preparation:

1. Wash the rice until the water runs clear, then soak it in fresh water before starting.
2. In a heavy-bottomed pot, heat the coconut oil.
3. Cut tofu into small cubes, then fry in the pot on all sides until golden.
4. Chop the garlic and shallots, then add them with the tofu and stir until the shallots turn translucent.
5. Add the spices to the middle of the pot with a bit of oil to release their aroma.
6. Measure the coconut milk and add it to the pot, followed by the water.
7. Bring to a boil.
8. Squeeze the lemon into it.
9. Add the green peas.
10. Drain the soaked rice completely, then add it to the pot.
11. Stir very gently and let it cook for 10 minutes, or until the liquid is absorbed.
12. Switch off the heat, close the lid, and let it sit for another 10 minutes.
13. Serve hot with your favorite side.

This pulao is a reliable, cozy recipe to keep in rotation, especially when you want big flavor without a lot of effort. The pressed tofu stays hearty and satisfying in every bite, and the dish reheats well, making it ideal for leftovers and make-ahead meals.