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Golden Tofu Rice Bowl
Ingredients
| Component | Ingredients |
| The Base: | 1 cup Royal Basmati Rice, 1 ½ cups water, 1 tbsp olive oil, ½ tsp salt |
| Golden Tofu: | 14 oz extra-firm tofu (pressed & cubed), 1 tsp garlic powder, 1 tsp turmeric, ½ tsp salt, 2 tbsp olive oil |
| Roasted Veg: | 2 cups broccoli florets, 2 tbsp olive oil, ½ tsp salt, ½ tsp pepper |
| Fresh Prep: | 1 cup shredded carrots, 1 cup shredded purple cabbage, 2 tbsp pepitas |
| Parsley Pesto: | 1 cup fresh parsley, ¼ cup walnuts, ¼ cup Pecorino Romano, 1 garlic clove, ¼ cup olive oil, 1 tbsp lemon juice, ¼ tsp salt |
Preparation
- Roast the Broccoli: Preheat your oven to 425°F. Toss broccoli florets with olive oil, salt, and pepper. Spread on a sheet pan and roast for 20–25 minutes until the edges are charred and caramelized.
- Cook the Basmati: Rinse the rice thoroughly under cold water until clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a simmer, cover, and cook on low for 13–15 minutes. Remove from heat, let sit for 5 minutes covered, then fluff with a fork.
- Sear the Tofu: In a medium bowl, toss tofu cubes with garlic powder, turmeric, and salt until evenly coated. Heat olive oil in a skillet over medium heat. Cook for 8–10 minutes, turning occasionally, until every side is crisp and vibrant gold.
- Pulse the Pesto: Combine parsley, walnuts, Pecorino, garlic, lemon juice, and salt in a food processor. Pulse while slowly streaming in the olive oil until the sauce is smooth but retains a slight nutty texture.
- Assemble: Scoop a generous base of fluffy rice into two bowls. Place the golden tofu in a cluster at the center. Arrange the roasted broccoli, raw carrots, and purple cabbage in distinct quadrants. Sprinkle with pepitas and finish with a heavy drizzle of the parsley-walnut pesto.
Eat the rainbow, crave the crunch, and let the golden glow of turmeric steal the show.
(Authentic Royal)
