Indian Spiced Chickpea & Tofu Bhuna with Lemon Rice
A fragrant, tomato-spiced bhuna of chickpeas and pan-seared tofu served over zingy lemon rice for a hearty, protein-forward lunch.
- 160 g basmati rice
- 250 g tofu
- 200 g chickpeas (cooked, drained)
- 120 g red onion
- 1½ cloves garlic
- 10 g ginger
- 250 g tomatoes (chopped)
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 pc lemon
- 10 g coriander (fresh)
- 1 tbsp coconut oil
- 1 tbsp sunflower oil
- ½ tsp salt
- ¼ tsp black pepper
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Rinse the basmati rice until the water runs mostly clear, then cook in 350 ml water with a pinch of salt according to packet instructions until tender (usually ~12–15 minutes). Drain if needed, then stir in the zest and juice of half the lemon and set aside.
- Step 2
Pat the tofu dry, then cube it. Heat 1 tbsp sunflower oil in a non-stick frying pan over medium-high and pan-sear tofu for 8–10 minutes, turning until golden on multiple sides. Remove to a plate.
- Step 3
In the same pan, add coconut oil. Cook finely chopped red onion for 6–8 minutes until soft and lightly browned. Add grated garlic and ginger and cook for 30 seconds.
- Step 4
Add cumin seeds and stir for 20 seconds, then add turmeric, ground coriander and smoked paprika. Cook for 1 minute to toast the spices.
- Step 5
Add chopped tomatoes and simmer for 8–10 minutes, stirring, until thickened. Add chickpeas and simmer 5 minutes. Season with salt and black pepper.
- Step 6
Return the tofu to the pan and gently fold through. Simmer 2 minutes so the tofu warms through and picks up the sauce.
- Step 7
Fluff the lemon rice and serve topped with the chickpea-tofu bhuna. Finish with chopped coriander and the remaining lemon juice to taste.
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