Vegan Karahi Tofu Rice Bowl

Instructions

1. Cook 1 cup rice in a rice cooker. Once cooked, mix with 1½ cups cooked chickpeas, chopped red bell pepper, chopped snap peas, and fresh cilantro.
2. Cut tofu into cubes. Heat 2 tbsp olive oil in a pan. Add tofu cubes and sprinkle ½ tsp salt. Sauté for 6–7 minutes, flipping until tofu becomes golden and crispy. Remove tofu and set aside.
3. In the same pan, add crushed ginger and garlic. Add chopped onion and sauté for about 2 minutes until aromatic. Add green chilies (optional). Add chopped tomatoes and cook until softened. Add Fadwa Karahi Masala, tomato paste, turmeric, and salt. Cook for 2–3 minutes until the masala becomes fragrant. Add chickpea cooking water and let it simmer. Add coconut milk and mix. Add crispy tofu back into the gravy. Cook for another 2 minutes. Finish with fresh cilantro.
4. Assemble the bowl by adding Chickpea vegetable rice to a plate, then topping with Karahi tofu and gravy. Garnish with extra cilantro (optional) and vegan yogurt, such as coconut yogurt, if desired. Serve warm and enjoy!