Tofu & Vegetable Pulav


  • ½ cup chopped green beans
  • 1 medium carrot (yields about ½ cup chopped carrot)
  • 1 cup cauliflower florets
  • 8 oz extra firm tofu
  • 1 tomato (would yield 1 cup puree)
  • 1 teaspoon canola oil
  • 3 garlic cloves chopped into fine pieces
  • ¼ teaspoon fennel seeds
  • 1 strand curry leaves
  • 2 tablespoons bisibella bath paste (You can buy them from any Indian store)
  • 1 cup uncooked rice
  • 1 tablespoon ghee (clarified butter)
  • Salt to taste


  • Cook rice and set aside
  • Chop green beans into ¼ inch pieces
  • Snip off top and bottom end of carrot.  Brush off the dirt from the carrot and quarter it length wise.  Chop them into ¼ inch pieces
  • Break the cauliflower into very small florets
  • Steam the above vegetables until tender
  • Chop tomatoes roughly and puree it a food processor
  • Add oil to a skillet and add chopped garlic
  • When it turns lightly golden, add curry leaves and fennel seeds and fry for about a minute
  • Crumble the tofu and add to skillet and fry until all the water is absorbed and tofu turns light golden
  • Add tomato puree, bisibella bath paste, steamed vegetables, salt and cook for about 3 – 4 minutes
  • Add cooked rice and 1 tablespoons ghee and mix well and leave on low flame for about a minute or so.
  • Serve warm with mango pickle or any other pickle

Yields: 2 – 3 servings as main dish

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