Crispy Tofu Bowl with Cilantro-Date Chutney, Peanut Crunchies & Cucumber Salad

Ingredients

• 1 cup Brown Rice (rinsed)
• 14 oz Extra Firm Tofu (cut into 1‑inch chunks; soak in salted boiling water 10 min)
• 2 cloves Garlic (peeled)
• 2 pieces Green Chili (seeded, roughly chopped)
• 1 tsp Fresh Ginger (peeled and minced)
• 1 cup Cilantro (packed leaves)
• ½ cup Mint Leaves (packed)
• 6 pieces Medjool Dates (pitted; if firm, soak in hot water 5‑10 min)
• 1 tbsp Tamarind Paste (store‑bought)
• ½ tsp Ground Cumin
• ½ tsp Salt
• 2 tbsp Water (to thin chutney if needed)
• ½ cup Unsweetened Plant‑Based Yogurt (e.g., soy or coconut yogurt)
• 1 tbsp Lime Juice (fresh)
• ½ tsp Indian Spice Blend (e.g., garam masala or curry powder)
• 1 piece Fresno Pepper (seeded, finely chopped)
• ¼ cup Roasted Salted Peanuts (coarsely chopped)
• 1 tsp Lime Zest (freshly grated)
• 2 tbsp Sesame Seeds (toasted)
• 1 tsp Agave Nectar (for a touch of sweetness)
• 1 medium Cucumber (seeded and diced)
• ¼ cup Red Onion (thinly sliced)
• 1 small Carrot (grated)
• 1 tbsp Olive Oil (extra‑virgin)
• ¼ tsp Salt (to taste)

Instructions

1. Cook Brown Rice

   Rinse 1 cup brown rice under cold water. Add to a saucepan with 2 cups water, bring to a boil, then reduce heat, cover and simmer 20‑25 minutes until tender. Fluff with a fork and spread on a sheet pan to cool.

   Time: PT25M

   Temperature: Medium heat

2. Soak Tofu

   Bring a pot of water to a gentle boil, add ½ tsp salt, and submerge the tofu chunks for 10 minutes. Drain and pat dry with a clean kitchen towel.

   Time: PT10M

   Temperature: Boiling

3. Make Cilantro‑Date Chutney

   In the food processor combine garlic, green chilies, ginger, cilantro, mint, pitted dates, tamarind paste, cumin and salt. Pulse until a thick paste forms. Add water a tablespoon at a time to reach desired consistency.

   Time: PT8M

4. Prepare Yogurt Sauce

   In a small bowl whisk together ½ cup unsweetened plant‑based yogurt, 1 tbsp lime juice, Indian spice blend and a pinch of salt. Set aside.

   Time: PT3M

5. Make Peanut Crunchies

   Finely chop the Fresno pepper and peanuts. In a bowl combine them with lime zest, toasted sesame seeds, agave nectar and a pinch of salt. Toss to coat.

   Time: PT5M

6. Prepare Cucumber Salad

   Dice cucumber, thinly slice red onion, and grate carrot. In a mixing bowl whisk together lime juice, olive oil, and salt; pour over vegetables and toss gently.

   Time: PT5M

7. Crisp Tofu

   Heat a drizzle of oil in a skillet over medium‑high heat. Add the soaked tofu chunks in a single layer; cook 4‑5 minutes each side until golden and crisp. Remove and set on paper towels.

   Time: PT10M

   Temperature: Medium‑high heat

8. Assemble Bowls

   Divide the cooled rice between two bowls. Top with crispy tofu, a generous spoonful of cilantro‑date chutney, a drizzle of yogurt sauce, cucumber salad, and sprinkle the peanut crunchies over everything.

   Time: PT5M

9. Final Touch & Serve

   Serve immediately while tofu is still warm. Optional: garnish with extra cilantro leaves or lime wedges.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

78 g

Fat

22 g

Fiber

13 g