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Indian, Mains, Recipes  /  November 30, 2020

Lemon Rice with Peanut Tofu and Masala Brussels

Not sure if it’s obvious yet, but I LOVE taking one Indian dish and putting it together with things you may not expect it to be paired with. This south Indian lemon rice topped with crunchy peanuts goes surprisingly well with peanut butter baked tofu and garam masala roasted brussels! It’s a power combo for sure.

This south Indian lemon rice topped with crunchy peanuts goes surprisingly well with peanut  baked tofu and garam masala roasted brussels.

My relatives in India would probably look at me in shock for pairing lemon rice with peanut butter baked tofu…but it works! The lemon rice has crunchy peanuts on top. The tofu is coated with a peanut sauce. And brussels sprouts are good with anything. If I haven’t convinced you that it works, then just close your eyes and follow along anyways. And then DM me on Instagram and tell me I was right.

Lemon rice originates from a few states in South India, but as far as I know, it’s one of the easy meals that is enjoyed all over India. For the most part, it’s what it sounds like. Lemon-flavored rice. But there are a few ingredients that are key to preparing it authentically, with those ingredients mainly being chana dal and urad dal. But even if those ingredients aren’t commonplace in your pantry, I’m sure you can prepare this rice without them.

The Rundown

Be aware that this rice comes together extremely quickly, so you’ll want to have everything gathered before you turn on the heat.

1. Cook rice in advance. Day old rice would be perfect!

2. Let some mustard seeds crackle in oil.

3. Add a whole lot of ingredients one after the other: ginger, green chilis, hing (asofetida), chana dal, and urad dal.

4. A few more ingredients…curry leaves, turmeric, and peanuts.

5. Add rice and lemon juice!

If you want to do the peanut baked tofu and brussels, here’s what you have to do:

1. Press tofu and toss with cornstarch. Bake it until crisp!

2. Mix the sauce in a bowl. When the tofu is out, toss the sauce with it.

3. For the brussels sprouts, it’s just your typical roasted brussels recipe but I added a bit of garam masala to tie the whole bowl together.

This south Indian lemon rice topped with crunchy peanuts goes surprisingly well with peanut  baked tofu and garam masala roasted brussels.

Lemon Rice with Peanut Tofu and Masala Brussels

Serves 4 for the rice, but 2 for the tofu and brussels.
Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 2 tbsp avocado oil
  • 3 cups cooked rice preferably refrigerated in advance or day old
  • 1 tsp mustard seeds
  • 1 tbsp grated ginger
  • 2 green chilis, minced
  • ½ tsp hing (asafetida)
  • 1 tsp chana dal
  • 1 tbsp urad dal
  • ½ tsp turmeric
  • 10-12 curry leaves
  • ¼ cup toasted peanuts
  • ¼ cup lemon juice

Peanut Baked Tofu

  • 8-10 oz. firm tofu (~ 2/3 of a block)
  • ½ tsp cornstarch
  • 1 tbsp peanut butter
  • 1 tbsp tamari
  • ½ tbsp sesame oil
  • 1 tsp chili garlic paste

Roasted Masala Brussels

  • 12 brussels sprouts, halved
  • ½ tsp garam masala
  • 1.5 tbsp olive oil
  • salt to taste

Instructions
 

  • For the lemon rice, heat oil in a saucepan over medium. Add mustard seeds and let them crackle.
  • Add ginger, chilis, hing. chana dal, and urad dal. Fry for 2 min. 
  •  Mix with curry leaves, turmeric, and peanuts for a few minutes.
  • Add rice and pour lemon juice in. Mix it together for a few minutes and it should be done! Top with more peanuts.
  • For the tofu and brussels, preheat oven to 400 F and bake brussel sprouts and tofu on the same baking sheet if possible. 
  • Brush brussel sprouts with olive oil and sprinkle salt and garam masala over the top. Bake for 25-30 min. 
  • Cut tofu into triangles and toss with cornstarch. Bake tofu for 25-30 min (until crisp).
  • Mix sauce ingredients in a small bowl and add a few tbsp warm water to thin to desired texture. Toss sauce with crisp baked tofu.

For more Indian fusion bowl ideas, try…

BBQ Chipotle Sofritas with Rajma

Creamy Masala Pasta

Tags

  • Indian
  • rice

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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