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–+ servings

Turmeric-Spiced Rice with Crispy Tofu Nuggets

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Golden turmeric-spiced rice paired with crispy tofu nuggets for a flavorful, protein-rich plant-based meal. This nourishing, anti-inflammatory comfort bowl is easy, satisfying, and perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: dinner, lunch
Ingredients Method Notes

Ingredients
  

For Turmeric Rice
  • 1 cup Basmati or Jasmine Rice
  • 1¾ cup Vegetable Broth or Water
  • 1 tbsp Olive Oil or Coconut Oil
  • 1 Garlic Clove, minced
  • 1 tsp Turmeric
  • ½ tsp Ground Cumin
  • ½ tsp Salt
  • ½ cup Peas, fresh or frozen
  • 2 tbsps Fresh Parsley or Cilantro, chopped
  • Juice of ½ Lime, optional
For the Tofu Nuggets
  • 1 block Tofu, firm, pressed and cut into 1 inch cubes
  • 1 tbsp Tamari or Soy Sauce
  • 1 tbsp Olive Oil
  • 1 tbsp Cornstarch or Arrowroot
  • ½ tsp Smoked Paprika
  • Pinch of Black Pepper
Optional Dipping Sauces
  • Peanut Sauce
  • Chili Garlic Sauce
  • Sweet Tamari
  • Lemon Tahini

Method
 

Tap the time in each step to start a build-in timer and cook with a little more ease and flow. Be sure to have your volume up to hear the timer chimes!

    1. Cook the Rice:

      In a saucepan, heat the olive oil over medium.
      Add in the garlic, turmeric, and cumin. Stir for 30 seconds until fragrant.
      Add in the rice, stir to coat, then pour in water or broth and salt.
      Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
      Turn off the heat, add in the peas and herbs, and let sit covered for 5 minutes. Fluff with a fork and squeeze in some lime juice if using.
      🌿 Mindful Moment: Notice the spices blooming in the oil, the color deepening, the aroma rising. Let your breath meet the warmth.
      👧 Kid Prompt: “What colour is the rice turning? Sunshine yellow or something else?”
      💬 Prompt: “What do these spices smell like to you? Warm, earthy, or bright?”

    2. Make the Tofu Nuggets:

      Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
      In a bowl, toss together the tofu with the tamari, olive oil, paprika, and pepper.
      Sprinkle with cornstarch and toss again until coated evenly.
      Spread the tofu on the lined tray and bake for 25 to 30 minutes, flipping halfway through, until golden and crisp.
      🌿 Mindful Moment: As you coat the tofu, notice the texture, soft turning lightly coated and crisp-ready.
      👧 Kid Prompt: “Are these tofu pieces turning into crispy nuggets or little golden cubes?”
      💬 Prompt: “What does it feel like to transform something soft into something crispy?”

    3. Assemble Your Bowl:

      Scoop some turmeric rice into bowls, top with crispy tofu nuggets, fresh herbs, and your chosen dipping sauce. Serve warm.
      🌿 Mindful Moment: As you build your bowl, notice the colours and textures coming together, warm, vibrant, balanced.
      👧 Kid Prompt: “Can you design your bowl like a rainbow or a pattern?”
      💬 Prompt: “What makes a bowl feel complete to you?”

    Notes

    Storage & Serving

    Fridge: Store rice and tofu separately in an airtight container up to 3 to 4 days. 
    Freezer: Tofu can be frozen after baking, though it may lose crispness. Rice freezes well up to 1 month.
    Reheating: Warm rice on stovetop with splash of water or broth. Reheat tofu in air fryer or oven for a crisp texture.

     

    Variations 

    • Kid-Friendly Version: Use mild turmeric and skip the cumin. Add in edamame or corn instead of the peas.
    • Protein Swap: Try subbing in some tempeh or roasted chickpeas in place of the tofu.
    • Spiced Up: Add a pinch of chili powder or ginger to the rice for an extra kick.
    • Coconut Rice: Swap half the water for coconut milk for extra creaminess.

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