Lemon Herb Tofu Basmati Rice Skillet

Ingredients

• 400 g extra-firm tofu, cubed
• 300 g basmati rice
• 150 g carrots, shredded
• 1 cucumber, diced
• 550 ml vegetable broth
• 30 ml olive oil and 15 ml lemon juice
• 15 ml chopped parsley and 15 ml chopped dill
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml oil in a deep skillet over medium heat and cook 150 g carrots, shredded for 2 to 3 minutes until softened.

2. Step 2

   Add 400 g extra-firm tofu, cubed and 300 g basmati rice and stir them together for 30 seconds.

3. Step 3

   Pour in 550 ml vegetable broth and bring the skillet to a gentle boil.

4. Step 4

   Cover the skillet, reduce the heat, and cook it until the grain is tender.

5. Step 5

   Add 1 cucumber, diced and cook it for 2 to 3 minutes until just tender.

6. Step 6

   Stir in 30 ml olive oil and 15 ml lemon juice and season the skillet with salt and black pepper.

7. Step 7

   Finish the skillet with 15 ml chopped parsley and 15 ml chopped dill and spoon it into bowls.