One-Pot Indian-Spiced Rice with Cauliflower and Tofu

"A true one-pot meal, this Indian-spiced rice is made with store-bought spicy simmer sauce, paired with tofu and cauliflower. It's hearty, filling and you can load it up with a range of herbs or crunchy nuts as toppings. We are staying in a little loft in San Francisco right now, trying to find our next place to live. The kitchen is tiny: two electric burners, a microwave, roughly 2 feet of counter space."

"Cook a blend of rice and quinoa in a big pot. As soon as it's ready, stir in a 12-ounce jar of your favorite Indian simmer sauce (ideas below!),stir in a bunch of tiny cauliflower florets and small tofu (or paneer cubes), and let simmer for a bit. Until the cauliflower is soft with flavorful sauce. Thin with a bit of water if you need to. Load up with whatever toppings are convenient and you're good to go."

"Leftovers are legit. Let's talk through some details related to the ingredients. many parallels to camping in the Airstream trailer, and one-pot meals have been front and center. Some better than others. This is the one I keep coming back to, at least once a week. It's a one-pot meal that hits all the buttons with a rice and quinoa base flavored with store-bought Indian simmer sauce."

A one-pot meal combines a rice-and-quinoa base with a store-bought Indian simmer sauce, small cauliflower florets, and cubed tofu or paneer. Jasmine or basmati rice can be used, often cut with quinoa for texture and nutrition. The dish simmers until cauliflower is soft and can be thinned with water if needed. Toppings such as herbs or crunchy nuts add brightness and texture. The recipe suits tiny kitchens and travel setups, yields hearty leftovers, and is flexible with proteins, rice types, and additional toppings for customization.

Read at 101 Cookbooks