A flavour-packed, plant-based rice dish topped with golden, smoky tofu — this recipe is simple, nutritious, and ideal for meal prep or a satisfying midweek dinner.
It’s made with warming spices, fluffy basmati rice, and lots of colourful veg, then finished off with crisp cubes of seasoned tofu for added texture and protein.
You can customise the vegetables with whatever you have in the fridge, and the crispy tofu can be air-fried or pan-fried depending on what suits you best.
What You Need
💡 For the full recipe with quantities, scroll to the bottom of the post.
For the Rice:
Olive Oil
Used to sauté the veg and bring out the flavour of the spices. You can use any neutral oil if preferred.
Onion & Garlic
Finely chop your onion for an even cook, and use fresh, frozen or jarred garlic.
Spices
A mix of ground cumin, smoked paprika, turmeric and optional chilli flakes adds warmth and depth.
Vegetables
I used red pepper and courgette, but feel free to swap in mushrooms, peas, or spinach if that’s what you’ve got.
Basmati Rice
Perfect for fluffy, light grains that soak up all the flavour. Rinse your rice beforehand for the best texture.
Vegetable Stock
Adds flavour as the rice cooks — you’ll need around 800ml for 250g of rice.
Spring Onions & Fresh Herbs
Stir in at the end — parsley or coriander both work well.
For the Crispy Tofu:
Firm Tofu
I used tofu that was already seasoned, if you have a plain one that is fine too, just season it as per below.
Olive Oil + Seasonings
I used smoked paprika, garlic granules, and a little salt and pepper. You can also add chilli powder or curry powder if you want it spicier.
How to Make Spiced Vegetable Rice with Crispy Tofu
This recipe comes together in two main parts: making the tofu, and cooking the rice. You can prep them at the same time, or cook the tofu while the rice simmers.
Step 1: Get the tofu crispy
Cut the tofu into cubes — about 1.5 to 2cm wide is perfect. If the tofu isn’t already seasoned, mix the pieces with a little olive oil, smoked paprika, garlic granules, and a pinch of salt and pepper.
You’ve got two options for cooking it:
- Air fryer: Cook at 200°C for around 10–12 minutes, giving the basket a shake halfway through. The result is beautifully crisp and golden cubes with barely any oil.
- Frying pan: Heat a splash of oil in a pan and fry the tofu over medium heat, turning every few minutes until golden on all sides. This takes a little longer but gives you a nice sear.
Once the tofu is done, just set it aside — it’ll get added back in later when the rice is ready.
Step 2: Build the base of the rice
This part all happens in one big pan, so it’s minimal washing up.
Start by heating a tablespoon of olive oil over medium heat. Add the chopped onion and let it soften for about 5 minutes — you want it to turn lightly golden and smell sweet, but not burn. Then add in your garlic and cook for just a minute more.
Now add your chopped red pepper and courgette. These veg cook fairly quickly and add colour and texture to the dish. Let them soften for about 5 minutes, stirring occasionally so nothing sticks.
Next, stir in the spices: cumin, smoked paprika, turmeric, and chilli flakes if you’re using them.
Step 3: Simmer the rice
Stir in the rinsed basmati rice — rinsing helps remove extra starch so it cooks up fluffy, not sticky.
Pour in your vegetable stock, give it a stir, and bring it up to a gentle boil. Once it’s bubbling, turn the heat down low, cover the pan with a lid, and let it simmer for 12 to 15 minutes. Try not to lift the lid too often.
Check the rice near the end of cooking — it should be tender and most of the liquid will have been absorbed.
Step 4: Finish it off
Once the rice is cooked, take it off the heat and fluff it gently with a fork.
Now stir in your crispy tofu, and a good handful of chopped herbs — parsley or coriander both work well.
Lastly, sprinkle over the spring onions and taste and adjust the seasoning with salt and pepper if needed.
That’s it! Scoop the rice into bowls, top with extra herbs or even a handful of toasted seeds if you want a bit more texture.
More One Pot Meals
If you love the idea of cooking everything in one pot check out some more meals for inspiration:
- Chicken and Chorizo Paella Recipe
- Chicken Couscous Recipe With Peppers, Garlic + Chilli
- Sausage Pasta
Spiced Vegetable Rice with Crispy Tofu
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Equipment
Ingredients
For the Rice:
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ½ tsp chilli flakes optional
- 1 red pepper chopped
- 1 courgette chopped
- 250 g basmati rice rinsed
- 800 ml vegetable stock
- 2 spring onions sliced
- Small handful fresh parsley or coriander chopped
- Salt and pepper to taste
For the Crispy Tofu:
- 200 g firm tofu see note 1 below
- 1 tsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic granules
- Salt and pepper to taste
Instructions
Prepare tofu:
- Cut the tofu into cubes. If the tofu isn't already marinated, mix with a little olive oil, paprika, garlic granules, salt and pepper.
- Air fryer: Cook at 200°C for 10–12 minutes, shaking halfway.
- Pan-fry: Cook over medium heat until golden on all sides. Set aside.
Cook the rice:
- Heat olive oil in a large pan. Sauté onion for 5 mins, then add garlic and cook for 1 min.
- Add pepper and courgette, cook for 5 mins. Stir in spices and cook for 30 seconds. Stir in rice and stock, bring to a boil, then cover and simmer for 12–15 mins until rice is cooked and liquid is absorbed.
Finish and serve:
- Stir in the tofu, spring onions, and herbs. Season to taste. Serve warm with extra herbs or toasted seeds if desired.
Notes
- Keeps in the fridge for up to 3 days.
- Reheat in the microwave with a splash of water or in a frying pan over medium heat.
- For crispier tofu, reheat it separately in an air fryer or dry pan.
Nutrition information is automatically calculated, so should only be used as an estimate.