Elevate your mealtime with this Healthy Cauliflower & Cabbage Pulao, a vibrant and nutritious vegetable pulao packed with organic ingredients and aromatic spices. This dish combines the flavors of fresh vegetables, firm tofu, and a blend of spices to create a wholesome and satisfying meal. Perfect for a healthy lunch or dinner, this pulao is a delightful way to enjoy a variety of vegetables in one dish.
Ingredients
Vegetables and Protein:
- 1 medium organic yellow onion, finely chopped
- 1 cup organic cauliflower, chopped (or as desired)
- Organic cabbage, chopped
- Organic brussels sprouts, halved
- Organic mushrooms, sliced
- Cherry tomatoes, halved
- 1 whole garlic, minced
- 2 green chilies, sliced
- 1 whole bunch organic green onion, chopped
- 1 block organic firm tofu, cubed
Spices, Seeds & Oils:
- 4 tablespoons organic coconut oil
- 4 tablespoons organic mustard oil
- 2 tablespoons Thai red curry paste
- 1 teaspoon paprika or Deegi Mirch (adjust to taste)
- 2 teaspoons black pepper
- 1.5 teaspoons organic Indian black salt (or to taste)
- 1 teaspoon organic cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon soy aminos
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2/3 teaspoon thyme
Toppings:
- Nutritional yeast
- Organic olive oil
Instructions
- Prepare the Vegetables and Tofu:
- Chop the yellow onion, cauliflower, cabbage, brussels sprouts, and mushrooms. Halve the cherry tomatoes. Mince the garlic and slice the green chilies. Chop the green onions and cube the tofu.
- Heat the Oils:
- In a large skillet or wok, heat the organic coconut oil and mustard oil over medium heat.
- Sauté the Aromatics:
- Add the finely chopped yellow onion to the skillet and sauté until translucent. Add the minced garlic and sliced green chilies, and sauté for another 1-2 minutes until fragrant.
- Cook the Vegetables:
- Add the chopped cauliflower, cabbage, brussels sprouts, mushrooms, and cherry tomatoes to the skillet. Stir well to combine and cook for 5-7 minutes until the vegetables begin to soften.
- Add the Tofu and Spices:
- Stir in the cubed tofu. Add the Thai red curry paste, paprika or Deegi Mirch, black pepper, organic Indian black salt, cumin powder, coriander powder, garam masala, soy aminos, dried basil, dried oregano, and thyme. Mix well to coat the vegetables and tofu with the spices.
- Cook and Combine:
- Continue to cook the mixture, stirring occasionally, until the vegetables are tender and the tofu is heated through. If needed, add a splash of water to prevent sticking and to help blend the flavors.
- Finish with Green Onions:
- Stir in the chopped green onions and cook for another 1-2 minutes.
- Serve:
- Transfer the Cauliflower & Cabbage Pulao to a serving dish. Top with nutritional yeast and a drizzle of organic olive oil for extra flavor and nutrition.
Conclusion
This Healthy Cauliflower & Cabbage Pulao is a flavorful and nutritious dish that brings together a variety of fresh vegetables and aromatic spices. Perfect for a balanced meal, this pulao is not only delicious but also packed with health benefits. Enjoy this wholesome dish on its own or with a side of your favorite protein for a complete and satisfying meal.