VEGAN BAHRAIN MACHBOOS with TOFU - @thevegancookspassport

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is more economical.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher, while water with seasonings is budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric adds color and flavor at a lower cost.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and cheaper than canned chickpeas.

Marinate the tofu in a sealable container with baharat spice mix, salt, lemon juice, and olive oil for at least 1 hour or preferably overnight.

Drain the water from the tofu and press it to remove excess liquid before cutting into strips.

Heat olive oil in a pan over medium-high heat and fry the tofu strips for 2 minutes on both sides, then remove from the pan.

Lower the heat and add chopped onion, minced garlic, grated ginger, and chopped green chillies; fry for 10 minutes.

Add diced tomato, baharat spice mix, chili powder, turmeric powder, cardamom pods, and cinnamon stick; fry for 3 minutes.

Pierce the black lime and add it to the pan along with the fried tofu strips and washed basmati rice; fry for 1 minute.

Add vegan stock, cover, and cook over low heat for 15 minutes.

Check if the rice is cooked, then add saffron soaked in rose water and salt to taste; serve with chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary