SUYA RICE & TOFU KEBAB | SAUTÉED VEGGIES | Recipe | VEGAN DIET | Lovystouch

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh offers a similar texture with added nutrients, while chickpeas are budget-friendly.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has a similar flavor profile, while sunflower seed butter is cost-effective.

Chop all necessary ingredients including red bell peppers, red onions, and ginger.

Blend red bell peppers, red onions, garlic, ginger, and a little water to create a sauce for the rice.

In a pot, add about 1 teaspoon of coconut oil and melt it.

Add chopped onions to the pot and sauté for about 2 minutes until fragrant.

Add the blended ingredients to the pot and rinse the blender with a little water, then add that to the pot.

Fry the mixture for about 5 minutes, then add bay leaves and 1.5 tablespoons of suya powder.

Add washed jasmine rice to the pot and stir to combine.

Add all-purpose seasoning and more suya powder to the rice mixture, then add salt to taste (about 1 teaspoon).

Add 1 cup of water to the pot and stir everything well.

Cover the pot and cook on low to medium heat for about 25 minutes.

Cut tofu into cubes and season with suya powder and any additional seasoning if desired.

Sauté the tofu in a pan on low to medium heat for about 3 minutes on each side until crispy and golden.

Place the sautéed tofu on paper towels to absorb excess oil.

Thread the tofu onto skewers, alternating with pieces of red and green bell peppers.

Brush the skewers with a mixture of oil and suya powder for extra flavor.

Place the skewers in the oven at 100 degrees Celsius for about 10 minutes to keep them moist.

In the same pan used for tofu, add a little oil and sauté chopped onions, red bell peppers, and red kidney beans.

Season the sautéed veggies with vegetable stock and leftover suya powder.

Serve the tofu kebabs with the rice and sautéed veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens