Colorful rice pan with peanut tofu

Ingredients for 4 servings:

• 2 cup(s) rice, of your choice
• 60 g kohlrabi
• 2 carrots
• 200 g tofu (peanut tofu)
• 40 g peas, frozen
• 6 tbsp corn, from the can
• 6 tsp, leveled curry powder
• possibly water
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan quick meal

Cook rice in a pot according to the package instructions. Meanwhile, peel the kohlrabi and carrots and slice them into thin sticks. Cut the peanut tofu into small cubes (approx. 0.5 x 0.5 cm) and fry them in a pan with hot oil until crispy on all sides. Once the tofu is crispy, add the frozen peas, kohlrabi, carrots, and corn. Sauté the vegetables until the desired consistency is reached. Season with salt and curry powder. Handle the curry carefully and reduce the amount if necessary, as each curry blend is slightly different. Stir in the rice and season to taste. If the mixture is too dry, add a little more water.