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Pink rice with beetroot and coconut tofu

updated

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Ingredients for 2 servings:

  • 220 g jasmine rice
  • 330 ml water
  • 2 beetroots
  • 200g tofu
  • some coconut oil
  • 200 g coconut milk
  • Handful of sesame seeds
  • Salt
  • pepper
  • herbal mixture

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

vegan

Prepare the rice in a rice cooker with 1.5 times the amount of water and a little salt. Alternatively, bring water to a boil in a saucepan on high, then reduce the heat to low. Wash the beetroot thoroughly, trim off the ends, and then slice it. Then steam it over the rice in a steamer. The red juice will drip onto the rice, turning it pink. Alternatively, cook the beetroot whole and add a little of the juice to the rice. Fry the tofu in a pan, preferably with coconut oil. When the tofu is cooked, add the coconut milk and sesame seeds, and season with salt, pepper, and herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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