Place the tofu on a kitchen towel to soak up excess water for 5-10 minutes. To cook the wild rice, boil the rice and water in a pan on low heat for around 40 minutes until the rice grains are soft and cooked. While the rice is cooking, chop the tofu in small cubes and place in a separate pan on low heat so that they become slightly brown. Add the turmeric and soy sauce to the tofu after 5-10 minutes, sprinkling over all the tofu pieces, and turn the tofu so that all the sides become brown, careful not to break them. You can start the vegetable stir-fry while the tofu is still cooking. Place the coconut oil and onion slices in a large pan and let this cook on low heat for a few minutes before adding the chopped or grated garlic. Once cooked, add the peppers and broccoli and stir. Let this cook for 7-10 minutes before adding the cooked rice. You can now stir in the soy sauce and add the tofu. Serve with a slice of lime and a sprinkle of coriander and black pepper.
Soaking the rice in water for an hour will reduce the cooking time for the rice.
I remember just how excited I was when I first discovered Yoga House in Mumbai a couple of years ago. Each time I’ve visited the city since then, I have spent hours in this space, starting off with a yoga class and then whiling away time writing in the café whilst indulging in wholesome healthy food, saffron tea and refreshing juices. I was finally at Yoga House again just a few days ago, soaking in the warmth and breeze, the brilliant green walls infused with sunshine and pots of plants walking up the stairs.
The green juice, a mix of pineapple, ginger, spinach and basil, quenched my post-yoga thirst after which my sister and I savoured the one dish I’d been craving over the past year – tofu and brown rice, with a sprinkle of red and yellow peppers. A simple dish that had become a firm favourite during my last trip to Mumbai. It was as good as I remembered it. And as I chewed my way through it, I realised that having this dish in the uplifting al fresco homely environment of Yoga House in Bandra after an energetic yoga class played as much of a part in the experience of eating this dish as did the flavours.
Now back in London, I’ve recreated this dish, using wild rice instead of brown rice and adding broccoli as well as a pinch of turmeric to the tofu. It’s deliciously comforting, nutritious and filling – and a squeeze of lime gives that finishing zest.
I just spent 5 days in the Mulshi hills, a few hours drive from Mumbai, cleansing, having juices, lights soups, massages and more at a wellness resort called Atmantan, one of the recommendations at the back of my book.