• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Easy Vegan Recipes » Mains

    Instant pot black rice with smoked tofu and tomato coconut purée

    2 October, 2021 by Kip Leave a Comment

    If you're looking for smoked tofu recipe ideas, this instant pot black rice with coconut tomato purée and smoked dukkah tofu is well worth a go. No great preamble to this recipe, the idea of which came to me after searching for items to pair with tinned tomatoes in The Art & Science of Foodpairing: 10,000 flavour matches that will transform the way you eat by Peter Coucquyt, Bernard Lahousse, and Johan Langenbick.

    instant pot black rice with smoked tofu and coconut tomato purée

    This is a warming comfort meal that's easy and comes together in a relatively short block of time. That's it.

    Black rice, smoked dukkah tofu, toasted coconut and tomato purée
    Print Recipe

    Black rice, smoked dukkah tofu, toasted coconut and tomato purée

    This recipe is comprised of three parts: puréed tomatoes, roasted tofu, and steamed rice. The cooking times of all three components are similar so they are designed to be cooked at the same time. I've also made this with vegan camembert melted on top, and recommend doing so if you have access to such culinary wonders.
    Course: Main Course
    Servings: 2 people

    Equipment

    • Instant Pot

    Ingredients

    Rice

    • 100 grams black rice
    • 170 millilitres water
    • ¾-1 teaspoon mushroom seasoning granules

    Tofu

    • 130 grams smoked tofu cut into 2 centimetre cubes
    • ½ teaspoon toasted sesame or other oil
    • scant 1 tablespoon dukkah

    Tomato purée

    • oil for frying
    • 3-4 cloves garlic minced
    • ½ medium onion chopped (75-100 grams)
    • 1 400 gram tin tomatoes chopped or whole
    • 20 grams ¼ cup dessicated coconut
    • ½-¾ teaspoon rose water
    • salt to taste

    To serve

    • pomegranate molasses
    • spring onions parsley, mixed herbs (optional), roughly chopped
    • extra virgin olive oil

    Instructions

    Rice

    • Add the rice, water, and mushroom seasoning granules/powder to your instant pot bowl. Pressure cook on high for 15 minutes and allow natural pressure release for 10 minutes. Alternatively you can soak the rice overnight, wrap it in muslin, and steam for around 30 minutes, flipping at the 20 minute mark. The timing for the non Instant Pot method may need to be adjusted depending on how long the rice has soaked.

    Tofu

    • Toss the cubed tofu in the sesame oil and bake at 180 degrees (fan) Celcius for 25 minutes. Remove from the oven, add the dukkah directly to the tray you cooked the tofu in, and shake to coat.

    Tomato purée

    • Add some oil to a saucepan and fry the garlic and onion until the onion is translucent. Add the tinned tomato. Cook for 15-20 minutes on medium-low heat until the sauce thickens.
    • While you are cooking the tomato sauce, tip the dessicated coconut into a small frying pan. Toast over medium-low heat until evenly browned.
    • When the tomato sauce is cooked, tip it into a blender, along with the toasted coconut and rose water. Purée to a smooth consistency. Tip back into the saucepan (you can rise the blender jug out with a wee bit of water to add back to the sauce too). Add salt to taste and keep on a low heat until you're ready to serve.

    Plating

    • Divide the rice into two portions and place in the centre of a plate or large, wide bowl like a soup plate. You can shape it with a cup if you'd like. Pour the tomato mash around the rice (it's quite thick so you can use a spoon or fork to flatten/even it out). Drizzle the rice and tomato with a little bit of pomegranate molasses.
    • Carefully scoop half the tofu with a wedge of the cheese onto each mound of rice and top with herbs. You can also drizzle some extra virgin olive oil over the lot.

    More Mains

    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles
    • Yam naem hed khao tod or curry rice fritter and fermented mushroom salad

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai fried tofu with sweet peanut dipping sauce
    • Thai winged bean salad (yam tua pu)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussing veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    • Facebook
    • RSS Feed
    • Instagram
    • Pinterest
    • Twitter

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook