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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


  • Instant Pot



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


  • 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



  • 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.


  • 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.


  • 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.