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A front shot of a steel karahi bowl with lemon garlic rice, cashews, tofu and cilantro
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5 from 9 votes

Lemon Garlic Rice

A spicy, tangy plate of Lemon Garlic Rice is heaven itself, and it's super easy to make with just nine ingredients. Vegan, gluten-free and can be soy-free or nut-free.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: gluten-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 267kcal


  • 1.5 cups basmati rice (soaked for 30 minutes with enough water to cover by two inches. Drain and rinse a couple of times before using in recipe.)
  • 1 teaspoon vegetable oil
  • 1 teaspoon cumin seeds
  • 2 tablespoon cilantro (chopped)
  • ½ teaspoon turmeric
  • ¼ cup raw cashews
  • 12 medium to large cloves garlic (smashed, peeled and then sliced)
  • cup lemon juice
  • Zest of one lemon
  • 16 oz baked tofu cubes
  • Salt and ground black pepper to taste


  • Heat the oil and add the cumin seeds. When they start to darken, add the cilantro and turmeric and stir for a few seconds to mix. Add the garlic and cashews and stir-fry until the garlic begins to turn a light blonde.
  • Add the drained rice along with salt and ground black pepper to taste and cook, stirring, until the rice starts to turn opaque.
  • Add the lemon juice and zest and two cups of water and mix well. Cover with a tight lid and let the rice cook over a medium-low flame for 20 minutes, undisturbed.
  • Let the rice stand 10 minutes after cooking. Then open and fluff the rice with a fork. Add the baked tofu cubes and garnish with more cilantro, if you wish.


Calories: 267kcal | Carbohydrates: 41g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 6mg | Calcium: 113mg | Iron: 1mg