Add cumin seeds and when the seeds start to spatter add chili, carrots and broccoli florets.
Carrots and broccoli take longer to cook, so we add them first. Cover and let them cook for about 3-4 minutes till they start to soften. Stir in between so that the vegetables are evenly cooked and don’t stick to the pan.
Next, add the spring onions, all the spices, and tomato ketchup (you can also use your own homemade tomato chutney instead of ketchup).
Mix well and sauté for a couple of minutes. Add the cooked brown rice and stir everything together nicely.
Add the tofu in the end and gently stir everything together just one more time. Tofu tends to break easily which is why I always add it in the end.
Adjust seasoning and serve hot.
I’ve cooked this stir-fry with a mix of Indian spices but you can also make it very Asian by using soya sauce and vinegar for seasoning.