Spiced Tofu Basmati Dish (Print Version)
# Ingredients:
→ For the Aromatics
01 -
2 teaspoons cooking oil
02 -
1 cup diced red onion
03 -
1 Serrano pepper (or swap with Thai chilies or jalapeño), minced
04 -
1/2 to 1 cup diced red and green bell peppers
→ For the Spices
05 -
1 to 2 teaspoons garam masala
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
3 teaspoons Kashmiri chili powder (regular paprika works too)
10 -
1/4 to 1/2 teaspoon cayenne pepper
11 -
2 teaspoons dried fenugreek leaves (kasuri methi)
→ For the Tofu
12 -
200g firm or extra firm tofu, squeezed and broken into chunks
→ For the Rest of the Bake
13 -
230g tomato puree (or plain tomato sauce)
14 -
1 tablespoon ginger garlic paste (or grated fresh ginger and minced garlic)
15 -
1/4 cup plant yogurt
16 -
1/4 to 1/2 teaspoon salt
17 -
1 cup rinsed Indian basmati rice
18 -
1 1/2 cups veggie broth or water (coconut milk and broth mix works too)
19 -
1 cup frozen veggie mix
20 -
Fresh cilantro, lime juice, and chili flakes to top
# Instructions:
01 -
Coat a 9×11-inch baking dish with 1/2 teaspoon oil. Heat your oven to 205°C. Put the diced onion, pepper, and bell peppers on one side of the dish and the tofu chunks on the other. Pour the rest of the oil over everything.
02 -
Mix all your spices in a small bowl. Sprinkle half on the veggies and half on the tofu. Mix each side separately without mixing them together. Bake for 14-18 minutes until your tofu gets crunchy and onions turn golden. Stir once halfway if needed.
03 -
Take the dish out of the oven. Put the tofu aside in a bowl. Add tomato puree, ginger garlic paste, plant yogurt, and salt to the veggies in the dish and stir well. Pour in water, then add rice and frozen veggies. Smooth everything flat with a spoon.
04 -
You can put some tofu back on top now or save it all for later (it'll stay crunchier). Cover the dish loosely with parchment and bake 25-30 minutes until rice is soft. If you kept tofu aside, you can warm it up separately to keep it crispy.
05 -
Let the dish cool for 2 minutes after taking it out. Fluff up the rice, add your crispy tofu on top, and sprinkle with cilantro, a squeeze of lime, and some chili flakes. Add a dollop of plant yogurt if you want. Serve with raita, tangy onions, or sweet mango chutney.
# Notes:
01 -
For extra crunch, add the tofu just before eating.
02 -
Cooking time might be shorter or longer by 5 minutes depending on your kitchen setup.