Vegan recipe

Tofu Biryani

Prep 10 mins
Cook 30 mins
Serves 4

Delicious homemade vegan Biryani using tofu chunks. Super easy, packed full of flavour and both gluten-free & vegan. All ready in just 40 minutes!

Tofu Block Find out more

Ingredients

Marinade Ingredients:

1 Pack Cauldron Tofu block, drained
4 tsp garam masala (bought or homemade)
4 heaped tbsp coconut yoghurt
4 medium diced tomatoes
2 tsp garlic paste
2 tsp ginger paste
2 tsp tomato puree
1 tsp paprika
1 tsp turmeric
Large pinch salt

Ingredients:

2 tbsp oil
1 large red onion, sliced
2 tsp garam masala
350g long grain basmati
Fresh coriander for topping (optional)
Fresh mint for topping (optional)

Method

  1. Drain and press your tofu block for 10 minutes meanwhile in a large mixing bowl add all the other marinade ingredients
  2. Once the tofu has drained add to the mixing bowl and mix until covered and allow to sit for 10 minutes
  3. Place the rice in a bowl of cold water to soak
  4. Now in a large pan add oil and red onion sliced to fry for 5 minutes until it softens
  5. Now add 2 tsp garam masala to the onions and fry off for a further 2-3 minutes
  6. To the pan add in the marinated tofu and fry off with the onions for 5 minutes
  7. Add 1 cup of water, stir and reduce to simmer
  8. Drain the rice and add to a pot with boiling water for 8-10 minutes
  9. Thoroughly drain the rice (you don’t want any liquid) and gently layer on top of the tofu curry
  10. Finally place the lid on the pan and simmer for 10 minutes
    Serve topped with fresh coriander and mint (optional)