Vegan Tofu Biryani

For the biriyani

1. Press the Cauldron Authentic Tofu as per pack instructions. 

2. Slice the pressed tofu into cubes approximately 2-3cm in size. 

3. In a small bowl mix the coconut yoghurt, garam masala, smoked paprika, chilli flakes and lemon juice. Add the tofu cubes and coat in the marinate.  

4. Pre-heat the oven to 180^°C (fan)/200^°C electric/Gas Mark 6.

5. Heat a drizzle of olive oil in a non-stick casserole dish with lid. Add the marinated tofu pieces. Pan fry the pieces over a medium heat for 2 minutes on 2 sides of the cubes. Remove from the pan and set to one side.

6. Add the spring onion, garlic, ginger and rice. Stir to coat. Cook for one minute. 

7. Add the curry leaves and stock, stir well. Place the tofu cubes back into the pan. 

8. Place a lid onto the casserole and cook in a pre-heated oven for 20 minutes.

9. After 20 minutes, remove from the oven, add the spinach to the pan and place the lid back on. Allow to sit for 10 minutes.

10. Remove the lid and stir the wilted spinach into the biriyani.