Vegan Tofu Biryani

Spiced rice… That’ll do nicely. Especially when mixed with tasty cubes of marinated Cauldron Authentic Tofu and topped with a fresh garnish. This tasty vegan Tofu Biryani recipe is packed with flavour so it’s nice and spicy… Curry night anyone? 

Serves 4
45 mins
330 cals (per serving)
Gluten Free
Biryani made using Cauldron Tofu topped with red onion, coriander and lemon slices served in a large dark pot with a green background
Cauldron Authentic Tofu packaging with a green background

Made with our Authentic Plant-Based Tofu

High in protein
High in calcium


For the biryani

  • 1 x 396g pack Cauldron Authentic Tofu 

  • 2 tbsp. coconut yoghurt 

  • 1 tbsp. garam masala 

  • 1 tbsp. smoked paprika 

  • A pinch chilli flakes 

  • 1 lemon, juice only 

  • A drizzle olive oil

  • 4 spring onions, sliced 

  • 2 garlic cloves, crushed 

  • 1 thumb ginger, grated 

  • 200g basmati rice

  • 4 curry leaves 

  • 400ml low salt vegetable stock

  • 100g spinach leaves

To serve (optional)

  • Pickled red onion

  • Coriander leaves

  • Unwaxed lemon wedges

  • Nigella seeds

Our tip

If you have time, marinate the Cauldron Authentic Tofu cubes overnight in the fridge for maximum flavour.


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. 

To serve

  1. Spoon the Tofu Biriyani into warmed serving dishes and garnish each bowl with pickled red onion, fresh coriander leaves, lemon wedges and a scattering of nigella seeds (if you’re feeling fancy).  

Our tip

If you have time, marinate the Cauldron Authentic Tofu cubes overnight in the fridge for maximum flavour.

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!